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Place salmon pieces in a medium sized bowl with a sprinkling (1-2 tablespoons extra virgin olive oil). Gently move the salmon around the dish to coat with the oil and add a pinch of salt and pepper to the salmon. Set aside.
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In a jar, add the basil leaves, chopped, 3 tablespoons EVOO, 1 tablespoon sherry wine vinegar, oregano, and a pinch of salt and pepper. Shake the jar until all ingredients are combined. Set aside.
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Place skillet on stove on medium low heat. Add a tablespoon of extra virgin olive oil and add your veggies, zucchini, pepper and tomatoes. Add a pinch of salt and pepper.
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Cook in skillet for several minutes until they become tender and start to brown.
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Take the veggies out of pan and place in a bowl, cover to keep warm.
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Turn the skillet temperature to medium and add the salmon filets, skin side up. Cook for 3-4 minutes on each side or until bottom is browned. Discard skin.
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If the veggies are cold, add back to the skillet to heat up. Otherwise, to serve, add a scoop of veggies to a plate, add a salmon fillet, and drizzle some dressing over the top.
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Sprinkle extra chopped herbs over top to garnish.