Dinner

Crispy Skin Salmon with Mediterranean Vegetable Base and Basil Pesto Recipe

Name: Crispy Skin Salmon with Mediterranean Vegetable Base and Basil Pesto Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 Salmon Fillet; to taste Lemon; to taste Salt; as needed Extra-Virgin Olive Oil; 1 Zucchini; 12 Cherry Tomatoes; 1 clove Garlic; to taste Sun-Dried Tomatoes; 1 tablespoon Basil Pesto; 100 gram Fresh Baby Spinach; to taste Salt; as needed Extra-Virgin Olive Oil

ByBen Miller December 27, 2025December 27, 2025

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Introduction

This Crispy Skin Salmon recipe features perfectly seared salmon served over a vibrant Mediterranean vegetable base. Fresh ingredients like zucchini, cherry tomatoes, and basil pesto combine for a flavorful and healthy meal that’s easy to prepare at home.

A large piece of cooked salmon with a pink-orange color and grill marks sits on top of a bed of mixed vegetables that include green spinach leaves, yellow pieces, and red tomato chunks, all arranged neatly on a round white plate. The salmon is topped with a dollop of green sauce or pesto, adding texture and a fresh look on the shiny surface of the fish. The plate is placed on a white marbled surface, and in the background, a half-cut lemon, a white bowl with green sauce, and a red and black pan are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Salmon Fillet
1 Zucchini
12 Cherry Tomatoes
Salt, to taste
1 clove Garlic
Sun-Dried Tomatoes, to taste
1 tablespoon Basil Pesto
100 grams Fresh Baby Spinach
Lemon, to taste
Extra-Virgin Olive Oil, as needed

Instructions

Step 1: Heat a saucepan over medium heat and add a splash of extra-virgin olive oil. Add the sliced zucchini and sauté gently, stirring occasionally.
Step 2: After a few minutes, add the cherry tomatoes, minced garlic, sun-dried tomatoes, and a pinch of salt. Continue cooking for 5 minutes, allowing the flavors to meld.
Step 3: Stir in the basil pesto, then add the fresh baby spinach. Cook for an additional 3 minutes or until the spinach has wilted and darkened.
Step 4: Meanwhile, prepare the salmon fillet by squeezing fresh lemon juice over it and seasoning with salt.
Step 5: Heat a frying pan on medium heat with enough extra-virgin olive oil to coat the surface. Place the salmon fillet skin-side down and cook undisturbed for 5-6 minutes until the skin is crispy.
Step 6: Carefully flip the salmon and cook the other side for 4-5 minutes until the fish is cooked through but still moist.
Step 7: To serve, spread the Mediterranean vegetable base on the center of a plate and place the crispy skin salmon on top. Optionally, drizzle with extra basil pesto for added flavor.

Tips & Variations

Pat the salmon skin dry with a paper towel before cooking to ensure maximum crispiness.
Use fresh basil pesto or make your own to enhance freshness.
Swap baby spinach for kale or Swiss chard for a different leafy green option.
Add a splash of white wine or lemon juice to the vegetable base while cooking for extra brightness.

Storage

Store any leftover salmon and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to preserve the crispy skin and avoid drying out the fish.