Pan-Roasted Salmon with Summer Succotash

Salmon with summer succotash
Salmon with summer succotash

Packed full of colorful, garden-fresh veggies, this one-pan meal is the quintessential summer dinner. If you’ve strayed away from okra in the past because of its “slime” factor, know that the lemon juice in this dish helps avoid the sliminess. (You can also leave the okra out if you prefer.)

  • Serves 4
  • Active time: 30 minutes
  • Total time: 40 minutes


  • 4 MOINK salmon fillets
  • 1 Tbsp. vegetable oil
  • Salt and freshly ground pepper
  • 2 slices MOINK bacon
  • 2 cloves garlic, minced
  • 2 cups thawed frozen lima beans
  • 2 ears corn, kernels cut off the cobs
  • ¼ cup chicken broth
  • 1 pint cherry tomatoes, halved
  • 2 cups sliced fresh okra
  • 1 Tbsp. fresh lemon juice
  • ½ cup chopped fresh basil plus more for garnish

Cooking instructions

  1. Rub the salmon with vegetable oil and sprinkle lightly with salt and pepper. Heat a large cast-iron skillet over medium heat. Cook the salmon 3 to 4 minutes on each side or to desired doneness. Remove to a plate and keep warm.
  2. Add the bacon to the skillet and cook 5 to 6 minutes, until browned and crisp. Remove the bacon to a paper towel-lined plate and let cool (reserve the drippings in the skillet). Crumble once cooled.
  3. Add the garlic, lima beans, and corn to the skillet. Sauté 1 minute until the garlic is fragrant. Add the chicken broth. Cover and cook 10 minutes, until the lima beans are tender. Stir in the tomatoes, okra, and lemon juice. Cook 5 minutes longer until the okra is tender and the tomatoes begin to burst. Stir in the crumbled bacon, basil, and season with salt and pepper to taste. To serve, spoon succotash onto serving plates and top with the salmon and basil.

Pro Tip: Use a Bundt pan when cutting the corn off the cob. The hole in the center is the perfect “holder” and kernels will fall into the pan’s cavity instead of on the floor as you cut the kernels off the cob.


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