2 tablespoons Land O Lakes® Butter
1 pound (1-inch thick) salmon fillets, skin removed
2 small (2 cups) zucchini, cut into 1/2-inch pieces
1 medium (1 cup) yellow summer squash, cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 cup grape or cherry tomatoes, halved
2 tablespoons chopped fresh basil leaves*
*Substitute 2 teaspoons dried basil leaves.
Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium heat, turning once, 4-5 minutes or until lightly browned.
Add zucchini and squash. Sprinkle with salt. Cover; cook 4-5 minutes or until squash is crisply tender and salmon flakes.
Add tomatoes; continue cooking 2-3 minutes or until heated through.
Remove from heat; sprinkle with basil leaves.