This pan‑roasted salmon features tender fillets accompanied by vibrant vegetables and seasoned with herbs and citrus.
Why You’ll Love This Recipe
Salmon roasts quickly while remaining juicy, and the vegetables soak up flavourful juices. Lime adds brightness, making this a wholesome main course.
ingredients
salmon fillets
baby potatoes
cherry tomatoes
broccoli florets
olive oil
salt
black pepper
lime or lemon
fresh herbs (such as dill or parsley)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
- Preheat the oven or heat a skillet over medium heat.
- Season salmon with salt, pepper, and herbs.
- Toss potatoes, tomatoes, and broccoli with olive oil and seasoning.
- Roast vegetables until tender.
- Add salmon fillets to the pan or oven and cook until just done.
- Squeeze lime over the finished dish before serving.
Servings and timing
Serves: 4
Preparation: 15 minutes
Roasting/Cooking: 25–30 minutes
Total: 40–45 minutes
Variations
• Add a mustard‑honey glaze to the salmon.
• Use asparagus or zucchini instead of broccoli.
• Serve with a lemon‑dill sauce.
storage/reheating
Store leftovers in the refrigerator for up to two days. Reheat gently in a low oven.
FAQs
Can I grill the salmon instead?
Yes, grilling adds smoky flavour.
What salmon type is best?
Wild or farm‑raised salmon both work well.
How do I prevent the salmon from drying out?
Do not overcook; salmon is best just opaque in the centre.
Can I use frozen fish?
Thaw completely before cooking.
What herbs pair best?
Dill, parsley, and thyme are excellent.
How do I keep vegetables crisp?
Roast until just tender and avoid overcrowding the pan.
Can I add a sauce?
Yes, a lemon‑butter sauce complements this dish.
Is this meal low carb?
Substitute cauliflower rice for potatoes.
Should the skin be left on salmon?
Skin helps retain moisture but can be removed if preferred.
What sides pair well?
Rice, quinoa, or a simple salad are good companions.
Conclusion
Pan‑roasted salmon with vegetables is a wholesome, flavorful meal that is both nutritious and impressive for any table.
Print
Pan‑Roasted Salmon with Vegetables
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Roasting
- Cuisine: American
Description
Pan-Roasted Salmon with Vegetables is a nutritious and flavorful meal featuring crispy-skinned salmon fillets paired with a colorful medley of sautéed vegetables — a perfect quick and healthy dinner option.
Ingredients
- 4 salmon fillets (about 6 oz each), skin on
- 2 tbsp olive oil, divided
- Salt and black pepper to taste
- 1 lemon, sliced (for garnish)
- 2 cups broccoli florets
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes
- 2 cloves garlic, minced
- 1/2 tsp dried Italian seasoning or thyme
- Optional: fresh parsley or dill, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Pat salmon dry and season both sides with salt and pepper.
- Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Place salmon fillets skin-side down and sear for 3–4 minutes until the skin is crispy. Flip and cook for 1 additional minute.
- Transfer skillet to oven and roast for 5–7 minutes, or until salmon is cooked through and flakes easily with a fork.
- Meanwhile, heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
- Add broccoli, zucchini, and red bell pepper. Cook for 5–7 minutes, stirring occasionally, until just tender.
- Add cherry tomatoes and Italian seasoning. Cook another 2–3 minutes until tomatoes soften slightly.
- Serve salmon over sautéed vegetables and garnish with lemon slices and herbs if desired.
Notes
- Do not overcrowd the pan when searing the salmon to maintain crisp skin.
- Swap in your favorite seasonal vegetables as desired.
- Use a meat thermometer to ensure salmon reaches an internal temperature of 145°F (63°C).
- Great served with rice, couscous, or roasted potatoes for a fuller meal.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 390
- Sugar: 5g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
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