Seared Salmon with Roasted Vegetables
A quick and healthy weeknight dinner featuring perfectly seared salmon fillets alongside colorful roasted carrots, zucchini, and red bell pepper. Simple ingredients, big flavor, ready in about 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 2 fillet salmon fillets
- 2 medium carrots
- 1 medium zucchini
- 1 medium red bell pepper
- 3 tablespoon olive oil
- 1 teaspoon salt
Instructions
- 1
Preheat oven to 425°F. Cut the 2 carrots, 1 zucchini, and 1 red bell pepper into 1-inch chunks. Toss with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet.
- 2
Roast the vegetables until tender and lightly charred, about 20 minutes, shaking the pan halfway. They should be easily pierced with a fork.
- 3
While vegetables roast, pat the 2 salmon fillets dry and season both sides with the remaining 1/2 tsp salt.
- 4
Heat 1 tbsp olive oil in a skillet over medium-high. Add the salmon skin-side down and sear until golden and crisp, about 4 minutes.
- 5
Flip and cook until the salmon is opaque and flakes easily, about 3 more minutes. Serve the salmon over the roasted vegetables, garnished with parsley if you have it.
Tools you’ll need
- baking sheet
- skillet
- knife
- cutting board
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