Pan-Seared Salmon with a Symphony of Roasted Vegetables

Bynews dail

Feb 14, 2025

Pan-Seared Salmon with Roasted VegetablesIngredients:
For the salmon:
1 pound salmon fillet, skin-on 1 tablespoon olive oil Salt and freshly ground black pepperFor the roasted vegetables:
1 pound Brussels sprouts, trimmed and halved 1 pound carrots, peeled and cut into 1/2-inch chunks 1/2 pound red bell pepper, cut into 1-inch pieces 1/4 cup olive oil Salt and freshly ground black pepperInstructions:
For the salmon:
1.
Preheat a large skillet over medium-high heat.
2.
Season the salmon fillet with salt and pepper.
3.
Add the olive oil to the skillet and heat until shimmering.
4.
Carefully place the salmon fillet skin-side down in the skillet.
5.
Cook for 3-4 minutes, or until the skin is golden brown and crispy.
6.
Flip the salmon and cook for an additional 3-4 minutes, or until cooked through.
7.
Remove the salmon from the skillet and let rest on a plate for 5 minutes before serving.
For the roasted vegetables:
1.
Preheat oven to 425°F (220°C).
2.
In a large bowl, combine the Brussels sprouts, carrots, red bell pepper, olive oil, salt, and pepper.
Toss to coat.
3.
Spread the vegetables on a baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
To assemble:
1.
Place the pan-seared salmon on a plate.
2.
Arrange the roasted vegetables alongside the salmon.
3.
Serve immediately.
Tips:
For a more flavorful salmon, marinate it in your favorite marinade for at least 30 minutes before cooking.
Use a non-stick skillet to prevent the salmon from sticking.
The cooking time for the salmon will vary depending on the thickness of the fillet.
Serve the salmon and vegetables with your favorite sauce, such as lemon-herb sauce or tartar sauce.

Pan-Seared Salmon with a Symphony of Roasted Vegetables

Bynews dail

By news dail

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