Pan-Seared Salmon with Roasted VegetablesIngredients:
For the Salmon:
4 (4-ounce) salmon fillets, skin-on 2 tablespoons olive oil Salt and freshly ground black pepperFor the Roasted Vegetables:
1 cup broccoli florets 1 cup cauliflower florets 1 medium red bell pepper, cut into 1-inch pieces 1 zucchini, cut into 1-inch pieces 2 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepperInstructions:
For the Salmon:
1.
Season the salmon fillets with salt and pepper.
2.
Heat the olive oil in a large skillet over medium-high heat.
3.
Add the salmon fillets, skin-side down, and cook for 3-4 minutes, or until the skin is crispy.
4.
Flip the fillets and cook for an additional 3-4 minutes, or until cooked through.
5.
Remove the salmon from the skillet and set aside.
For the Roasted Vegetables:
1.
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
2.
In a large bowl, combine the broccoli, cauliflower, red bell pepper, zucchini, garlic, olive oil, oregano, 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 Serve:
1.
Place a salmon fillet on a plate and top with the roasted vegetables.
2.
Drizzle with any remaining olive oil or lemon juice (optional).
3.
Serve immediately.
Tips:
For a crispier salmon skin, use a well-seasoned cast-iron skillet.
If the vegetables start to brown too quickly, cover the baking sheet with foil.
Feel free to add other vegetables of your choice, such as carrots, asparagus, or Brussels sprouts.
This dish can be prepared ahead of time.
Simply roast the vegetables and cook the salmon separately.
Reheat the vegetables and salmon in the oven or microwave before serving.

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