Pan-Seared Salmon with Roasted Vegetable Symphony

Bynews dail

Feb 14, 2025

Pan-Seared Salmon with Roasted VegetablesIngredients:
For the Salmon:
2 salmon fillets (6 ounces each) 1 tablespoon olive oil Salt and black pepper to tasteFor the Roasted Vegetables:
1 cup broccoli florets 1 cup carrots, peeled and cut into sticks 1 cup zucchini, cut into half moons 1/2 cup chopped red onion 1 tablespoon olive oil Salt and black pepper to tasteInstructions:
1.
Prepare the roasted vegetables:
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
In a large bowl, combine the broccoli, carrots, zucchini, red onion, olive oil, salt, and pepper.
Toss to coat.
Spread the vegetables evenly on the prepared baking sheet.
2.
Roast the vegetables:
Roast the vegetables for 15-20 minutes, or until tender and slightly caramelized.
Remove from the oven and set aside.
3.
Cook the salmon:
Pat the salmon fillets dry with paper towels.
Season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the salmon fillets, skin-side down, and cook for 3-4 minutes, or until the skin is crispy.
4.
Flip and finish cooking:
Carefully flip the salmon fillets and cook for an additional 3-4 minutes, or until cooked through and flaky.
Internal temperature should reach 145°F (63°C) when measured with a meat thermometer.
5.
Plate and serve:
Place the cooked salmon fillets on top of a bed of roasted vegetables.
Serve immediately with your favorite sides.
Tips:
For a more flavorful salmon, marinate it in a mixture of olive oil, lemon juice, dill, and garlic before cooking.
If you don’t have parchment paper, you can grease the baking sheet with olive oil before roasting the vegetables.
You can add other vegetables to the roasted vegetable mix, such as snap peas, asparagus, or bell peppers.
Serve the salmon with a side of lemon wedges for squeezing over the fish before eating.

Pan-Seared Salmon with Roasted Vegetable Symphony

Bynews dail

By news dail

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