Name: Pan-Seared Salmon with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 1.5 cup broccoli florets; 0.5 cup carrots; 0.5 cup zucchini; 1.5 tsp olive oil; 1 tsp lemon juice; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the carrots into thin rounds and the zucchini into half-moons so they cook at the same rate as the broccoli florets.
In a large bowl, toss the broccoli, carrots, and zucchini with 1 teaspoon of olive oil, garlic powder, dried oregano, and half of the sea salt and black pepper.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 18 to 20 minutes until they are tender and have caramelized edges.
While the vegetables are roasting, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining sea salt and black pepper.
Heat the remaining 0.5 teaspoon of olive oil in a medium non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon skin-side down in the hot skillet and press down gently with a spatula for 10 seconds to ensure even contact; sear for 4 to 5 minutes until the skin is very crispy.
Carefully flip the salmon and cook for an additional 3 to 4 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the salmon from the heat and let it rest for 2 minutes, then serve alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.

Nutrition

Ingredients

Instructions

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