Name: Seared salmon with roasted vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, patted dry; 3.5 oz broccoli florets, cut into bite-size pieces; 1 1/4 medium carrots, peeled and sliced 1/4 inch thick; 3/4 red bell pepper, seeded and sliced; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice

Nutrition

Per serving

470 calories

Protein: 39g; 32% of calories
Carbs: 20g; 17% of calories
Fat: 28g; 51% of calories

Ingredients

8 items

6 oz skin-on Atlantic salmon fillet, patted dry
3½ oz broccoli florets, cut into bite-size pieces
1¼ medium carrots, peeled and sliced 1/4 inch thick
¾ red bell pepper, seeded and sliced
1 tsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
1½ tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the broccoli, carrots, and bell pepper with two-thirds of the olive oil, half the salt, and half the black pepper. Spread them in a single layer and roast for 20 minutes, stirring once halfway through, until tender and browned at the edges.
Season the salmon with the remaining salt and pepper. Heat a 12-inch nonstick skillet over medium-high heat with the remaining oil. When the oil shimmers, place the salmon in the pan skin-side down. Press firmly with a spatula for 30 seconds to ensure even contact. For a 1-inch-thick fillet, cook for 4 to 5 minutes, flip, and cook for 2 to 3 minutes more. Done when flakes easily and is barely translucent in the center, 145°F.
Transfer the roasted vegetables and the salmon to a plate. Drizzle the lemon juice over the salmon just before serving.

Nutrition

Ingredients

Instructions

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