Easy Recipes: Pan-Seared Salmon with Roasted Veggies
A healthy, flavorful meal with crispy salmon and oven-roasted vegetables—perfect for a quick, delicious dinner.
Servings: 2 servings
Ingredients
- 2 salmon fillets (6 oz each)
- 2 tbsp olive oil, divided
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow squash, sliced
- 1/2 red onion, chopped
- Salt and pepper to taste
- 1 tsp herbes de Provence
Instructions
- Preheat the oven to 425°F (220°C).
- Place chopped vegetables on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt, pepper, and herbes de Provence. Toss to coat.
- Roast the vegetables for 20–25 minutes, flipping halfway through, until tender and golden.
- Meanwhile, heat 1 tbsp olive oil in a nonstick skillet over medium-high heat.
- Season salmon with salt and pepper.
- Place salmon skin-side down in the skillet. Sear for 3–4 minutes until the skin is crispy.
- Flip and cook the other side for another 2–3 minutes until cooked through.
- Serve the salmon alongside the roasted vegetables.