Pan Seared Salmon with Roasted Vegetables
This delicious seared salmon is a great recipe for beginners. The key to getting a nice crust on fish that doesnā€™t stick to the pan is to make sure your skillet is very hot before adding the cumin scented salmon filet. Let it cook until it lifts easily from the pan, and youā€™ll have an amazing salmon with roasted vegetables before you know it!
Ingredients
(2 servings)
Vegetables:
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, cut into bite sized pieces
- 1 red onion, cut into bite sized pieces
- 3 cups baby spinach leaves
Salmon:
- 2 salmon (4-ounce) filets
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
Directions
- Preheat oven to 400 degrees F.
- Toss the sweet potatoes, bell peppers, and onions with the olive oil and vinegar and season with salt and pepper. Lay on a sheet pan in a single layer and roast until tender, about 25-30 minutes.
- While the vegetables are cooking, remove the salmon from the fridge and allow it to sit at room temperature for about 10 minutes. Season with salt and pepper and cumin.
- Heat a large skillet over medium high heat (cast iron works best) and let it sit for about 5 minutes until very hot. Add the olive oil and the salmon to the pan.
- Cook the salmon until it lifts easily with a spatula and is well browned. Flip and finish cooking on the other side.
- When the vegetables are done cooking, remove from the oven and immediately add the spinach to the hot pan. Stir with a spatula until the vegetables are tossed and the spinach is wilted.
- Serve the salmon on top of the vegetables.
Nutrition Facts
Serving Size: 1 salmon filet and 2 cups vegetables
Calories: 462| Total Fat: 25 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 72 mg | Sodium: 130 mg | Carbohydrates: 30 g | Dietary Fiber: 7 g | Sugars: 11 g | Protein: 30 g
