For my birthday earlier this year, we headed to a restaurant where Josh had what looked like pan fried salmon served over some roasted veggies. It looked and tasted SO good. So I decided I needed to make a version to have at home. Requirements: quick, easy, and flavorful. I think I hit it out of the park with this one.
I love how tasty, flavorful, and healthy this recipe is. I always try to use wild-caught salmon. Wild-caught salmon tends to have more flavor, however it’s easier to overcook than farm-raised salmon, so you have to keep a close eye on it! And salmon is SO healthy. It’s got lots of Omega3s, is high in vitamin B12, and is a fantastic source of protein.
So now that I’ve sold you on this recipe, let’s talk about how to make it!
First… wash some cherry tomatoes and cut up zucchini into thick half-moons (see photo below).
Toss on a sheet pan or foil-lined pan with a bit of olive oil, salt, and pepper.
Throw in the oven, then pan fry two salmon filets. Serve the salmon over the roasted veggies with a squeeze of lemon for brightness. Voila! A tasty, healthy meal.
Pan Fried Salmon with Roasted Veggies
- 2 6-8oz salmon filets deboned and skin removed
- 10 oz grape or cherry tomatoes
- 2 zucchini
- 2 Tbsp olive oil
- 1/4 cup olive oil
- 1/2 lemon
- salt and pepper
- Preheat oven to 400 degrees F.
- Rinse tomatoes. Cut zucchini into half lengthwise, then into 1 inch chunks.
- Put tomatoes and zucchini onto a baking sheet. Toss with 2 Tbsp olive oil and sprinkle with salt and pepper.
- Cook in the oven for 20 minutes, stirring halfway through.
- While zucchini and tomatoes are cooking, heat a skillet over medium-high heat. Add 1/4 cup olive oil. Once oil is hot, add the two pieces of salmon and cook for about 2-3 minutes on each side, until cooked through.
- Plate the tomatoes and zucchini, then add the salmon on top. Sprinkle with salt and pepper, then squeeze fresh lemon on top.