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Salmon with roasted veggies on a plate
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5 from 1 vote

Pan Fried Salmon with Roasted Veggies

This recipe for pan fried salmon is served with roasted vegetables. It's such a flavorful and healthy pescatarian dish. This salmon is the perfect weeknight dinner, as it's so quick and easy to make!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course, Seafood
Cuisine: Mediterranean
Keyword: dinner, easy dinner, salmon
Servings: 2
Calories: 316kcal
Author: Aimee

Ingredients

  • 2 6-8oz salmon filets deboned and skin removed
  • 10 oz grape or cherry tomatoes
  • 2 zucchini
  • 4 tablespoon olive oil, divided
  • ½ lemon
  • salt and pepper

Instructions

  • 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 tablespoon 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 2 tablespoon olive oil. Once oil is hot, add the two pieces of salmon and cook for about 3-5 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.

Nutrition

Calories: 316kcal | Carbohydrates: 14g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 863mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1091IU | Vitamin C: 82mg | Calcium: 54mg | Iron: 2mg