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 mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Main Course, Seafood
Cuisine: Mediterranean
Keyword: dinner, easy dinner, salmon
Servings: 2
Calories: 316kcal
- 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
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.
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