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!
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: 316kcalCarbohydrates: 14gProtein: 4gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 1mgSodium: 52mgPotassium: 863mgFiber: 4gSugar: 9gVitamin A: 1091IUVitamin C: 82mgCalcium: 54mgIron: 2mg
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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