Pan-Seared Salmon with Spring Vegetable Medley
A simple and elegant pan-seared salmon dish served alongside a medley of fresh spring vegetables sautéed with garlic and herbs, highlighting seasonal produce and balanced flavors for a nutritious weeknight dinner.
Advert
Let’s get cooking.
Cook mode
Scale servings, tick off ingredients, and run step timers without losing your place.
Servings
Originally developed for 2 servings.
Ingredient checklist
Method
- No timer neededPat the salmon fillets dry with paper towels; season both sides generously with salt and pepper.
- No timer neededHeat 1 teaspoon of olive oil in a frying pan over medium-high heat until shimmering.
- No timer neededPlace the salmon fillets skin-side down in the pan. Cook without moving for 5-6 minutes until the skin is crisp and golden.
- No timer neededCarefully flip the salmon and add butter to the pan. Cook for another 3-4 minutes, spooning the melted butter over the fillets until cooked through (an internal temperature of 63°C / 145°F). Remove salmon from the pan and set aside, loosely covered to keep warm.
- No timer neededAdd remaining 1 teaspoon olive oil to the same pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- No timer neededAdd asparagus, snap peas, and baby carrots to the pan. Cook, stirring frequently, for about 5-7 minutes until vegetables are tender-crisp.
- No timer neededStir in fresh thyme and parsley; season with salt and pepper to taste.
- No timer neededTo serve, divide the vegetable medley between plates and top each with a salmon fillet. Spoon pan juices over salmon for extra flavor.
Chef tips
- Dry the salmon skin thoroughly before cooking to ensure crispiness.
- Avoid crowding the pan when searing the salmon to get even browning.
- Use a thermometer to check salmon doneness for perfectly cooked fish.
- Feel free to swap spring vegetables based on availability and preference.
Equipment check
- frying pan
- tongs
- knife
- cutting board
- spatula
- plate
Nutrition per serving
- Calories420
- Protein38 g
- Carbs12 g
- Fat24 g
Tags
Behind the dish.
Overview
This Pan-Seared Salmon with Spring Vegetable Medley is a wholesome and flavorful meal perfect for a weeknight dinner. The salmon fillets are pan-seared to achieve a crispy skin and tender interior, paired with a vibrant mix of sautéed spring vegetables infused with garlic and fresh herbs. This dish is naturally gluten-free and emphasizes seasonal produce for balanced nutrition and taste.
Why you’ll love it
- Quick and easy to prepare – ready in under 30 minutes.
- Balanced protein and fresh vegetables for a nutritious meal.
- Elegant plating and vibrant colors perfect for entertaining or everyday dining.
- Gluten-free and adaptable to other dietary preferences.
Ingredient notes
Salmon: Use fresh, skin-on salmon fillets about 150-180g (5-6 oz) each for the best pan-searing results. Ensure freshness and cook salmon thoroughly to an internal temperature of 63°C (145°F) for safety.
Spring Vegetables: This recipe highlights vegetables such as asparagus, snap peas, and baby carrots, but feel free to add seasonal favorites like radishes or spring onions.
Herbs: Fresh thyme and parsley brighten the dish. Fresh garlic adds fragrant depth.
Serving & storage
Serve the salmon immediately with the warm vegetable medley. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a low oven or skillet to preserve texture and flavor.
Related recipes
Hot honey chicken sandwiches with crunchy slaw
◷ 120 minmedium
Crisp buttermilk-fried chicken, lightly spiced honey and sharp cabbage slaw in toasted buns. Dress the slaw late and add the honey at assembly to keep the coating crunchy.
Oct 18
Garlic Herb Roasted Chicken with Spring Vegetables
◷ 90 mineasy
A simple and flavorful roasted chicken dish featuring a medley of seasonal spring vegetables like asparagus, baby carrots, and new potatoes, seasoned with garlic, fresh herbs, and lemon. This easy roast method ensures juicy poultry with crisp-skinned perfection, perfect for a wholesome weeknight dinner.
Oct 29
Roasted Autumn Mushroom and Sage Chicken Thighs
◷ 60 minmedium
Juicy chicken thighs roasted with a medley of seasonal autumn mushrooms, fresh sage, and garlic, served alongside caramelized root vegetables for a comforting weeknight dinner.
Oct 28