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Quick Crispy Pan-Seared Salmon Recipe with Perfect Roasted Veggies

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A quick, satisfying, and healthy dinner featuring crispy pan-seared salmon with perfectly roasted veggies. Ready in under 30 minutes, this recipe combines simple ingredients and minimal fuss for a delicious weeknight meal.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin-on (preferably wild-caught for best flavor)
  • 2 tablespoons olive oil (for salmon)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 lemon, cut into wedges (for serving)
  • 2 cups baby carrots, peeled
  • 1 red bell pepper, sliced into strips
  • 1 zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • 3 tablespoons olive oil (for veggies)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • Salt and pepper, to taste
  • Optional: 1/4 teaspoon chili flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss baby carrots, bell pepper, zucchini, and red onion with 3 tablespoons olive oil, dried thyme, salt, pepper, and chili flakes if using.
  3. Spread the veggies evenly on a rimmed baking sheet and roast for 20–25 minutes, tossing halfway through, until tender and golden.
  4. While veggies roast, pat the salmon fillets dry with paper towels.
  5. Season both sides of the salmon with salt, pepper, and smoked paprika.
  6. Heat 2 tablespoons olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering but not smoking.
  7. Place salmon skin-side down carefully in the skillet and cook undisturbed for 5–6 minutes until the skin is crispy and the flesh changes color about halfway up.
  8. Flip the salmon gently with a fish spatula or tongs and cook for an additional 2–3 minutes until the fish flakes easily but remains moist inside.
  9. Remove salmon from heat and let rest for a minute.
  10. Serve the salmon on a bed of roasted veggies with lemon wedges on the side.

Notes

Pat salmon fillets dry before cooking to ensure crispy skin. Avoid overcrowding the pan to prevent soggy skin. Use medium-high heat and resist flipping too early to develop a crust. Start roasting veggies first to have everything finish simultaneously. For leftovers, store salmon and veggies separately and reheat gently to maintain texture.

Nutrition

Keywords: salmon recipe, pan-seared salmon, roasted vegetables, quick dinner, healthy dinner, crispy salmon skin, weeknight meal, gluten-free, dairy-free

Find it online: https://sunnysavory.com/quick-crispy-pan-seared-salmon-recipe-with-perfect-roasted-veggies/