Pan-seared Salmon with Roasted Vegetables

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Fish has somewhat of a reputation for being difficult to cook. Where that reputation came from, I’ll never know. Here’s a quick and easy salmon recipe that I blatantly borrowed from Gordon Ramsay. It can be prepped and cooked in under 30 minutes which makes it ideal for a quick evening meal (or a date). You’ll impress girls with this. Promise.

Ingredients

Salmon Fillet with Skin
Baby Carrots
Zucchini
Tomato
(any other vegetables you feel like roasting)
Thyme (dry or fresh)
Olive oil

Cube the zucchini and toss all the vegetables together with the thyme, olive oil and a dash of salt. Spread out on a pan and toss in the oven at 450 degrees with your convection fan on. They’ll take about 15 minutes to cook. If you don’t have a convection fan, then plan on it taking about 25 minutes.

While the vegetables are cooking,  use a sharp knife to make incisions in the skin of the salmon about 1/2″ apart and 1/2″ deep (depends on the thickness of the fillet). Rub salt and pepper into the cuts.

Using a medium heat, preheat the pan with a generous amount of olive oil. Once hot, put the salmon skin side down and leave it alone. That is the key to getting crispy skin on the salmon. You only disturb it when you want to flip it. Remember that and you’ll be golden.

When the edges of the thickest part are cooked to the half way point, flip the salmon over and cook for a few more minutes. More if you like your salmon cooked and less if you like it medium.

Serve on the bed of roasted vegetables and enjoy! Easy eh?

5 thoughts on “Pan-seared Salmon with Roasted Vegetables”

  1. Just made this and added, red onion, mushroom and garlic cloves to the veg. I made the fish exactly like it says and it was perfect and really tasty!
    My boyfriend hates fish usually but even he loved it!

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