Roasted Veggies with Pan Seared Salmon
Wow my friends, my mind is all over the place because I just realized I posted this recipe up on my site & IG without any type of introduction and/or editing. WHOOPS! Thanks for sticking with me. Soooo here we go….
Lately I’ve been feeling kinda “bleh” about recipes and really uninspired by the idea of cooking or documenting what I’m making. Obviously a large part of that is the current state of the world and the realization that there are more important things to discuss or bring attention towards, but also because it has been a buttload of days in a row relying on food cooked in the kitchen versus our usual meals out at restaurants. Either way, I’m just not too motivated to cook. That being said, I’ve been craving light and nutritious meals. I went deeeep on my love for ice cream and recent cheese addiction over the past few months and I dont regret one bit or second, but every once and awhile I find myself craving something a bit lighter at the end of the day. As does Joe given that he’s on day 100+ in a row of eating a sandwich for lunch.
Due to this lack of inspiration, I took it to my Instsgram stories to see what you guys were craving and get some ideas. Shockingly, a lot of you wanted the same thing: easy Summer dinners and salmon dishes. Who knew so many people liked and craved fish?! Whenever I’m craving a lighter dinner that is still delicious and tasty (because that should always be a priority), I turn to salmon. Once I’ve got the protein picked, I figure out what veggies are on hand. This one includes zucchini, bell peppers, and asparagus, but these can be swapped with whatever you prefer. The veggies are chopped into 1/2 inch pieces, tossed with avocado oil salt & pepper, and roasted on a parchment paper lined baking sheet in the oven at 425 degrees for around 20-25 minutes.
For the salmon, I usually broil mine in the oven because anytime I cook salmon on a skillet in our apartment it smells like fish for the next 48 hours. BUT, given that I’m still at my parents and we actually have proper oven ventilation, I decided to go the pan sear method to get that nice and crispy skin (the only way I’ll eat it). Using a hot (important!) skillet and avocado oil, I pan seared the salmon on each side for ~7-10 minutes after seasoning it with salt, pepper, and chili lime seasoning from Trader Joe’s (my all time favorite). This is a great dish to serve for a crowd as it takes minimal effort, is a dish that almost everyone enjoys, and results in minimal dishes (a huge plus for me anytime I’m hosting). Hope you enjoy this on an upcoming summer night – send pics!
Roasted Veggies with Pan Seared Salmon
Ingredients:
- Salmon (4 individual salmons)
- Bell pepper (2)
- Zucchini (2)
- Asparagus (2 bunch)
- Lime (1)
- Avocado oil
- Chili lime seasoning
- Salt
- Pepper
Instructions:
- Preheat the oven to 425 degrees
- Cut the bell peppers, zucchini, and asparagus into 1 inch pieces
- Toss the vegetables with 1 teaspoon avocado oil, salt, and pepper and place on a parchment paper lined baking sheet
- Place the vegetables in the oven at 425 degrees for around 25 minutes, or until they are cooked through and slightly crisped
- Season the salmon with chili line seasoning, salt, and pepper and the juice of 1 lime
- On a hot skillet, add 1 teaspoon avocado oil
- Add the salmon to the skillet, skin-side down, and allow to crisp for ~7 minutes, or until the skin is crisped
- Flip the salmon so that it is cooking on the skillet skin-side up for an additional ~5 minutes so that the salmon cooks through to your liking
- Remove the vegetables from the oven and serve alongside the salmon
- Paleo
- Whole30
- Pescatarian
- Gluten Free
- Dairy Free
- Soy Free