Fish has somewhat of a reputation for being difficult to cook. Where that reputation came from, I’ll never know. And pan-seared salmon with roasted vegetables recipe is one of them. Here’s this quick and easy salmon recipe that I blatantly borrowed from Gordon Ramsay.
It can be prepped and cooked in under 30 minutes, making 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
Instructions for Pan-seared Salmon with Roasted Vegetables
Cube the zucchini and toss all the vegetables together with 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 veggies are cooking, make incisions in the skin of the salmon approximately 1/2 inch apart and 1/2 inch deep using a sharp knife (depends on the thickness of the fillet). Rub salt and pepper into the cuts.
Using 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 halfway point, flip the salmon over and cook for a few more minutes. More if you like your salmon cooked and less if you want it medium.
Serve on the bed of roasted vegetables and enjoy! Easy eh?
