Pan Seared Salmon with Roasted Vegetables
Simple yet supremely tasty, this salmon dish with roasted vegetables will quickly become a family favorite.
Servings: 2 people
Calories: 462kcal
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 sweet potato large, peeled and cubed
- 1 red bell pepper cut into bite-sized pieces
- 1 red onion cut into bite-sized pieces
- 3 cups baby spinach leaves
Salmon
- 8 ounces salmon fillets (2 fillets)
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees F.
- Toss the sweet potatoes, bell peppers, and onions with the olive oil and vinegar and season with salt and pepper. Lay on a sheet pan in a single layer and roast until tender, about 25-30 minutes.
- While the vegetables are cooking, remove the salmon from the fridge and allow it to sit at room temperature for about 10 minutes. Season with salt and pepper and cumin.
- Heat a large skillet over medium-high heat (cast iron works best) and let it sit for about 5 minutes until very hot. Add the olive oil and the salmon to the pan.
- Cook the salmon until it lifts easily with a spatula and is well browned. Flip and finish cooking on the other side.
- When the vegetables are done cooking, remove from the oven and immediately add the spinach to the hot pan. Stir with a spatula until the vegetables are tossed and the spinach is wilted.
- Serve the salmon on top of the vegetables.
Nutrition
Serving: 1salmon fillet and 2 cups vegetables | Calories: 462kcal | Carbohydrates: 30g | Protein: 30g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 130mg | Fiber: 7g | Sugar: 11g |
| SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14