Crisp-Seared Salmon Fillets

Succulent pan-seared salmon with fresh dill and lemon, accompanied by roasted Yukon potatoes and steamed broccolini.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: Finnish
• Difficulty: Easy
• Cost: $5.13/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• Halal
• Kosher
• Low-Calorie

Tags

• sauté
• roast
• fresh
• quick
• healthy

Ingredients

• 1.5 pound salmon fillet (skinless, cut into 6 portions)
• 1.5 pound Yukon Gold potatoes (cut into 1/2-inch cubes)
• 1 pound broccolini (trimmed)
• 1 can chickpeas (no-salt-added, rinsed and drained)
• 2 tablespoon olive oil (divided)
• 2 tablespoon fresh dill (chopped)
• 1 lemon (cut into wedges)
• 0.5 teaspoon salt (divided)
• 0.5 teaspoon black pepper (ground)

Instructions

1. Preheat oven to 425 degrees F. Toss cubed potatoes and rinsed chickpeas with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and half the black pepper on a baking sheet. Roast for 18 minutes until golden and crisp.
2. Place trimmed broccolini in a steamer basket over boiling water and steam covered for 4 to 5 minutes until crisp-tender and vibrant green.
3. Season the salmon portions with the remaining 1/4 teaspoon salt, remaining black pepper, and fresh dill.
4. Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the salmon fillets and cook for 3 to 4 minutes per side until the exterior is seared and fish flakes easily with a fork.
5. Serve each salmon fillet with a portion of roasted potatoes, chickpeas, steamed broccolini, and a fresh lemon wedge.

Notes

Steaming broccolini preserves its bright green hue and crisp texture without added fat.

Nutrition (per serving)

• Calories: 443
• Protein: 31.4 g
• Carbohydrates: 36 g
• Fat: 20.8 g
• Fiber: 7.7 g
• Sodium: 512 mg
• Saturated Fat: 3.2 g
• Sugar: 3.6 g
• Cholesterol: 65 mg