Pan-Seared Herb Salmon

Flaky pan-seared salmon seasoned with fresh herbs, served alongside roasted asparagus and sweet potatoes for a balanced meal.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: French
• Difficulty: Medium
• Cost: $4.82/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• Egg-Free

Tags

• bake
• roast
• sauté
• healthy
• fresh
• classic

Ingredients

• 1.5 pound salmon fillets (skin on or off)
• 3 tablespoon olive oil
• 1.25 teaspoon salt
• 0.625 teaspoon black pepper
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh dill (chopped)
• 2 pound sweet potatoes (peeled and diced into 1-inch cubes)
• 1 pound asparagus (trimmed)

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a medium bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer on one side of the prepared baking sheet. Roast for 10 minutes.
3. Meanwhile, in another bowl, toss the trimmed asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
4. After the sweet potatoes have roasted for 10 minutes, add the seasoned asparagus to the other side of the baking sheet. Return to the oven and roast for another 10-15 minutes, or until sweet potatoes are tender and asparagus is crisp-tender.
5. While vegetables roast, prepare the salmon. Pat salmon fillets dry. Mix chopped fresh parsley and chopped fresh dill together. Press the herb mixture onto the flesh side of the salmon fillets. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, place salmon fillets, skin-side down (if applicable), in the skillet. Sear for 4-5 minutes until the skin is crispy and the salmon is cooked halfway up the side.
7. Flip the salmon and cook for another 3-4 minutes, or until cooked through and easily flakes with a fork.
8. Serve the pan-seared herb salmon with the roasted sweet potatoes and asparagus.

Notes

To ensure even cooking, try to cut sweet potatoes into uniform cubes. Leftover salmon can be flaked and added to salads or enjoyed cold.

Nutrition (per serving)

• Calories: 418
• Protein: 27.6 g
• Carbohydrates: 33.1 g
• Fat: 22 g
• Fiber: 6 g
• Sodium: 620 mg
• Saturated Fat: 3.5 g
• Sugar: 8.7 g
• Cholesterol: 65 mg