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Fresh Spring Dinners Recipe with Seared Salmon and Roasted Veggies

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A quick and easy meal featuring crispy seared salmon paired with caramelized roasted spring vegetables, perfect for healthy eating and family dinners.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin on for crispiness
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 lemon, cut into wedges
  • 1 bunch asparagus, trimmed and halved
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • Fresh thyme or rosemary sprigs (optional)
  • Optional garnishes: chopped fresh parsley or dill, extra lemon zest, red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine asparagus, red bell pepper, red onion, and cherry tomatoes. Toss with 3 tablespoons olive oil, minced garlic, salt, pepper, and fresh thyme or rosemary sprigs.
  3. Spread the coated veggies in a single layer on a large sheet pan. Roast in the oven for about 20 minutes, stirring halfway through.
  4. Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil, then season with salt, pepper, and smoked paprika.
  5. Heat a large non-stick or cast-iron skillet over medium-high heat until hot (about 2-3 minutes).
  6. Place the salmon skin-side down in the skillet. Press gently with a spatula for the first 20 seconds to keep the skin flat. Cook for 4-5 minutes without moving until the skin is crisp and salmon is cooked about two-thirds through.
  7. Flip the salmon fillets and cook for another 2-3 minutes for medium doneness.
  8. Check the veggies; if needed, roast for an additional 5 minutes until tender and slightly charred.
  9. Plate the salmon and roasted veggies. Squeeze fresh lemon juice over the top and garnish with chopped parsley or dill and red pepper flakes if desired.
  10. Serve immediately while warm.

Notes

Pat salmon dry before searing to achieve crispy skin. Avoid overcrowding the pan and veggies for best results. Let salmon rest a minute after cooking to redistribute juices. Roasting veggies at high heat caramelizes their natural sugars for richer flavor. This recipe is naturally gluten-free and dairy-free. For nut allergies, avoid pesto toppings and stick to fresh herbs.

Nutrition

Keywords: seared salmon, roasted vegetables, healthy dinner, spring recipe, quick meal, gluten-free, paleo, low-carb

Find it online: https://lucydishes.com/fresh-spring-dinners-recipe-with-seared-salmon-and-roasted-veggies-easy-perfect-meals-for-healthy-eating/