Pan Seared Salmon and Baked Vegetables

Pan Seared Salmon and Baked Vegetables


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Sear up that salmon and bake those vegetables and prepare to eat one great tasting meal!

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Chicago, IL

Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

3 servings


  • 3 (6 ounce) salmon fillets
  • 2 tablespoon olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 4 lemon wedges
  • 2 sliced tomatoes
  • 1 julienned red pepper
  • 1 julienned yellow pepper
  • 2 cut baked red potatoes
  • 1 chopped onion

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Preheat oven to 350°. Place all vegetables into a baking dish, dizzle olive oil over them and bake for about 15 minutes. The goal is for the vegetables to be slightly crunchy. Preheat a large skillet over medium heat. Cover each piece of salmon with olive oil and place in the skillet. Cook for 5 minutes. Sprinkle on salt and pepper and turn. Cook until the salmon is brown on each side and flakes easily with a fork. Move fillets and vegetables onto a serving plate and garnish with lemon wedges.

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