Pan-Seared Salmon with Roasted Root Vegetables and Asparagus
Crispy-skinned salmon fillet served with herb-roasted carrots, parsnips, and fresh asparagus
Pan-Seared Salmon with Roasted Root Vegetables and Asparagus is a dinner recipe ready in about 50 minutes. Each serving has approximately 1057 kcal, 79g protein, 117g carbs, 29g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C)
Cook wild rice in vegetable broth according to package directions
Cut carrots and parsnips into 1-inch chunks, toss with 2 tbsp olive oil, minced garlic, thyme, salt, and pepper
Spread root vegetables on a baking sheet and roast for 25 minutes
Trim asparagus and add to the baking sheet, toss with remaining vegetables
Season salmon fillet with salt, pepper, and fresh thyme
Heat 1 tbsp olive oil in a skillet over medium-high heat
Sear salmon skin-side down for 4 minutes until skin is crispy
Flip and cook for another 3-4 minutes until cooked through
Finish roasting vegetables for 5 more minutes until tender
Plate salmon with roasted vegetables and wild rice, squeeze fresh lemon over top