Pan Seared Salmon with Vegetables

This pan-seared salmon with roasted vegetables is a wholesome, flavorful meal I love to prepare. The salmon turns perfectly golden and tender, while the vegetables get caramelized and seasoned with a touch of turmeric. Best of all, the leftovers make a fresh and vibrant salad for lunch the next day, so I get two delicious meals in one.

Why You’ll Love This Recipe

I like how this recipe gives me a hearty dinner and an easy lunch from the same batch of ingredients. The roasted vegetables and salmon are satisfying and nutrient-rich, while the next-day salad feels light yet still filling. It’s a practical and tasty way to meal prep without sacrificing flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For Dinner

2 cups sweet potatoes cut into cubes
2 cups Brussels sprouts, quartered
4 cups cauliflower, cut into florets
Avocado oil
Salt and pepper to taste
Ground turmeric to taste
4 salmon filets (4–6 oz)
1/2 tsp coconut oil
1 orange (Blood orange, Cara Cara orange or Navel orange)
1 tbsp fresh chives

For Lunch

Washed bag of baby spinach
A spoonful of crumbled goat cheese for each bowl
A spoonful of pine nuts for each bowl
1 tbsp (15 ml) Dijon mustard
1/2 blood orange
6 tbsp (90 ml) grape seed oil
Fresh chives to taste
Salt and pepper to taste
Leftover roasted veggies
Leftover roasted salmon
Cucumber to taste

Directions

Dinner

1. I preheat my oven to 400°F (200°C).
2. I toss the sweet potatoes, Brussels sprouts, and cauliflower with avocado oil, salt, pepper, and turmeric, then spread them evenly on a baking sheet.
3. I roast for about 25–30 minutes, stirring halfway, until the vegetables are tender and golden.
4. Meanwhile, I heat coconut oil in a skillet over medium-high heat. I season the salmon filets with salt and pepper, then sear them skin-side down for 3–4 minutes until crispy. I flip and cook another 2–3 minutes until the salmon is cooked through.
5. I squeeze fresh orange juice over the salmon before serving and sprinkle with chopped chives.

Lunch

1. For the dressing, I whisk together Dijon mustard, juice from half a blood orange, grape seed oil, salt, pepper, and chopped chives.
2. I place baby spinach in bowls, then add leftover roasted vegetables, flaked roasted salmon, cucumber slices, crumbled goat cheese, and pine nuts.
3. I drizzle with the dressing and toss lightly before serving.

Servings and Timing

This recipe makes 4 dinner servings and 4 salad servings for lunch the next day. Dinner takes about 15 minutes to prepare and 30 minutes to cook, while the salad can be assembled in 10 minutes using the leftovers.

Variations

Sometimes I swap the cauliflower for broccoli or use butternut squash instead of sweet potatoes. I’ve also tried adding garlic powder or smoked paprika to the roasted vegetables for extra flavor. For the salad, I like replacing goat cheese with feta or adding avocado for creaminess.

Storage/Reheating

I store leftover salmon and roasted vegetables in airtight containers in the refrigerator for up to 2 days. For dinner leftovers, I reheat them in the oven at 350°F (175°C) until warmed through. For the salad, I keep everything separate and assemble just before eating so the spinach stays fresh.

FAQs

Can I use frozen salmon for this recipe?

Yes, I just make sure to thaw it fully before searing.

How do I know when the salmon is done?

It flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I make this recipe without turmeric?

Yes, but I like how turmeric adds color and subtle earthy flavor.

Can I cook the vegetables in an air fryer?

Yes, I roast them at 375°F (190°C) for about 15–20 minutes, shaking the basket halfway.

Can I meal prep both dinner and lunch at once?

Yes, I often roast extra vegetables and salmon so I have enough for both meals.

What kind of orange works best?

I like using blood oranges for their vibrant flavor, but navel and Cara Cara work just as well.

Can I grill the salmon instead of searing?

Yes, grilling adds a smoky flavor that works beautifully.

Can I replace goat cheese in the salad?

Yes, feta or blue cheese are great alternatives.

How do I keep salmon skin crispy?

I pat the filets dry before cooking and don’t move them in the pan until ready to flip.

Can I add grains to the salad?

Yes, quinoa, farro, or couscous make the lunch salad more filling.

Conclusion

This pan-seared salmon with roasted vegetables is one of my favorite meals because it’s simple, flavorful, and practical. I enjoy the hearty dinner with crispy salmon and caramelized veggies, and I love turning the leftovers into a fresh, vibrant salad for lunch. It’s a perfect two-in-one recipe that makes healthy eating easy and delicious.

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