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Pan Seared Salmon with Vegetables

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A wholesome two-in-one recipe featuring pan-seared salmon with roasted vegetables for dinner, and a fresh spinach, goat cheese, and salmon salad with citrus dressing for lunch the next day.

Ingredients

2 cups sweet potatoes, cubed

2 cups Brussels sprouts, quartered

4 cups cauliflower florets

Avocado oil

Salt and pepper, to taste

Ground turmeric, to taste

4 salmon filets (4–6 oz each)

½ tsp coconut oil

1 orange (blood, Cara Cara, or navel)

1 tbsp fresh chives

For Lunch:

1 bag baby spinach

Crumbled goat cheese (1 spoonful per bowl)

Pine nuts (1 spoonful per bowl)

1 tbsp Dijon mustard

½ blood orange (juice)

6 tbsp grape seed oil

Fresh chives, to taste

Salt and pepper, to taste

Leftover roasted vegetables

Leftover roasted salmon

Cucumber, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes, Brussels sprouts, and cauliflower with avocado oil, salt, pepper, and turmeric. Spread on a baking sheet and roast 25–30 minutes, stirring halfway.
  2. Heat coconut oil in a skillet over medium-high heat. Season salmon with salt and pepper, sear skin-side down for 3–4 minutes, then flip and cook 2–3 minutes more.
  3. Squeeze fresh orange juice over salmon and sprinkle with chives before serving.
  4. For the salad, whisk Dijon mustard, juice of ½ blood orange, grape seed oil, salt, pepper, and chives into a dressing.
  5. Assemble spinach bowls with leftover roasted veggies, flaked salmon, cucumber slices, goat cheese, and pine nuts. Drizzle with dressing and toss lightly.

Notes

Swap cauliflower for broccoli or sweet potatoes for butternut squash.

Season veggies with garlic powder or smoked paprika for variety.

Goat cheese can be replaced with feta or blue cheese in the salad.

Add avocado or cooked grains (quinoa, farro, couscous) to the salad for heartiness.

Grilling the salmon adds smoky flavor.

Nutrition

Find it online: https://justsosavory.com/pan-seared-salmon-with-vegetables/