Pan-Seared Salmon with Roasted Potatoes and Lemon-Dill Vinaigrette

Discover the joy of a perfectly balanced and incredibly flavorful meal with our Pan-Seared Salmon with Roasted Potatoes and Lemon-Dill Vinaigrette. This dish brings together flaky, crispy-skinned salmon with tender roasted baby potatoes, crisp green beans, and a zesty, fresh vinaigrette that ties everything together. It’s a wholesome, elegant recipe that’s surprisingly simple to prepare, making it an ideal choice for a healthy weeknight dinner or a special occasion. Let the fresh, vibrant ingredients shine in this delightful Mediterranean-inspired meal.

Ingredients

• 2 (6-ounce) salmon fillets, skin-on
• 1 lb baby potatoes, halved
• 1/2 lb green beans, trimmed
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• For the Vinaigrette:
• 3 tablespoons extra virgin olive oil
• 1 lemon, juiced
• 1 tablespoon fresh dill, chopped
• 1 teaspoon Dijon mustard
• A pinch of salt and pepper

Instructions

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the halved baby potatoes and sliced red onion with 1 tablespoon of olive oil, salt, and pepper. Roast for 15 minutes.
2. Add Green Beans: After 15 minutes, remove the baking sheet from the oven, add the trimmed green beans, and toss everything together. Return to the oven and roast for another 10-15 minutes, or until the potatoes are golden and tender and the green beans are crisp-tender.
3. Prepare the Vinaigrette: While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, lemon juice, chopped dill, Dijon mustard, salt, and pepper until well combined. Set aside.
4. Cook the Salmon: Pat the salmon fillets completely dry with a paper towel and season both sides with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large non-stick or cast-iron skillet over medium-high heat. Place the salmon skin-side down in the hot pan. Press down gently on the fillets for 10 seconds to ensure the skin makes full contact with the pan. Cook for 4-6 minutes, until the skin is golden and crispy.
5. Finish Cooking: Flip the salmon and cook for another 2-4 minutes on the other side, depending on the thickness, until cooked to your desired doneness.
6. Serve: Divide the roasted vegetables between two plates. Top with a salmon fillet and drizzle generously with the lemon-dill vinaigrette. Serve immediately and enjoy!

Nutrition Information

Estimated values per serving.