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Crispy Pan-Seared Salmon Recipe with Easy Spring Vegetable Medley

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A quick and easy recipe featuring crispy pan-seared salmon with a fresh, vibrant spring vegetable medley tossed in lemon and herbs. Perfect for a healthy, flavorful meal that comes together in about 30 minutes.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces / 170 grams each), skin-on and fresh
  • Salt and freshly ground black pepper, to taste
  • 1–2 tablespoons olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon unsalted butter (optional but recommended)
  • 1 cup asparagus tips, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas, trimmed
  • 1 cup baby carrots, sliced thinly lengthwise
  • 1 small shallot, finely diced
  • 1 tablespoon olive oil (for vegetables)
  • 1 tablespoon fresh lemon juice (or white wine vinegar as a swap)
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste (for vegetables)

Instructions

  1. Pat the salmon fillets dry with paper towels. Sprinkle salt and pepper evenly on both sides. Let them sit at room temperature for 10 minutes.
  2. Trim and slice the asparagus, snap peas, and carrots. Finely dice the shallot. In a bowl, toss the veggies and shallots with olive oil, lemon juice, salt, and pepper. Set aside to marinate.
  3. Heat a heavy-bottomed skillet over medium-high heat and add olive oil. Wait until the oil shimmers but isn’t smoking (about 2-3 minutes).
  4. Place the salmon fillets skin-side down in the pan, pressing gently with a spatula to ensure the skin lays flat. Cook without moving for about 5-6 minutes until the skin is deep golden brown and releases easily.
  5. Flip the salmon fillets gently and add a tablespoon of butter along with the lemon zest to the pan. Tilt the pan and spoon the melted butter over the tops of the fish while cooking for another 2-3 minutes until opaque and flaky.
  6. While salmon cooks on the second side, transfer the vegetable medley to a separate skillet or use the same pan after removing salmon. Cook over medium heat, stirring occasionally, for about 5 minutes until veggies are tender-crisp. Adjust seasoning.
  7. Plate the spring vegetable medley and place the crispy salmon fillet on top or alongside. Garnish with extra parsley or a lemon wedge if desired.

Notes

Pat salmon very dry before cooking to ensure crispy skin. Do not move salmon while cooking skin-side down to develop a golden crust. Add butter after flipping to baste and keep fish moist. Cook vegetables quickly to keep them crisp and vibrant. If salmon sticks when flipping, wait another minute for skin to release. Avoid overcrowding pan; cook in batches if needed.

Nutrition

Keywords: salmon, pan-seared salmon, crispy salmon skin, spring vegetable medley, healthy dinner, quick salmon recipe, easy salmon, gluten-free, low-carb

Find it online: https://hungermind.com/crispy-pan-seared-salmon-recipe-with-easy-spring-vegetable-medley/