Crispy Salmon with Pesto and Vegetables
User Reviews
5
Crispy Salmon with Pesto and Vegetables
Description
This recipe pairs skin-on salmon fillets pan-seared to achieve a crisply browned skin with oven-roasted cauliflower and broccoli tossed in olive oil, garlic, and Parmesan cheese. Roasting the vegetables on a high temperature for 25-30 minutes lets them become tender with some crisp edges. The garlic adds aromatic depth. Meanwhile, the salmon cooks just long enough on the stove to crisp the skin without overcooking the flesh, keeping it moist and flavorful.
A fresh pesto or salsa verde thinned with a little hot water provides a fresh herbal note, balancing the richness of the fish and Parmesan-topped vegetables. Serving with lemon halves allows adding bright acidity to the dish.
Substitutions such as replacing broccoli with extra cauliflower are suggested for carb-conscious diets. The notes advise refrigerating leftovers in airtight containers for up to 4-5 days, and reheating in the microwave rather than in a pan or oven to maintain texture.
Ingredients
- 4 salmon fillet skin-on, 6 ounces
- 1 head cauliflower cut into bite-sized florets, medium-sized
- 1 head broccoli medium-sized
- 3 tablespoon olive oil or avocado oil
- 3 - 4 cloves garlic minced
- ⅓ cup Parmesan Cheese grated, fresh
- ⅓ cup pesto I love this one or Trader Joe’s Vegan Kale, Cashew, Basil pesto
- 2 lemon halved, plural
Instructions
- Preheat oven to 425°F and line baking sheet with parchment paper .
- In a mixing bowl, combine the cauliflower and broccoli florets with 1 tablespoon of olive (or avocado oil) and the minced garlic. Spread across the lined baking sheet and sprinkle with parmesan. Baked for 25 - 30 minutes, stirring halfway through. Remove when desired crispiness is achieved and they are fork-tender.
- In a small bowl, add pesto or salsa verde. If thick, add 1 Tablespoon of hot water. Repeat until you reach your desired consistency.
- Meanwhile, pat salmon dry with a paper towel and generously season with salt and pepper on both sides.
- Stovetop: When the vegetables have 10 minutes left, heat a pan over medium-high heat with 2 tablespoon of olive oil. When the oil is hot, place the salmon fillets skin-side down into the saute pan. Use your spatula to gently press the fish into the pan and cook for 90 seconds to brown and crisp the skin. Lower the heat to medium, and cook for 2 - 3 additional min. Gently flip the salmon fillets, and cook for additional 2 - 4 minutes, or until the desired doneness.
- Air Fryer: When the vegetables have 15 minutes left, preheat your air fryer to 380°F, place seasoned salmon fillets skin side down, and air fry for 8 – 10 minutes or until it reaches desired doneness.
- Plate cooked salmon with the rosted vegetables. Drizzle the top of your salmon with pesto and serve with a lemon wedge. Enjoy!
Notes
- Substitute broccoli with an additional head of cauliflower to reduce carbohydrates.
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
- Reheat salmon and vegetables in the microwave for 1 to 2 minutes; avoid reheating in a pan or oven to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 19g | 6% |
| Protein | 45g | 90% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 99mg | 33% |
| Sodium | 304mg | 13% |
| Potassium | 1847mg | 39% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1092IU | 22% |
| Vitamin C | 235mg | 261% |
| Calcium | 246mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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