Pan-Seared Salmon with Roasted Beet and Fennel Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared salmon served atop a vibrant roasted beet and fennel salad dressed with citrus vinaigrette for a refreshing balance. This mediterranean-inspired seafood ready in about 50 minutes pairs each, skin-on salmon fillets, medium, thinly sliced fennel bulb, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 medium peeled and cubed beets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized.
  2. Step 2: While beets roast, whisk together 2 tbsp fresh orange juice, 1 tbsp white wine vinegar, 1 tsp honey, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl to make the citrus vinaigrette.
  3. Step 3: In a large bowl, combine the roasted beets and 1 medium thinly sliced fennel bulb. Toss with half of the vinaigrette to coat and set aside.
  4. Step 4: Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Pat dry 2 skin-on salmon fillets (6 oz each), season with 1/2 tsp salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp.
  5. Step 5: Flip salmon and cook for an additional 2-3 minutes until salmon is just opaque and flakes easily.
  6. Step 6: To serve, divide beet and fennel salad between plates and top each with a salmon fillet. Drizzle with remaining vinaigrette and sprinkle 1 tbsp chopped fresh dill over the top.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Salmon with Roasted Beet and Fennel Salad take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Roasted Beet and Fennel Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep each, skin-on salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Roasted Beet and Fennel Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Roasted Beet and Fennel Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Salmon with Roasted Beet and Fennel Salad?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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