Pan-Seared Salmon with Roasted Old West End Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty dish combining pan-seared salmon with a medley of roasted root vegetables inspired by the Old West End's rustic charm. This american-inspired seafood ready in about 45 minutes pairs 6 oz each salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 30 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium carrots, 2 medium parsnips, and 1 large red onion wedges with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 3 smashed garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 25 minutes until tender and caramelized.
  2. Step 2: While vegetables roast, pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Place salmon fillets skin side down in the skillet and cook for 4-5 minutes until the skin is crisp and edges are opaque. Flip and cook for another 3 minutes until cooked through but moist.
  4. Step 4: Remove salmon and vegetables from oven. Plate 1 salmon fillet with a generous serving of roasted vegetables and garnish with 1 lemon sliced thinly, placing a slice on each salmon piece for brightness.

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Frequently asked questions

How long does Pan-Seared Salmon with Roasted Old West End Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 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 Old West End Vegetables?

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 6 oz each salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Roasted Old West End Vegetables?

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 Old West End Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Old West End Vegetables?

American 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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