Pan-Seared Salmon with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A wholesome, Whole30-compliant dish featuring crispy-skinned salmon paired with caramelized roasted root vegetables for a nutrient-rich meal. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 55 minutes, pairs salmon fillets, carrots, parsnips 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Ingredients

• 4 pieces, 6 oz each salmon fillets
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 2 medium, peeled and cubed sweet potatoes
• 4 tbsp olive oil
• 2 tsp, divided sea salt
• 1 tsp, divided black pepper
• 2 tsp, chopped fresh thyme
• 1, cut into wedges lemon

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Instructions

1. Step 1: Preheat the oven to 425°F. Toss 3 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, chopped fresh thyme (2 tsp), peeled and chopped carrots (3 medium), parsnips (2 medium), and sweet potatoes (2 medium) in a large bowl until evenly coated. Spread the vegetables on a rimmed baking sheet in a single layer and roast for 30-35 minutes until caramelized and tender, flipping halfway through.
2. Step 2: While vegetables roast, heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Season 4 salmon fillets (6 oz each) on both sides with 1 tsp sea salt and 1/2 tsp black pepper. Once oil is shimmering, place salmon fillets skin-side down and cook without moving for 5-6 minutes until the skin is crispy and releases easily.
3. Step 3: Flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove from heat.
4. Step 4: Serve the salmon fillets atop the roasted root vegetables, garnished with lemon wedges (1 lemon) to squeeze over the top for brightness.