Pan-Seared Salmon with Roasted Root Vegetables and Herb Drizzle

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty paleo dish featuring tender pan-seared salmon paired with an assortment of caramelized root vegetables and a fresh herb drizzle. This Mediterranean-inspired paleo recipe (gluten free), ready in about 50 minutes, pairs salmon fillets, carrot, parsnip 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 paleo week and pairs well with roasted root vegetables or a leafy 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
• 2 medium, peeled and cut into 1-inch chunks carrot
• 2 medium, peeled and cut into 1-inch chunks parsnip
• 1 large, peeled and cubed into 1-inch pieces sweet potato
• 4 tbsp olive oil
• 1 tbsp, finely chopped fresh rosemary
• 1 tbsp, finely chopped fresh thyme
• 3, minced garlic cloves
• 2 tbsp lemon juice
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and chunked carrots, 2 medium peeled and chunked parsnips, and 1 large peeled and cubed sweet potato with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets (6 oz each) with 1/2 tsp sea salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy.
3. Step 3: Flip salmon and add 3 minced garlic cloves, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme around the pan. Cook an additional 3-4 minutes until salmon is opaque and flakes easily.
4. Step 4: Remove salmon and vegetables from heat. In a small bowl, mix 2 tbsp lemon juice and 2 tbsp chopped fresh parsley, then drizzle over salmon and vegetables before serving.