Pan-Seared Scottish Salmon with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A hearty dish featuring crispy-skinned Scottish salmon paired with a medley of sweet roasted root vegetables, perfect for a comforting dinner. This Scottish seafood recipe, ready in about 50 minutes, pairs Scottish salmon fillets, carrots, and parsnips for a weeknight-friendly dinner. Each serving lands at about 450 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 "Build a week of meals around this recipe" 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) Scottish salmon fillets
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 1 large red onion, cut into wedges
• 4 tbsp olive oil
• 4 fresh thyme sprigs
• 2 tsp sea salt
• 1 tsp black pepper
• 1 lemon, cut into wedges for serving

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Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, toss 3 medium peeled and chunked carrots, 2 medium peeled and chunked parsnips, and 1 large red onion cut into wedges with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 4 fresh thyme sprigs until evenly coated. Spread on a rimmed baking sheet and roast for 30-35 minutes, turning halfway, until tender and caramelized.
2. Step 2: While vegetables roast, pat dry 4 Scottish salmon fillets (6 oz each) with paper towels. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
3. Step 3: Place salmon fillets skin-side down in the pan and sear without moving for 4-5 minutes until the skin is crisp and golden. Flip and cook for an additional 2-3 minutes until just cooked through and opaque.
4. Step 4: Remove salmon from heat and let rest for 2 minutes. Plate the roasted root vegetables and top with salmon fillets. Serve immediately with 1 lemon cut into wedges for squeezing over the fish.