Pan-Seared Wild Salmon with Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender wild salmon fillets pan-seared to a crisp finish, served alongside a medley of roasted paleo-friendly root vegetables. This mediterranean-inspired paleo (gluten free) ready in about 55 minutes pairs wild 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 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 wild salmon fillets
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, peeled and cut into 1-inch cubes sweet potato
• 4 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 sprigs, finely chopped fresh rosemary
• 1 tsp, chopped fresh thyme
• 1, sliced for garnish lemon

Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 3 medium carrots, 2 medium parsnips, and 1 large sweet potato, all peeled and cut into 1-inch pieces, with 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, 1 tsp chopped fresh rosemary, and 1/2 tsp chopped fresh thyme. Spread evenly on a rimmed baking sheet and roast for 30-35 minutes, stirring halfway, until tender and golden.
2. Step 2: While the vegetables roast, pat dry 4 wild salmon fillets (6 oz each) with paper towels. Season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.
3. Step 3: Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving, until the skin is crispy and golden. Flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
4. Step 4: Remove salmon from heat and let rest for 2 minutes. Plate the roasted root vegetables alongside the salmon, garnish with lemon slices from 1 lemon, and sprinkle remaining fresh thyme and rosemary over the top before serving.