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Pan-seared salmon with green pesto on top served with roasted asparagus and tomatoes
Print Recipe

Crispy Salmon with Pesto and Vegetables

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 2 servings
Calories: 580kcal

Ingredients

  • 2 (6-ounce) salmon fillets, skin-on
  • 2 tablespoons olive oil, divided
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 0.25 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 1 bunch asparagus , woody ends trimmed
  • 1 medium zucchini , sliced into 0.5-inch half-moons
  • 1 tablespoon fresh lemon juice

Instructions

  • Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
  • Toss cherry tomatoes, asparagus, and zucchini with 1 tablespoon of olive oil, half the salt, and half the pepper.
  • Spread vegetables in a single layer on the sheet pan and roast for 15 minutes until tender and slightly caramelized.
  • Pat salmon fillets thoroughly dry with paper towels to ensure skin crisping; season all sides with remaining salt and pepper.
  • Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed or non-stick skillet over medium-high heat until shimmering.
  • Place salmon fillets skin-side down in the skillet, pressing firmly with a spatula for 30 seconds to prevent curling.
  • Sear skin-side down for 5 to 6 minutes without moving until the skin is golden and releases easily from the pan.
  • Flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 130°F (54°C) for medium-rare or 145°F (63°C) for well-done.
  • Remove salmon from heat and immediately spread 2 tablespoons of pesto over each fillet.
  • Serve the salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice.