Pan-Seared Salmon with Roasted Vegetables

Ingredients

• 1½ lb salmon fillets, skin-on or off
• 1 head broccoli florets
• 2 bell peppers, assorted colors, chopped
• 1 zucchini, sliced
• ½ red onion, cut into wedges
• 4 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp dried oregano
• ¾ tsp salt
• ½ tsp black pepper
• 1 lemon, for serving (optional)
• 2 tbsp fresh parsley, chopped, for garnish (optional)

Steps

1. Preheat oven to 400°F (200°C).
2. On a large baking sheet, combine broccoli, bell peppers, zucchini, and red onion. Drizzle with 2 tablespoons olive oil, garlic powder, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
3. Roast vegetables for 20-25 minutes, or until tender-crisp and slightly caramelized.
4. While vegetables roast, pat salmon fillets dry with paper towels. Season both sides with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5. Heat the remaining 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Once hot, place salmon fillets skin-side down (if applicable) and sear for 4-5 minutes until skin is crispy.
6. Flip salmon and continue to cook for another 3-5 minutes, or until cooked through to your desired doneness. Alternatively, transfer the skillet to the oven with the vegetables for the last 5-7 minutes of cooking.
7. Serve salmon immediately with roasted vegetables. Garnish with fresh lemon wedges and chopped parsley, if desired.