There’s something undeniably elegant yet comforting about a perfectly seared salmon fillet. When paired with crisp herb potatoes, roasted broccoli, and sweet cherry tomatoes, it becomes a complete and nourishing meal that looks as good as it tastes. This Pan-Seared Salmon with Herb Potatoes, Roasted Broccoli & Cherry Tomatoes dish is an effortless weeknight favorite that also feels special enough for guests. The salmon’s golden crust, the tender bite of seasoned potatoes, and the burst of roasted tomatoes make a beautifully balanced plate. I once tried this with a drizzle of lemon-infused olive oil, and it added the perfect brightness to the whole dish.
Why You’ll Love This Recipe
This recipe offers a wonderful harmony of flavors and textures — crispy, tender, and fresh all at once. It’s high in protein, rich in omega-3 fatty acids, and loaded with vibrant vegetables. Best of all, it’s quick to make, taking under 45 minutes from start to finish. You’ll love how it combines gourmet taste with simple preparation, making it ideal for both weeknight dinners and weekend indulgence.
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Pan-Seared Salmon with Herb Potatoes, Roasted Broccoli & Cherry Tomatoes: A Fresh and Flavorful Dinner
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A delicious and well-balanced meal featuring crispy pan-seared salmon, tender herb-roasted potatoes, and a medley of roasted broccoli and cherry tomatoes. Perfect for a wholesome weeknight dinner or a light yet satisfying weekend meal.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 lb (450g) baby potatoes, halved
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 2 tbsp olive oil (divided)
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the halved potatoes with 1 tbsp olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Add broccoli florets and cherry tomatoes to the pan, drizzle with a little more olive oil, and roast for another 15 minutes, or until vegetables are tender and golden.
- While the vegetables roast, heat a large skillet over medium-high heat. Pat the salmon fillets dry and season with salt and pepper.
- Add 1 tbsp olive oil and 1 tbsp butter to the skillet. Place the salmon fillets skin-side down and sear for 4–5 minutes until crisp. Flip and cook for another 2–3 minutes until opaque and cooked through.
- In a small bowl, mix minced garlic and parsley. Spoon this mixture over the cooked salmon before serving.
- Serve the salmon alongside the herb potatoes and roasted vegetables with lemon wedges on the side.
Notes
- For extra flavor, drizzle the finished dish with a squeeze of fresh lemon juice or a touch of balsamic glaze.
- Use skin-on salmon for a crispier texture.
- Substitute broccoli with asparagus or green beans if desired.
- Can be made dairy-free by omitting the butter or replacing it with olive oil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pan-Seared & Roasted
- Cuisine: Mediterranean
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon fillets – The star of the dish, offering delicate flavor and flaky texture. Choose skin-on fillets for a crisp sear.
Baby potatoes – These small, tender potatoes roast beautifully with herbs, providing a hearty and satisfying base.
Broccoli florets – Roasted until lightly crisp, they add a nutty, earthy flavor and a touch of green freshness.
Cherry tomatoes – When roasted, they burst with natural sweetness and balance the richness of the salmon.
Olive oil – Helps to crisp the potatoes and gives the salmon a beautiful golden finish.
Garlic – Adds depth and a subtle kick that enhances the overall aroma.
Fresh herbs (parsley, thyme, rosemary) – These infuse the potatoes and salmon with garden-fresh flavor.
Lemon juice – A squeeze of lemon brings brightness and complements the fish perfectly.
Salt and pepper – Essential for seasoning all components and bringing out their natural flavors.
Butter – Used while searing the salmon for extra richness and a silky texture.
Directions
Preheat your oven to 400°F (200°C). Start by preparing the potatoes: toss the halved baby potatoes with olive oil, minced garlic, chopped herbs, salt, and pepper. Spread them evenly on a baking tray and roast for about 25 minutes, turning halfway through, until golden and crisp.
After 10 minutes of roasting the potatoes, add broccoli florets and cherry tomatoes to the tray, drizzle with olive oil, season lightly, and continue roasting until all the vegetables are tender and slightly caramelized.
While the vegetables roast, heat a skillet over medium-high heat. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Add olive oil to the pan and place the salmon fillets skin-side down. Sear for about 4 minutes until the skin is crispy, then flip carefully. Add a small knob of butter and a few sprigs of herbs, then cook for another 3–4 minutes, basting with the melted butter for flavor.
Plate the salmon with the roasted potatoes, broccoli, and cherry tomatoes. Drizzle with lemon juice and garnish with fresh herbs for a beautiful, balanced presentation.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: About 45 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through. Avoid microwaving the salmon for too long to maintain its texture.
Variations and Customizations
Citrus Twist – Add orange zest or a touch of lime juice for a different kind of brightness.
Garlic Butter Salmon – Replace olive oil with a garlic butter sauce for a richer, indulgent flavor.
Mediterranean Style – Toss in olives and capers with the roasted vegetables for a salty, tangy contrast.
Spicy Kick – Sprinkle crushed red pepper flakes over the salmon before searing for a little heat.
Herb Swap – Use dill or basil instead of rosemary and thyme for a lighter, fresher profile.
Vegetable Medley – Add zucchini, bell peppers, or asparagus to the roasted vegetables for more color and texture.
Creamy Finish – Serve the salmon with a drizzle of light lemon yogurt sauce or herbed crème fraîche.
Pesto Drizzle – Top the finished dish with a spoonful of basil pesto for a burst of flavor.
Grain Addition – Serve over quinoa or couscous for a heartier meal.
Pan Sauce – Deglaze the skillet with white wine or vegetable broth after cooking the salmon for an easy sauce.
FAQs
1. Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before cooking.
2. Should I remove the salmon skin?
No, keeping the skin helps achieve a crispy texture and prevents sticking.
3. Can I use sweet potatoes instead of baby potatoes?
Absolutely, they’ll add a lovely sweetness and pair beautifully with salmon.
4. How do I know when the salmon is cooked?
It should flake easily with a fork and reach an internal temperature of 145°F (63°C).
5. Can I cook the vegetables in the same pan as the salmon?
You can, but roasting them separately ensures better texture and caramelization.
6. What herbs go best with salmon?
Parsley, dill, thyme, and rosemary are all excellent choices.
7. Can I make this recipe dairy-free?
Yes, just skip the butter and use only olive oil.
8. How do I keep the salmon from sticking?
Use a hot, well-oiled pan and avoid moving the fish until it naturally releases.
9. What can I serve on the side?
A simple green salad or rice pilaf pairs wonderfully with this dish.
10. Can I use another fish?
Yes, trout, cod, or halibut work beautifully with the same method.
Conclusion
This Pan-Seared Salmon with Herb Potatoes, Roasted Broccoli & Cherry Tomatoes is the perfect balance of simplicity and sophistication. It’s a dish that brings together freshness, nutrition, and restaurant-quality flavor without much effort. The crispy salmon skin, roasted vegetables, and vibrant herbs make each bite a celebration of wholesome ingredients. Whether for a cozy dinner at home or an elegant weekend meal, this recipe promises satisfaction and style on every plate.
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