Pan Seared Salmon with Grilled Vegetables

13 Feb 2015

  • 2 Salmon fillets, skin on, 
  • 200g each 1 carrot, cut into small wedges 
  • 1 zucchini, cut into small wedges 
  • 1 small red onion, finely sliced 
  • 100g cauliflower, cut into florets 
  • salt and black pepper 
  • 3 tablespoons vegetable oil 
  • 2 tablespoons olive oil
  1. Wash and pat dry the salmon fillets Season with salt on both sides place into the fridge for 2 hours
  2. Preheat oven to 160 degrees celcius Line a baking tray with aluminium foil in a bowl, mix the cut vegetables with olive oil and layer the vegetables across the baking tray season from a height with salt and pepper Cook the vegetables until tender, approximately20 minutes
  3. Heat a pan over medium high heat. Add the vegetable oil to the pan. Place the salmon fillets to the pan, skin side down, let it cook for 3 minutes. Do not attempt to move the fish during this period. Flip the salmon on to the other side and let cook for 2 minutes. The salmon will be slightly pink with this cooking timing. If you prefer it to be cooked thoroughly, let it cook for 3 minutes on both sides.
  4. Plate salmon with vegetables and serve

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