Brown Butter Herb Crispy Skin Salmon and Vegetables
Brown butter herb crispy skin salmon and vegetables sauteed in a garlicky, brown butter herb sauce with a pop of lemon and vibrant herbaceous roasted vegetables.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: dinner, entree, Main Course
Cuisine: American
Keyword: crispy skin salmon, pan seared salmon, roasted vegetables, root vegetables, salmon
Servings: 4 filet
Calories: 454kcal
Root Vegetables
- 1 bunch parsley
- 1½ lb potatoes (I used a mixed medley of peewee potatoes, but redskins and fingerling are also delicious!)
- 1½ lb carrots (I used a mix of rainbow carrots, but any carrot will work)
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- sea salt flakes
- 1 small bunch thyme
- 1 bunch rosemary
- 1 lb wild caught salmon filet
Brown Butter Herb Crispy Skin Salmon
Root Vegetables
Preheat oven to 425°F.
Remove salmon from the fridge (allow it to get to room temperature as you prep the vegetables). Wash and pat dry vegetables.
Drizzle olive oil in a roasting pan and form a bed of rosemary, thyme and parsley evenly distributed across the pan.
Lay the vegetables on top of the herb bed and lightly drizzle with olive oil.
Season with salt a little pepper and a pinch of Cajun seasoning (Cajun seasoning is optional, but will add spice).
Cover and seal around edges tightly with aluminum foil.
Place roasting pan on the stove over medium-heat until you hear crackling (this speeds up the cooking process) transfer pan to preheated oven.
Cook the vegetables until they are fork-tender, 30 to 40 minutes depending on size.
Brown Butter Herb Crispy Skin Salmon
Gently score the skin side of the room temperature salmon filet several times.
Sprinkle both sides with sea salt, pepper, and Cajun seasoning.
Slice lemon, press garlic, and have pads of butter ready.
Heat empty pan that you'll be using to sear the salmon fillets.
Once pan is hot, add olive oil and place salmon (skin-side down) in the oil. Press down on top of the filet gently to get the skin-side of the filet flat against the pan. Sear until a golden brown color is achieved and the side facing up is still cool to the touch. Flip fillet over and cook the other side until golden.
Add butter, garlic, thyme, and rosemary to the pan.
Cook on low heat for 6-7 minutes while basting fillets with sauce from the pan. Add lemon slices and sage as you baste.
Remove the salmon to rest on a plate and serve over roasted root vegetables.- Enjoy!
Serving: 1filet | Calories: 454kcal | Carbohydrates: 51g | Protein: 29g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 207mg | Potassium: 1988mg | Fiber: 10g | Sugar: 11g | Vitamin A: 30562IU | Vitamin C: 67mg | Calcium: 161mg | Iron: 5mg