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+ servings
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5 from 9 votes

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 mins
Cook Time30 mins
Total Time45 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
Author: Callie


Root Vegetables

  • 1 bunch parsley
  • lb potatoes (I used a mixed medley of peewee potatoes, but redskins and fingerling are also delicious!)
  • 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