This Easy Crispy Skin Salmon with vegetables is so delicious and filling that you will make it regularly. The best thing about this dish it’s an easy one pan recipe. The vegetables are al dente and the tomatoes wilt leaving a very flavorful sauce. The salmon is first cooked skin side down to create beautiful crispiness. The crispy skin is removed and reserved for garnish. The vegetables are cooked in aromatics until al dente and bright in color before adding back the salmon to continue cooking to the desired doneness. It all comes together in the one pan in just about 30 minutes. How easy is that? I hope you enjoy this deliciousness. Happy Cooking!
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Easy One Pan Crispy Skin Salmon with Vegetables
This is an amazingly simple and healthy one pan salmon recipe. It's so delicious that you will make it over and over again. I love to first cook the salmon skin side down to get it nice and crispy.
Ingredients
FOR THE CRISPY SKINNED SALMON
- 1 1/2 pounds salmon with skin on.( Cut into 4 equal portions)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons ghee Can substitute avocado oil
FOR THE VEGETABLES:
- 1 shallot peeled and sliced
- 5 medium carrots I use organic. Peeled and sliced diagonally about 1/8 inch thick.
- 2 sprigs fresh rosemary
- 5-6 cloves fresh garlic peeled, smashed and can roughly chop.
- 1 bunch broccoli rabe Rinsed thoroughly and trim off the very hard ends
- 1 1/2 pint grape tomatoes halved. Can use cherry tomatoes or a mixture of grape and cherry.
- salt and freshly ground black pepper to taste.
Instructions
FOR THE CRISPY SKINNED SALMON
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Season the salmon with the salt and pepper.
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Heat the ghee in a large all purpose pan. Use medium to medium high heat.
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When the oil begins to shimmer, carefully add the salmon skin-side down. Cook until the skin releases easily using a spatula. Takes about 3 to 5 minutes depending on the heat. Remove the salmon and set aside. It will be returned to the pan later. Turn off the stove.
Note: Adjust the heat as needed if the pan begins to smoke.
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When the salmon is cool enough to handle, carefully remove the skin and set aside for garnish.
FOR THE VEGETABLES:
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Reserve 2 tablespoons of the fat in the pan and discard excess.
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Add in the shallots. Use medium heat. Sauté 2 to 3 minutes until it is fragrant and begins to look translucent .
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Add in the carrots and rosemary sprigs. Mix to coat with the shallots.
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Add in garlic. Season with a pinch of salt and freshly ground black pepper. Mix. Cook 30 to 60 seconds.
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Add in the broccoli rabe with any water drippings in the bowl. Season with some salt and freshly ground black pepper. Cover the pan and allow the broccoli rabe to cook until it begins to wilt. Takes about 1 to 2 minutes
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Add in the tomatoes. Season with salt and freshly ground black pepper. Mix. Cover pan and allow tomatoes to wilt and broccoli rabe is tender. Takes about 2 to 3 minutes. The carrots will be fork tender and the broccoli rabe will be bright green.
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Carefully return the salmon to the pan. Spoon some of the juices over the fish. Cover and allow to cook 2 to 3 minutes until cooked to your desired doneness.
Note 1: Do not return the crispy skin to the pan – use them as garnish to retain the crispy texture.
Note 2: I cook the salmon for 2 minutes to achieve medium doneness.
Recipe Video
Recipe Notes
Tutorial video is available for Easy One Pan Crispy Skin Salmon with Vegetables.
Nutritional information will vary depending on actual serving size.
