Easy Crispy Skin Salmon with Vegetables.

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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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5 from 1 vote

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.

Course Al La Carte, Dinner, Healthy, Lunch
Cuisine American, Gluten free Cuisine, Healthy, Low carbs, Mediterranean
Keyword Easy dinner ideas, How to cook crispy skin salmon, How to cook salmon on stovetop, One Pan Salmon and Vegetables, Quick and Easy Dinner Recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 394 kcal




  • 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.



  1. Season the salmon with the salt and pepper.

  2. Heat the ghee in a large all purpose pan. Use medium to medium high heat.

  3. 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.

  4. When the salmon is cool enough to handle, carefully remove the skin and set aside for garnish.


  1. Reserve 2 tablespoons of the fat in the pan and discard excess.

  2. Add in the shallots. Use medium heat. Sauté 2 to 3 minutes until it is fragrant and begins to look translucent .

  3. Add in the carrots and rosemary sprigs. Mix to coat with the shallots.

  4. Add in garlic. Season with a pinch of salt and freshly ground black pepper. Mix. Cook 30 to 60 seconds.

  5. 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

  6. 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.

  7. 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.

Nutrition Facts
Easy One Pan Crispy Skin Salmon with Vegetables
Amount Per Serving
Calories 394 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 113mg38%
Sodium 738mg32%
Potassium 1652mg47%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 9g10%
Protein 38g76%
Vitamin A 15771IU315%
Vitamin C 42mg51%
Calcium 136mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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