Recipe: Quick Pan-Roasted Salmon & Veggies

I had the best dinner last night! I’ve been traveling so much this summer, it’s been great to finally make a homemade dinner. And even BETTER – it’s nutritious, delicious, easy, customizable & a quick clean-up. What else could you ask for!?

PicMonkey Collage


  • 8oz Salmon Filet – I went with Trader Joe’s Wild Sockeye Salmon
  • Roasted Veggies – Bought or Homemade (I mightttt have bought this time – #lazylife)
    • Use whatever you have! Recommendations: bell peppers, asparagus, onions, carrots & zucchini
  • Cauliflower Rice – My #1 choice is Trader Joe’s Frozen Cauliflower Rice, but you can make your own or buy fresh (Green Giant makes some)
  • Seasoning
  • Olive Oil


  1. I actually bought my roasted veggies that day, but just slice up whatever veggies you have (except for the cauliflower rice), toss in a little OVOO/S&P, throw in the oven heated to 400-425 degrees for an hour to an hour and a half.
  2. Spray your pan with OVOO spray, throw in your pre-roasted veggies and cauliflower rice. Let that cook up, wait until the rice is translucent/brown, and add some seasonings: S&P, Lemon Pepper, Garlic, etc
  3. Push all veggies to the side
  4. Take your salmon out of the fridge, spray with OVOO, add S&P.
  5. Oil the free part of the pan with 1tsp OVOO, and add the salmon skin side down. I let the salmon sit with a little aluminum foil tent for 4-5 minutes.
  6. Turn over the filet, wait another 4-5 minutes, and check to see if it’s flakey.
  7. TIP: When the fish flakes, it’s done. Try not to overcook!
  8. DONE!

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