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Pan Seared Salmon with Creamy Sauce and Sauteed Vegetables

Pan Seared Salmon with Creamy Sauce and Sauteed Vegetables

The fact that I’m married to an avid fisherman means that we regularly have salmon on the dinner menu. If the salmon run here in Idaho is good, our freezer can be stocked full of wonderful caught salmon and we love to eat it as often as possible. 

Salmon is such a healthy dinner choice, so I’m always looking for new ways to cook it and sharing my favorites. This recipe for Pan Seared Salmon with Creamy Sauce is one of our favorites and I’m also sharing a sauteed vegetables recipe to go along with it. 

how to pan cook salmon

Easy peasy, healthy and a great dinner for the entire family. 

Pan Seared Salmon with Creamy Sauce

Salmon Strips for Pan Searing

Ingredients for making Pan Seared Salmon

3 Salmon filets

Salt and pepper to taste

3 Tbsp olive oil

½ Onion, chopped

1 Garlic clove, minced

1 Cup half and half

½ Tsp dried thyme

Juice from ½ lemon

Parsley, chopped

Sauteed Salmon in pan

How to Pan Cook Salmon

Season the salmon with salt and pepper.

Heat the olive oil in a large pan over medium heat. Add the salmon, skin side on, and cook for 3 minutes, carefully flip and cook for 3 more minutes or until slightly golden.

Pan Searing Salmon

pan for cooking salmon

Transfer from the pan to a plate and tent with aluminum foil.

Add the onion to the same pan you used to cook the salmon and saute for 6 minutes or until tender and transparent. Add the garlic clove and thyme and saute for 1 minute or until fragrant. Pour the half and half and bring to a simmer.

onions and salmon saute

sauteed onions for salmon

creamy salmon saute recipe

creamy salmon saute recipe

Transfer the salmon back to the pan pouring some of the sauce over the filets.

Remove from fire, stir in the lemon juice and top with chopped parsley.

Creamy Salmon and Veggies recipe

Quick Sauteed Veggies

Ingredients for Sauteed Vegetables

1 Zucchini, chopped

¼ Onion, chopped

1 Eggplant, chopped

2 Tbsp olive oil

1 Tsp Italian seasoning

Salt and pepper to taste

How to make Quick Sauteed Vegetables

Heat the oil in a pan over medium heat. Add the onion and cook for around 5 minutes, until barely transparent. Add the zucchini, eggplant, Italian seasoning and salt and pepper and stir to combine.

Cook for 7 minutes stirring occasionally until the veggies are tender and flavorful.

Pan cooked salmon recipe

Creamy Pan Cooked Salmon

 

Pan Seared Salmon Recipe

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Print the Recipe for Pan Seared Salmon with Creamy Sauce and Grilled Vegetables

Sauteed Salmon with Vegetables

Pan Seared Salmon with Creamy Sauce and Sauteed Vegetables

Yield: 3

Easy and so delicious, this recipe for pan cooked salmon is one of our favorites! Make this pan seared salmon with just a handful of ingredients for a healthy and delicious dinner. Accompanied by a yummy cream sauce and sauteed vegetables, this is a classic way to cook salmon that everyone will love!

Ingredients

  • Pan Seared Salmon Ingredients
  • 3 Salmon filets
  • Salt and pepper to taste
  • 3 Tbsp olive oil
  • ½ Onion, chopped
  • 1 Garlic clove, minced
  • 1 Cup half and half
  • ½ Tsp dried thyme
  • Juice from ½ lemon
  • Parsley, chopped

Ingredients for Quick Sauteed Vegetables

  • 1 Zucchini, chopped
  • ¼ Onion, chopped
  • 1 Eggplant, chopped
  • 2 Tbsp olive oil
  • 1 Tsp Italian seasoning
  • Salt and pepper to taste

Instructions

Season the salmon with salt and pepper. 

Heat the olive oil in a large pan over medium heat. Add the salmon, skin side on, and cook for 3 minutes, carefully flip and cook for 3 more minutes or until slightly golden. 

Transfer from the pan to a plate and tent with aluminium foil. 

Add the onion to the same pan you used to cook the salmon and saute for 6 minutes or until tender and transparent. Add the garlic clove and thyme and saute for 1 minute or until fragrant. Pour the hañf and half and bring to a simmer. 

Transfer the salmon back to the pan pouring some of the sauce over the filets. 

Remove from fire, stir in the lemon juice and top with chopped parsley

Directions for making Sauteed Vegetables

Heat the oil in a pan over medium heat. Add the onion and cook for around 5 minutes, until barely transparent. Add the zucchini, eggplant, Italian seasoning and salt and pepper and stir to combine. 

Cook for 7 minutes stirring occasionally until the veggies are tender and flavorful. 

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 1059Total Fat: 69gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 49gCholesterol: 219mgSodium: 486mgCarbohydrates: 37gFiber: 7gSugar: 22gProtein: 73g

*This is just an estimate

Did you make this recipe?

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Meet the author – Keri Lyn

The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.

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