Pan-Seared Sockeye Salmon with Crispy Roasted Broccoli + Beet-Citrus Salad

Fast, bright, and restaurant-feeling: seared sockeye salmon with a crisp-edged roasted broccoli, plus a warm beet-and-citrus salad that pops with color in the middle of winter. Perfect for WA February when you want something fresh but comforting.

Back to full list

Ingredients

Salmon Sockeye Fillet (Wild Caught Frozen) (on sale) 2 fillets, 5–6 oz each (about 3/4 lb total) $14.99 (sale) per 1 lb
Simple Truth Organic® Broccoli and Cauliflower 10–12 oz (about 3–4 cups florets) $4.89 per 16 oz
Love Beets™ Cooked and Peeled Beets 1 package (8.8 oz), sliced $2.69 per 8.8 oz
Organic romaine lettuce (on sale) 3–4 cups, chopped $3.50 (sale) per 6 oz
Organic cucumber 1/2 cucumber, sliced $1.49 each
Olive oil 2 1/2 tbsp, divided
Lemon (or orange) 1, zested and juiced
Dijon mustard 1 tsp
Honey (optional) 1 tsp
Garlic 1 clove, finely grated or minced
Salt and black pepper to taste
Red pepper flakes (optional) pinch

Instructions

Prep: Heat oven to 450°F. If salmon is frozen, thaw in the fridge or in a sealed bag under cold running water. Pat salmon very dry. Cut broccoli/cauliflower into bite-size florets.
Roast the broccoli: Toss florets with 1 1/2 tbsp olive oil, salt, pepper, and a pinch of chile flakes. Roast on a sheet pan until browned and tender, about 14–18 minutes, tossing once halfway.
Make the beet-citrus salad: In a bowl whisk 1 tbsp olive oil with lemon zest/juice, Dijon, honey (if using), and garlic. Toss in sliced beets, chopped romaine, and cucumber. Season with salt/pepper. Set aside so flavors meld.
Sear the salmon: Heat a skillet over medium-high. Add a small drizzle of oil if needed. Sear salmon skin-side down (or presentation-side down if skinless) until deeply golden, about 3–4 minutes. Flip and cook 1–3 minutes more, depending on thickness, until just cooked through (aim for medium).
Serve: Plate salmon with roasted broccoli. Add the beet-citrus salad on the side. Spoon any extra dressing over the salmon if you like.

Health notes: ~650 calories per serving. Heart-healthy fats from salmon; high fiber and antioxidants from broccoli and beets. Keep sodium moderate by seasoning lightly and using citrus for brightness.

Drink pairing: Wine: Washington State Pinot Gris or Chardonnay (try Columbia Winery Chardonnay). Beer: a crisp pilsner.

Careme