Salmon with Caramelized Onions and Carrots
Experience the perfect balance of savory and sweet with this delightful recipe for Salmon with Caramelized Onions and Carrots. Featuring tender, pan-seared salmon fillets with irresistibly crispy skin, this dish is elevated by a medley of golden caramelized onions, honey-kissed carrots, and a subtle hint of fresh thyme. The fresh lemon juice adds a bright finish, tying together the rich, earthy flavors. Quick and easy to prepare in under 45 minutes, this elegant meal is perfect for weeknight dinners or a special occasion. Serve with your favorite side dish, and enjoy a healthy, flavorful entrée packed with omega-3s and wholesome vegetables.
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on)
- 2 large yellow onion
- 3 medium carrots
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon honey
- 2 garlic cloves
- 1 teaspoon fresh thyme leaves (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lemon
Instructions
Peel and thinly slice the yellow onions.
Peel and slice the carrots into thin rounds, about 1/4-inch thick.
Mince the garlic cloves.
Pat the salmon fillets dry with paper towels and season each side with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced onions to the skillet. Cook for 10-12 minutes, stirring occasionally, until they are soft and caramelized to a light golden brown. Lower the heat as needed to avoid burning.
Add the carrot slices and minced garlic to the skillet with the onions. Stir well to combine and cook for another 8 minutes, until the carrots are tender. Stir in the honey and thyme (if using) for a touch of sweetness and freshness. Transfer to a bowl and cover to keep warm.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
Place the salmon fillets in the skillet skin-side down. Cook undisturbed for 4-5 minutes, or until the skin is crisp and the salmon is cooked about halfway up the sides.
Carefully flip the salmon and cook for another 2-3 minutes, or until the desired doneness is reached. Squeeze fresh lemon juice over the salmon just before removing from the skillet.
Divide the caramelized onion and carrot mixture among the plates and top each serving with a salmon fillet.
Garnish with additional thyme leaves or lemon wedges, if desired, and serve immediately.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 7.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 905 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
