Crispy salmon with sautéed radishes, peas, and carrots

Crispy salmon with sautéed radishes, peas, and carrots

As Spring makes its way to New York City, I always start craving the crisp and bright flavors of herbs and vegetables. I’ve been on a kick of eating more protein and fiber as the months start to slowly get warmer, and my crispy salmon with sautéed radishes, peas, and carrots gives a great flavor punch that also keeps you fuller longer. You can make this recipe in a matter of 30 minutes. It’s great for a weekday meal, or perfect for a small batch dinner date for two. 

What’s the best way to cook salmon in the pan?

Pan-searing is a great way to cook salmon and get a crispy skin. First, prep the salmon. Pat your salmon filets dry with paper towels. Season them with salt and pepper, or your favorite spices. Letting the salmon come to room temperature for 15-20 minutes before cooking helps it cook more evenly. 

Next, heat your pan. Use a large skillet. Cast iron works well. Heat your pan to medium-high heat. Add a tablespoon or two of oil, like canola or avocado oil. Heat the oil until it shimmers.

Now is the time to sear the salmon. Place the salmon filets, skin-side down, in the hot oil. Resist the urge to move them. Let the salmon cook undisturbed for 4-6 minutes, until the skin is golden brown and crispy.

Once the first side is cooked, flip your salmon filets and cook the rest of the fish through. Use a wide spatula to gently flip the salmon. Reduce the heat a bit to medium and cook for another 2-5 minutes, or until the salmon is cooked through. The flesh should be opaque and flake easily with a fork.

Recipe: Pan-seared salmon with sautéed radishes, peas, and carrots

  • Serves: 2 people 
  • Cooking time: 30 minutes 


  • 2 (6-ounce) skin-on salmon 
  • 2 tablespoons olive oil 
  • 1 tablespoon miso 
  • ½ tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice 
  • 4 to 6 medium fresh radishes
  • 1 medium shredded carrots 
  • ¼ cup of sliced green Castelvetrano olives
  • ½ frozen peas
  • 1 cup filtered water (236.59 ml)
  • ¼ cup sliced red onions 
  • ½ tablespoon chopped fresh parsley 
  • ¼ teaspoon sliced green onions
  • Season with salt and fresh pepper to taste 


Step 1 

Prep your Atlantic salmon by patting them dry with a paper towel and sprinkling some salt on either side. Be careful that you don’t over-salt because we’ll be adding other salty elements to our dish later.

Step 2

Heat your pan to medium-high heat and add olive oil to the pan. Then add your salmon filets skin-side down. I recommend cooking salmon to medium so that it’s still tender on the inside. Once you take the salmon off the heat it will also cook a little longer from the residual heat. In order to achieve this, you’ll want to cook the first side of the salmon for four to six minutes, depending on the thickness, and then flip the filets and cook the other side for about 2 to 3 minutes. After the salmon filets are cooked to your desired doneness, remove them from the pan and set them aside. 

Step 3

Using the same pan that you used to cook your salmon, add in your sliced red onions, carrots, and radishes. Once the vegetables have a little color on them, add your water to help loosen any salmon bits that have gotten stuck to the pan. 

Step 4

Once the water is at a simmer in the pan, add your miso and Dijon mustard to the pan and stir it into the vegetables and water to make your sauce. Once your sauce forms, crack in some fresh black pepper, sliced olives, and chopped parsley. Stir everything together and you’re ready to start assembling.

Step 5

Spoon your cooked vegetables and broth into a bowl. Add your crispy salmon on top and add a squeeze of lemon juice and green onions for garnish. Serve right away. If you have any leftovers, they will stay good for 2 to 3 days in the refrigerator. 

Did you try this recipe? Let me know what you think by adding your comment below!
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