Seared Salmon with Deviled Egg Relish and Roasted Root Vegetables
This Seared Salmon with Deviled Egg Relish is comfort with a playful twist! Golden, perfectly crisp salmon meets a creamy, tangy deviled-egg topping for a fun, nostalgic pop of flavor, all served alongside caramelized roasted root veggies. Cozy, bright, and delightfully elegant, it’s the weeknight dinner that feels special every time!
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Servings: 2
Ingredients
- 2 ButcherBox Salmon Fillets (6 oz each, skin-on)
- 1 tbsp ButcherBox Sweet & Smoky BBQ Rub Seasoning
- 2 medium carrots
- 1 medium parsnip
- 1 small golden beet
- 2 tbsp olive oil
- Salt & pepper to taste
For Deviled Egg Relish:
- 2 large eggs
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 tbsp dill pickle relish
- 1/2 tsp smoked paprika
- Salt & pepper to taste
- Fresh chives minced (for garnish)
Instructions
Preparation:
- Peel 2 carrots, 1 parsnip, and 1 beet. Cut each into ½-inch chunks.
- In a mixing bowl, toss with 2 Tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
- Place 2 eggs in a small saucepan, cover with cold water, bring to a boil, then simmer 9 minutes. Transfer to ice water, peel, and finely chop.
- In a small bowl, combine chopped eggs with 2 Tbsp mayo, 1 tsp Dijon, 1 tsp vinegar, 1 Tbsp relish, ½ tsp paprika, and season to taste. Stir until creamy.
- Pat dry 2 salmon fillets, then rub with 1 Tbsp Sweet & Smoky BBQ Rub Seasoning.
How to Cook:
- Preheat oven to 425°F (220°C). Spread seasoned carrots, parsnip, and beet on a parchment-lined sheet pan. Roast 20–25 minutes, flipping halfway, until golden and tender.
- Heat a skillet over medium-high with a drizzle of olive oil. Place salmon skin-side down. Cook 4 minutes, then flip and cook another 2–3 minutes, until just opaque in the center.
- Divide roasted vegetables between plates. Place salmon on top. Spoon Deviled Egg Relish generously over salmon. Garnish with minced chives.
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