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Salmão com cenouras salteadas

Salmon with Sautéed Carrots


I love salmon and this recipe for salmon with sautéed carrots is simply divine!

I think salmon is one of those fishes that I have always loved, ever since I can remember myself.

In fact, I can’t do without fish and have been used to eating it since I was a little girl. Fun fact about me: I eat a lot more fish than meat!

Salmon is a super versatile fish, you can make a huge variety of recipes and it’s very easy to invent or even cook something other than the typical salmon in the oven.

At home, baked fish is our daily bread, because we are all fans! And the truth is that it’s easy and quick to make.

However, from time to time it feels good to vary and prepare more elaborate recipes.

But you know what? Elaborate recipes don’t mean recipes full of ingredients and super complicated!

As you already know, if you’ve been around longer, I like to simplify, and as much as I love to cook, there’s nothing like simple and delicious recipes.

And this salmon with sautéed carrots is just that: the simplest dish in life, yet super delicious!

I am a proponent of healthier cooking, rich in good foods, and as little processed as possible.

This doesn’t mean that my food is 100% healthy or that there is no room to try other things.

This is all to tell you that, this recipe is wonderful, but if you see below it takes olive oil and butter.

Are these 2 ingredients healthy, on top of that, mixed together?

And I ask you, why not?

You have to understand one thing. A healthy diet is one that is mostly balanced and composed of foods that are good for us.

Consuming fats once in a while won’t hurt us, even if mixed with each other.

And in this case, I counterbalanced my meal with just vegetables and green leafs because I didn’t really need any other accompaniments.

We need to realize that the basis of our diet, what we eat on a daily and frequent basis, influences our state of health.

Committing excesses once in a while, or escaping a little from the so-called healthier way of cooking, will not be a risk to our health, as long as it is in moderation.

Obviously, the important thing is that after this meal, everything goes back to normal.

And this is the key element: moderation!

So, enjoy this meal, and enjoy it to the fullest!

Want to check other recipes that combine with this dish? Check out the Sweet Potato Chips which are an amazing side dish!


Salmão com cenouras salteadas e shiso


How do you make this Salmon with Sautéed Carrots?

For this recipe you’ll need:

  • Salmon fillets
  • Carrots
  • Micro-leafs or leafy greens of your preference
  • Lemon and lemon zest
  • Yogurt
  • Mustard
  • Salt
  • Pepper
  • Olive oil
  • Butter
  • Water
  • Honey
  • Shiso leaves to garnish, I use the ones from the Primeira Folha

This recipe is for two people. To make this salmon dish with sautéed carrots for more people, simply increase the quantities.

Actually, this is a very simple recipe because the biggest secret is to sauté the ingredients well and glaze the carrots so that they become crispy and caramelized.

It is important to mix the lemon zest with the salmon so that it is very fresh and with that citrus touch that makes all the difference.

As for the micro-leafs, just drizzle them with a bit of olive oil and a few pebbles of salt to make them richer and tastier.

Finally, you cannot miss a yogurt and mustard sauce, which will pull even more the flavors of the dish and give a fresh and nice touch to our salmon.


Salmão com cenouras salteadas e molho de iogurte


Let’s check the step-by-step?

Salmão com cenouras salteadas e shiso

Salmon with Sautéed Carrots

A light and tasty dish, both for everyday life and for a special occasion.
Prep time:5 minutes
Cook Time:20 minutes
Total time:25 minutes
Keywords: breakfast, easy, fresh, glazed carrots, microleafs, quick recipes, salmon, Salmon with Sautéed Carrots, sauteed carrots
Portions: 2 servings


For the salmon with sautéed carrots

  • 2 fillets salmon with skin
  • 3 carrots sliced into cubes
  • 2 handful micro-leafs or leafy greens of your choice
  • 2 (level) tbsp butter
  • 1 drizzle olive oil
  • Salt to taste
  • Pepper to taste
  • 1 lemons zest
  • 2 tbsp water
  • 2 tsp honey
  • Shiso leaves to garnish

For the yogurt sauce with mustard

  • ½ cup plain yogurt
  • 1 dsp mustard seed
  • ½ lemon juice
  • Pepper to taste


For the salmon with sautéed carrots

  • Start by putting the olive oil and butter in a frying pan, until the butter melts completely without burning.
  • When the butter melts, it means that the pan is already very hot.
  • Place the carrots and cook for about 5 min on each side or until they start to show cooking marks.
  • While the carrots are cooking, tilt the pan and with the help of a spoon, scoop out the sauce and drizzle it over the carrots.
  • Do this process constantly, until all parts are cooked and crispy.
  • In a bowl, mix the water with the honey, stir well, and drizzle the carrots so they caramelize.
  • Tilt the pan again and drizzle them with spoonfuls of the sauce.
  • Remove the carrots one by one and set them aside.
  • In the same pan, place the salmon, previously seasoned with salt and pepper, with the skin side down.
  • Let it cook for about 3 min or until the skin is crispy.
  • Turn the salmon over and cook for another 2 min, always drizzling with spoonfuls of the sauce, similar to what was done with the carrots.
  • Turn off the heat and set aside.

For the yogurt and mustard sauce

  • In a small bowl, put the yogurt and the mustard grain and mix well.
  • Add the lemon juice and mix well.
  • Add the pepper and stir again.
  • On a deep or high edges plate, assemble your dish.
  • Place the micro-leafs, previously seasoned with olive oil and salt, at the base of the plate.
  • On top place the salmon and carrots.
  • Sprinkle with the shiso leaves and the lemon zest.
  • Serve with the yogurt and mustard sauce.


You can use skinless salmon if you don't like the skin.
It also works with other fish, filleted. It's a matter of experimenting.
Add zucchinis if you like, it's also great.
Diced pumpkin also works very well in this dish.
If you don't have micro-leafs, you can use other greens, such as raw spinach. 
For the sauce, you can use mayonnaise if you prefer.
Add herbs if you like and also grated garlic.




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