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Salmon With Garlic Butter, Veggie Trio, and Baby Potatoes

This easy recipe combines tender salmon fillets with buttery roasted vegetables and creamy baby potatoes, offering bright, zesty flavors and satisfying textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 fillets salmon fillets Opt for wild-caught salmon for best flavor and health benefits.
  • 1 lb baby potatoes Choose firm, smooth potatoes with no blemishes.
  • 2 cups broccoli florets Make sure the vegetables are vibrant and fresh.
  • 1 cup baby carrots
For the garlic butter sauce
  • 3 tbsp butter Can substitute with vegan butter for a plant-based option.
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp Italian seasoning Consider substituting with fresh herbs like dill or tarragon.
  • Salt & black pepper, to taste
  • 1 tbsp fresh parsley, chopped

Method
 

Preparation
  1. Fill a pot with salted water, bring to a boil, and add the baby potatoes. Cook until fork-tender, about 15-20 minutes.
  2. While the potatoes cook, set up a steamer basket over simmering water and steam the broccoli and baby carrots for about 5-7 minutes until bright green.
Cooking
  1. In a skillet over medium heat, melt the butter. Stir in minced garlic, fresh parsley, paprika, and Italian seasoning until fragrant.
  2. Add the salmon fillets, skin-side down, and sear each side for about 4-5 minutes until golden and flaky.
Serving
  1. Plate the salmon alongside the boiled potatoes and steamed veggies. Drizzle leftover garlic butter over the dish before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for about 3 months. For best texture, reheat gently in a skillet over low heat.