Description
Indulge in the delightful flavors of Garlic Butter Salmon with Roasted Veggies & Baby Potatoes, a dish that’s both nourishing and visually stunning. Perfect for busy weeknights or special occasions, this recipe combines tender salmon fillets with an array of vibrant vegetables, all drizzled with a rich garlic herb butter. The result is a flavorful meal that satisfies the palate while offering essential nutrients. With its quick preparation time and impressive presentation, this dish is sure to become a favorite at your dining table.
Ingredients
Scale
- 4 salmon fillets
- 300g baby potatoes
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 1 lemon wedge (for serving)
Instructions
- Preheat your oven to 200°C (400°F). Toss baby potatoes in a mixing bowl with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden brown.
- Season salmon fillets with salt and pepper. In a skillet over medium heat, add the remaining olive oil and sear the salmon for about 3-4 minutes on each side until golden brown.
- Remove salmon from the skillet and sauté broccoli florets and cherry tomatoes for about 3-4 minutes until bright green and blistered.
- In a small pan, melt butter over low heat. Add minced garlic and cook for about one minute until fragrant, then stir in parsley.
- Serve salmon with roasted potatoes and sautéed veggies drizzled with garlic butter, garnished with a lemon wedge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg