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Garlic Butter Salmon Plate

A delightful dish that combines fresh salmon with aromatic garlic and rich butter, delivering incredible flavors and an appealing presentation with roasted baby potatoes and cherry tomatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces salmon fillets Choose firm, vibrant colored fillets.
  • 12 pieces baby potatoes These should be roasted until golden brown.
  • 1 medium zucchini, sliced Fresh zucchini adds crunch.
  • 1 cup cherry tomatoes Sweet cherry tomatoes enhance the flavor.
  • 2 tablespoons olive oil For seasoning the salmon and roasting the veggies.
  • 2 tablespoons butter Use grass-fed for richer flavor.
  • 3 cloves garlic, minced Enhances aroma and flavor.
  • 1 teaspoon paprika For added color and mild spice.
  • 1 teaspoon garlic powder Alternative is fresh minced garlic.
  • 1 teaspoon onion powder Adds depth to the seasoning.
  • 1 teaspoon Italian seasoning A herbal boost to the flavor.
  • 1 teaspoon parsley, chopped For garnish and fresh flavor.
  • 1 tablespoon lemon juice Adds brightness to the dish.
  • to taste Salt & black pepper Season according to preference.

Method
 

Preparation
  1. Rub the salmon fillets with olive oil, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
  2. Toss baby potatoes in olive oil, salt, pepper, and minced garlic, then place them on a baking sheet.
Cooking
  1. Roast the potatoes at 400°F for 25 minutes until golden brown and fork-tender.
  2. While the potatoes roast, heat olive oil in a skillet and sauté zucchini and cherry tomatoes with minced garlic until tender.
  3. In another skillet, melt butter and sear the seasoned salmon for 4-5 minutes on each side.
  4. Add garlic, lemon juice, and parsley at the end for a burst of flavor.
Serving
  1. Plate the salmon with the roasted potatoes and sautéed veggies, drizzling with extra garlic butter sauce.

Notes

Store in an airtight container in the fridge for up to three days, or freeze for up to two months. Reheat in the oven for best results.