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Garlic Butter Salmon with Veggie Trio & Baby Potatoes

A delightful dish featuring rich salmon enveloped in buttery garlic sauce, paired with vibrant vegetables and tender baby potatoes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces salmon fillets Look for fillets that are deep pink with moist skin.
  • 1 lb baby potatoes Fresh, firm baby potatoes should feel heavy in your hand.
  • 2 cups broccoli florets Steamed to lock in nutrients.
  • 1 cup baby carrots Steamed to retain crunch.
Garlic Butter Sauce
  • 3 tbsp butter Can substitute with olive oil for a dairy-free option.
  • 4 cloves garlic, minced Key ingredient for flavor.
  • 1 tbsp olive oil For sautéing.
  • 1 tsp paprika Adds color and flavor.
  • 1 tsp Italian seasoning Enhances the overall taste.
  • Salt & black pepper to taste Salt & black pepper Season as desired.
  • 1 tbsp fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Start by placing baby potatoes into a pot of salted, boiling water. Cook for 15–20 minutes until fork-tender.
  2. While the potatoes are cooking, steam the broccoli and carrots for about 5–7 minutes until vibrant and tender.
Garlic Butter Preparation
  1. In a skillet, melt the butter over medium heat, and stir in minced garlic, chopped parsley, paprika, and Italian seasoning. Be cautious not to burn the garlic.
Cooking
  1. Sear the salmon fillets in the garlic butter skillet for 4–5 minutes on each side until golden and flaky.
  2. Plate the salmon along with potatoes, broccoli, and carrots. Drizzle extra garlic butter over everything and serve hot.

Notes

This dish pairs well with a light salad, steamed rice, or warm bread. Store in an airtight container for up to three days in the fridge or freeze for up to three months.