Garlic Butter Salmon with Roasted Veggies & Baby Potatoes
Garlic Butter Salmon with Roasted Veggies & Baby Potatoes is a quick, wholesome dinner option that combines succulent salmon fillets with vibrant roasted vegetables. The dish bursts with flavor from aromatic garlic herb butter, while tender baby potatoes provide a satisfying base. Perfect for busy weeknights or special occasions, this meal is not only delicious but also nutritious, packed with protein and fiber to keep you feeling satisfied. In just 35 minutes, you can serve up a colorful plate that’s as pleasing to the eyes as it is to the palate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking and Searing
- Cuisine: American
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 200C (400F). Toss baby potatoes with olive oil, salt, and pepper in a mixing bowl. Spread on a baking sheet and roast for 20-25 minutes until golden brown.
- Season salmon fillets with salt and pepper. Heat olive oil in a skillet over medium heat and sear the salmon skin-side down for about 3-4 minutes per side until golden and cooked through.
- Remove salmon and sauté broccoli florets and cherry tomatoes in the same skillet for about 3-4 minutes until bright green and blistered.
- In a small pan over low heat, melt butter and cook garlic until fragrant. Stir in parsley.
- Serve salmon drizzled with garlic butter alongside roasted veggies and potatoes, garnished with lemon.
Nutrition
- Serving Size: 1 salmon fillet with vegetables and potatoes (approximately 250g)
- Calories: 385
- Sugar: 3g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg