Garlic Butter Salmon with Roasted Veggies & Baby Potatoes
Garlic Butter Salmon with Roasted Veggies & Baby Potatoes is a delightful and wholesome dish that brings together perfectly seared salmon fillets, vibrant roasted vegetables, and tender baby potatoes. This meal is not only quick to prepare—taking just 35 minutes—but also bursting with flavor from the rich garlic herb butter sauce. It’s an ideal choice for busy weeknights or special occasions, offering both nutrition and taste in every bite. The combination of omega-3-rich salmon and colorful veggies makes it a satisfying yet healthy option for you and your loved ones.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking/Sautéing
- 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
- 1 lemon wedge (for serving)
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F). In a mixing bowl, toss baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden brown.
- Season salmon fillets with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Sear salmon skin-side down for about 3–4 minutes per side until golden.
- In the same skillet, add broccoli and cherry tomatoes; sauté for about 3–4 minutes until broccoli is bright green and tomatoes blister.
- In a small pan over low heat, melt butter, add minced garlic, cooking until fragrant. Stir in parsley.
- Serve salmon with roasted potatoes and veggies on each plate, drizzling garlic butter over the top. Garnish with lemon wedge.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg