Ingredients
Scale
- 4 salmon fillets
- 300g baby potatoes
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- 4 tbsp olive oil (divided)
- 2 tbsp butter
- 2 garlic cloves (minced)
- Salt & pepper to taste
- Fresh parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat oven to 200C (400F). Toss baby potatoes in a bowl with 1 tablespoon of 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 remaining olive oil in a skillet over medium heat and sear salmon for 3-4 minutes per side until just cooked through. Remove from heat.
- In the same skillet, sauté broccoli and cherry tomatoes for about 3-4 minutes until broccoli is bright green and tomatoes blister.
- Melt butter in a small pan over low heat, add minced garlic, and cook until fragrant. Stir in chopped parsley.
- Serve salmon alongside roasted potatoes and veggies, drizzling garlic butter over the top. Add lemon wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 518
- Sugar: 3g
- Sodium: 78mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 70mg