Garlic Butter Salmon with Roasted Veggies & Baby Potatoes
Garlic Butter Salmon with Roasted Veggies & Baby Potatoes is a delightful and nutritious dish that combines succulent salmon fillets with vibrant roasted vegetables and tender baby potatoes, all drizzled in a rich garlic butter sauce. This recipe is not only quick to prepare—taking just 35 minutes—but also perfect for both busy weeknights and special occasions. The colorful medley of broccoli and cherry tomatoes adds freshness, while the buttery garlic sauce elevates the flavors, making it an impressive meal for family and friends. Enjoy this wholesome dish that checks all the boxes for flavor, health, and simplicity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking and 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
- Fresh parsley, chopped
- Salt & pepper to taste
- 1 lemon wedge (for serving)
Instructions
- Preheat your oven to 200°C (400°F). Toss baby potatoes with 1 tbsp olive oil, salt, and pepper in a mixing bowl. Spread on a baking sheet and roast for 20-25 minutes until golden.
- Season salmon fillets with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Sear salmon for 3-4 minutes per side until golden brown.
- In the same skillet, sauté broccoli florets and cherry tomatoes for about 3-4 minutes until bright green and blistered.
- In a small pan over low heat, melt butter and add minced garlic; cook until fragrant. Stir in chopped parsley.
- Plate the salmon with roasted potatoes and sautéed veggies, drizzling garlic butter over the top. Serve with a lemon wedge.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg