Garlic Butter Salmon with Rainbow Veggies

Instructions:
Step 1: Season salmon fillets with salt and pepper on both sides.
Step 2: Heat olive oil in a skillet over medium heat. Place salmon skin-side down (if using skin-on) and sear for 4-5 minutes. Flip and cook another 3-4 minutes or until cooked through.
Step 3: Add butter and minced garlic to the skillet. Spoon the melted garlic butter over the salmon and squeeze lemon juice on top. Remove from heat.
Step 4: In a separate skillet or wok, heat olive oil over medium-high heat. Add onion and sauté for 1-2 minutes.
Step 5: Add bell peppers and broccoli. Stir-fry for 4-5 minutes until veggies are tender-crisp.
Step 6: Season veggies with salt, pepper, and optional chili flakes or herbs.
Step 7: Plate the garlic butter salmon alongside the sautéed rainbow veggies and serve immediately.

Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat salmon gently in a pan over low heat or microwave in short bursts. Reheat veggies in a skillet for best texture.