Instructions
Step 1: Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for 15–18 minutes, or until fork-tender. Drain and set aside.
Step 2: Steam the broccoli florets and baby carrots for 5–7 minutes until tender-crisp. Drain and keep warm.
Step 3: In a large skillet, heat the olive oil over medium-high heat.
Step 4: Season the salmon fillets with paprika, garlic powder, onion powder, salt, and black pepper.
Step 5: Place the salmon skin-side down in the skillet and cook for 4–5 minutes.
Step 6: Carefully flip the salmon and cook for another 3–4 minutes, or until the fish flakes easily with a fork.
Step 7: Reduce the heat to medium. Add the butter and minced garlic to the skillet.
Step 8: Cook for 1 minute, spooning the garlic butter over the salmon as it cooks.
Step 9: Stir in the lemon juice and sprinkle with fresh parsley. Remove the salmon from the heat.
Step 10: Toss the cooked potatoes with butter, dried parsley, salt, and black pepper until evenly coated.
Step 11: Toss the broccoli and carrots with butter, salt, and black pepper.
Step 12: Arrange the salmon, baby potatoes, broccoli, and carrots on serving plates.
Step 13: Spoon any remaining garlic butter sauce from the skillet over the salmon and vegetables before serving.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Keep the salmon and vegetables separate when possible to maintain their texture.
Reheat in a covered skillet over low heat or in a 325°F (165°C) oven until warmed through.
Avoid overheating the salmon, as it can become dry.
For best flavor and texture, enjoy leftovers within 2 days.
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