Garlic Herb Salmon Plate with Roasted Potatoes, Broccoli & Fresh Salad

Instructions

Step 1 Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. /n
Step 2 In a bowl toss the halved baby potatoes with olive oil, salt, black pepper, and garlic powder, then spread them in a single layer on the baking sheet. /n
Step 3 Roast the potatoes for 25–30 minutes until golden brown and crispy, turning halfway through for even browning. /n
Step 4 Season the salmon fillets with salt, black pepper, oregano, thyme, and minced garlic, then drizzle with olive oil and lemon juice. /n
Step 5 Heat a skillet over medium heat and sear the salmon skin side down for 4–5 minutes, then flip and cook for another 3–4 minutes until cooked through and flaky. /n
Step 6 Steam the broccoli florets for 4–5 minutes until tender but still vibrant green, then toss with butter and a pinch of salt. /n
Step 7 In a bowl combine cherry tomatoes, cucumber slices, and arugula, then drizzle with olive oil, lemon juice, and a pinch of salt to create a fresh salad. /n
Step 8 Assemble the plate by serving the salmon alongside roasted potatoes, buttered broccoli, and fresh salad, then garnish with chopped parsley before serving.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the salmon and potatoes in a 350°F (175°C) oven for 8–10 minutes or until warmed through. Broccoli can be reheated briefly in the microwave. The salad is best prepared fresh but can be stored separately for up to 1 day without dressing.