Garlic Herb Salmon with Baby Potatoes, Broccoli, and Carrots

Instructions

Step 1. Preheat the oven to 400°F (200°C).

Step 2. Wash the baby potatoes and place them in a pot of salted water. Boil for 12–15 minutes until just tender, then drain.

Step 3. In a large bowl, toss the potatoes and carrots with olive oil, garlic powder, salt, and black pepper.

Step 4. Spread the potatoes and carrots on a baking sheet and roast for 20 minutes.

Step 5. While the vegetables roast, combine garlic, paprika, parsley, thyme, salt, black pepper, olive oil, and lemon juice in a small bowl.

Step 6. Rub the seasoning mixture evenly over the salmon fillets.

Step 7. Remove the baking sheet from the oven and add the broccoli florets.

Step 8. Push the vegetables to one side and place the salmon fillets on the baking sheet.

Step 9. Dot the salmon with butter.

Step 10. Return the baking sheet to the oven and roast for 12–15 minutes, or until the salmon flakes easily with a fork.

Step 11. Remove from the oven and allow the salmon to rest for 2 minutes.

Step 12. Transfer the salmon and vegetables to serving plates.

Step 13. Garnish with fresh parsley and serve with lemon wedges.

Storage and Reheating Tips

Store leftover salmon and vegetables in separate airtight containers in the refrigerator for up to 3 days.

Reheat the salmon gently in a 300°F (150°C) oven for 8–10 minutes or until warmed through.

Reheat the potatoes, carrots, and broccoli in the oven, air fryer, or microwave until hot.

Avoid overheating the salmon, as it can become dry.

Cooked salmon and vegetables can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.