Garlic Herb Salmon with Roasted Baby Potatoes and Vegetables

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. In a large bowl, toss the baby potatoes with olive oil, garlic powder, oregano, salt, and black pepper.

Step 3. Spread the potatoes on a large baking sheet and roast for 15 minutes.

Step 4. Add the zucchini slices and cherry tomatoes to the baking sheet and toss gently with the potatoes.

Step 5. In a small bowl, combine olive oil, paprika, garlic powder, onion powder, parsley, salt, black pepper, and lemon juice.

Step 6. Pat the salmon fillets dry with paper towels and brush them with the seasoning mixture.

Step 7. Push the vegetables to the sides of the baking sheet and place the salmon fillets in the center.

Step 8. Roast for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 9. While the salmon cooks, combine the melted butter, minced garlic, chopped parsley, and lemon zest in a small bowl.

Step 10. Remove the baking sheet from the oven and immediately drizzle the garlic herb butter over the salmon and vegetables.

Step 11. Let the salmon rest for 2–3 minutes.

Step 12. Transfer the salmon, potatoes, zucchini, and tomatoes to serving plates.

Step 13. Spoon any remaining garlic herb butter from the pan over the top before serving.

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 vegetables in an oven, skillet, or air fryer until hot.

Avoid microwaving the salmon for extended periods, as it can become dry.

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