Garlic Herb Salmon with Sautéed Veggie Medley

Instructions

Step 1 Pat the salmon fillets dry with paper towels and season both sides with salt, black pepper, paprika, parsley, and thyme. /n
Step 2 Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. /n
Step 3 Place the salmon fillets skin-side down in the skillet and cook for about 4–5 minutes until the bottom becomes golden and crispy. /n
Step 4 Flip the salmon, add the minced garlic, and cook for another 3–4 minutes while spooning the garlic butter over the fish. /n
Step 5 Remove the salmon from the pan and set aside to rest. /n
Step 6 In the same skillet add the remaining olive oil and butter, then add broccoli, cauliflower, carrots, zucchini, and red onion. /n
Step 7 Sauté the vegetables for about 5–6 minutes until tender but still slightly crisp. /n
Step 8 Add the shrimp if using and cook for another 2–3 minutes until pink and cooked through. /n
Step 9 Stir in lemon juice, adjust seasoning with salt and pepper, and serve the salmon alongside the sautéed veggie medley.

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 skillet over low heat or in the microwave for short intervals to avoid drying it out. The vegetables can be reheated in a pan with a small splash of olive oil to restore their texture.