Instructions
Step 1: Preheat your oven to 400°F. Toss baby potatoes with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet and roast for 20 minutes.
Step 2: After 10 minutes, add the baby carrots and broccoli florets to the same sheet, drizzle with a bit of olive oil, and season with salt and pepper. Continue roasting for the remaining 10 minutes.
Step 3: While vegetables roast, heat a skillet over medium-high heat with the remaining 1 tbsp olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.
Step 4: Place salmon fillets skin-side up in the skillet. Season both sides with paprika, dried thyme, salt, and pepper. Sear for 4-5 minutes on the first side without moving.
Step 5: Flip the salmon carefully and sear for another 3-4 minutes until cooked through and the skin is crispy. Squeeze fresh lemon over the top if desired.
Step 6: Plate the seared salmon alongside the roasted vegetables and potatoes. Serve immediately while everything is warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salmon separate from vegetables if possible to maintain texture.
To reheat, gently warm the salmon in a 300°F oven for about 10 minutes to avoid drying it out. Vegetables can be reheated in a skillet over medium heat or in the microwave.
This dish is also wonderful served cold the next day as a salad topper or enjoyed straight from the fridge as a quick lunch.
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