Instructions
Step 1 Place the baby potatoes in a pot of salted water and boil for about 12–15 minutes until tender, then drain and set aside. /n
Step 2 Season the salmon fillets with paprika, salt, black pepper, and dried parsley. /n
Step 3 Heat olive oil in a skillet over medium-high heat and place the salmon fillets skin-side down. /n
Step 4 Cook the salmon for about 4–5 minutes until the skin becomes crispy and golden. /n
Step 5 Flip the salmon and add butter and minced garlic to the pan, spooning the garlic butter over the fish as it cooks for another 3–4 minutes. /n
Step 6 In a separate pan or steamer cook the broccoli and baby carrots for about 4–5 minutes until tender but still vibrant. /n
Step 7 Lightly sauté the boiled baby potatoes in a little olive oil, seasoning with salt and pepper until lightly golden. /n
Step 8 Drizzle lemon juice over the salmon and vegetables for fresh flavor. /n
Step 9 Serve the golden seared salmon alongside the baby potatoes and the vegetable trio, garnished with chopped fresh parsley.
Storage and Reheating Tips
Store leftover salmon, potatoes, 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 keep it moist. Potatoes and vegetables can be reheated in a pan with a small drizzle of olive oil to refresh their flavor and texture.
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