Golden Seared Salmon with Baby Potatoes & Veggies

Instructions

Step 1: Preheat your oven to 400°F. Cut baby potatoes in half and toss them with 1 tbsp olive oil, salt, pepper, and Italian seasoning. Spread on a baking sheet and roast for 15 minutes.

Step 2: While potatoes start cooking, pat the salmon fillet dry with paper towels. This helps achieve that beautiful golden crust.

Step 3: Season the salmon on both sides with paprika, salt, and pepper. Heat the remaining 1 tbsp olive oil and butter in a skillet over medium-high heat.

Step 4: Once the skillet is hot, place the salmon skin-side up and sear for 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes.

Step 5: Remove the salmon from the skillet and set aside. In the same skillet, add minced garlic and sauté briefly until fragrant.

Step 6: Add baby carrots and broccoli florets to the skillet with a splash of water. Cook for 5-7 minutes until tender-crisp.

Step 7: Plate the salmon with the roasted potatoes and sautéed vegetables. Serve with a lemon wedge if desired.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Salmon keeps best when stored separately from the vegetables to maintain texture.

To reheat, place salmon on a plate and warm gently in the microwave for 1-2 minutes, or reheat in a 350°F oven for about 5 minutes. The vegetables can be reheated alongside the salmon.

This Golden Seared Salmon with Baby Potatoes & Veggies also makes an excellent cold salad the next day. Simply chop the salmon and vegetables, toss with a light vinaigrette, and enjoy over greens.