Instructions
Step 1. Wash the baby potatoes and place them in a pot of salted water, then bring to a boil and cook for about 12–15 minutes until fork tender. /n Step 2. Drain the potatoes and toss them with olive oil, salt, and black pepper, then set aside. /n Step 3. Season the salmon fillets with salt, black pepper, paprika, and garlic powder on both sides. /n Step 4. Heat olive oil in a skillet over medium-high heat until hot. /n Step 5. Place the salmon fillets skin-side down in the pan and cook for about 4–5 minutes until the skin becomes crispy. /n Step 6. Flip the salmon and cook for another 3–4 minutes until golden and cooked through. /n Step 7. Add butter to the skillet and spoon the melted butter over the salmon for extra flavor. /n Step 8. In another pan steam or sauté the broccoli and baby carrots with butter, salt, and black pepper for about 5–6 minutes until tender. /n Step 9. Sprinkle chopped fresh parsley over the salmon for freshness. /n Step 10. Serve the golden seared salmon alongside the baby potatoes and vegetables.
Storage and Reheating Tips
Store leftover salmon, potatoes, and vegetables in separate airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet over medium-low heat to keep it moist. Warm the potatoes and vegetables in a skillet or microwave until heated through.
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