Ingredients
Scale
- 1 salmon fillet
- 2 medium potatoes, peeled & diced
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 tbsp butter (plus extra for glazing)
- Olive oil
- 1 garlic clove, smashed
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp honey or maple syrup
- Salt & pepper to taste
- Pinch of chili flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss diced potatoes with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes until golden brown.
- In a skillet over medium heat, melt 1 tablespoon of butter. Add smashed garlic to infuse the butter. Season the salmon with paprika, salt, and pepper before placing it skin-side down in the skillet. Cook for about 4–5 minutes per side until just cooked through.
- Steam baby carrots for about 5 minutes until tender. Melt another tablespoon of butter in a small pan with honey (or maple syrup) and optionally add chili flakes. Toss the steamed carrots in the glaze.
- Steam broccoli florets for about 3–4 minutes until bright green but tender-crisp; sprinkle with salt before serving.
- Arrange the salmon alongside roasted potatoes, glazed carrots, and steamed broccoli on a plate. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Steaming, Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 70mg