Description
A delicious and well-balanced meal featuring crispy pan-seared salmon, tender herb-roasted potatoes, and a medley of roasted broccoli and cherry tomatoes. Perfect for a wholesome weeknight dinner or a light yet satisfying weekend meal.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 lb (450g) baby potatoes, halved
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 2 tbsp olive oil (divided)
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the halved potatoes with 1 tbsp olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Add broccoli florets and cherry tomatoes to the pan, drizzle with a little more olive oil, and roast for another 15 minutes, or until vegetables are tender and golden.
- While the vegetables roast, heat a large skillet over medium-high heat. Pat the salmon fillets dry and season with salt and pepper.
- Add 1 tbsp olive oil and 1 tbsp butter to the skillet. Place the salmon fillets skin-side down and sear for 4–5 minutes until crisp. Flip and cook for another 2–3 minutes until opaque and cooked through.
- In a small bowl, mix minced garlic and parsley. Spoon this mixture over the cooked salmon before serving.
- Serve the salmon alongside the herb potatoes and roasted vegetables with lemon wedges on the side.
Notes
- For extra flavor, drizzle the finished dish with a squeeze of fresh lemon juice or a touch of balsamic glaze.
- Use skin-on salmon for a crispier texture.
- Substitute broccoli with asparagus or green beans if desired.
- Can be made dairy-free by omitting the butter or replacing it with olive oil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pan-Seared & Roasted
- Cuisine: Mediterranean