Garlic Butter Salmon with Roasted Potatoes, Glazed Carrots & Steamed Broccoli

Serves: 4

Prep Time: 20 minutes

Cook Time: 35–40 minutes

Total Time: ~1 hour

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🧄 Ingredients

For the Garlic Butter Salmon

• 4 salmon fillets (about 6 oz each), skin-on or skinless
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• Salt and pepper, to taste
• Optional: lemon slices, for garnish

For the Roasted Potatoes

• 1½ lbs baby potatoes, halved (or quartered if large)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary or thyme
• Salt and pepper, to taste

For the Glazed Carrots

• 4 large carrots, peeled and cut into sticks or rounds
• 1 tbsp olive oil
• 1½ tbsp honey (or maple syrup)
• 1 tbsp butter
• Salt and pepper, to taste
• Optional: a pinch of cinnamon or fresh thyme

For the Steamed Broccoli

• 1 medium head of broccoli, cut into florets
• Salt, to taste
• Optional: a drizzle of olive oil or squeeze of lemon juice before serving

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🔪 Instructions

1. Start with the Potatoes (they take longest)

1. Preheat oven to 425°F (220°C).
2. Toss the halved potatoes in olive oil, garlic powder, rosemary (or thyme), salt, and pepper.
3. Spread them on a baking sheet in a single layer.
4. Roast for 30–35 minutes, flipping halfway, until golden and crispy.

2. Prepare the Carrots

1. While potatoes roast, heat olive oil in a large pan over medium heat.
2. Add carrots and sauté for 5–7 minutes, until slightly tender.
3. Add honey, butter, salt, pepper, and optional cinnamon or thyme.
4. Cook for another 5–7 minutes, stirring occasionally, until carrots are glazed and fork-tender.
5. Cover and keep warm off the heat.

3. Steam the Broccoli

1. Bring a pot of water to a boil with a steamer basket.
2. Add broccoli florets, cover, and steam for 4–5 minutes, until bright green and just tender.
3. Season with a little salt and optionally drizzle with olive oil or lemon juice. Set aside.

4. Make the Garlic Butter Salmon

1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
2. In a large skillet, melt the butter over medium heat.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Add the salmon fillets, skin-side down (if skin-on). Cook for 4–5 minutes without moving them.
5. Flip and cook another 3–4 minutes, or until salmon is opaque and flakes easily with a fork.
6. Add lemon juice and zest in the final minute, spooning the garlic butter over the fillets.
7. Sprinkle with parsley before serving.

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