Garlic Butter Salmon with Roasted Potatoes,

By Muhammad Faizan

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

A balanced, flavor-packed dish featuring tender salmon, crispy roasted potatoes, sweet glazed carrots, and fresh steamed broccoli.

 Ingredients

For the Salmon

  • 1 salmon fillet

  • 1 tbsp butter

  • 1 tbsp olive oil

  • 2 garlic cloves, minced

  • ½ tsp lemon zest

  • 1 tbsp lemon juice

  • Salt & black pepper, to taste

  • ½ tsp paprika (optional)

  • Fresh parsley for garnish

For the Roasted Potatoes

  • 2 cups baby potatoes, halved

  • 1 tbsp olive oil

  • ½ tsp garlic powder

  • Salt & pepper, to taste

For the Glazed Carrots

  • 1 cup baby carrots

  • 1 tbsp butter

  • 1 tbsp honey or maple syrup

  • Salt & pepper

For the Steamed Broccoli

  • 1 cup broccoli florets

  • Salt to taste

  • Optional: squeeze of lemon

 Instructions

1. Roast the Potatoes

  1. Preheat oven to 400°F (200°C).

  2. Toss potatoes with olive oil, garlic powder, salt, and pepper.

  3. Spread on a baking sheet and roast for 25–30 minutes, turning halfway.

2. Prepare & Cook the Salmon

  1. Season salmon with salt, pepper, paprika, and lemon zest.

  2. Heat olive oil in a pan over medium heat.

  3. Add salmon, skin-side down (if applicable), and cook for 3–4 minutes.

  4. Flip the salmon; add butter and minced garlic.

  5. Spoon the melted garlic butter over the fish while cooking another 3–4 minutes, until cooked through.

  6. Finish with a squeeze of lemon.

3. Make the Glazed Carrots

  1. In a small pan, melt butter.

  2. Add carrots and cook for 5–7 minutes, until tender.

  3. Stir in honey/maple syrup, salt, and pepper.

  4. Cook for another 1–2 minutes until glossy.

4. Steam the Broccoli

  1. Steam broccoli for 4–5 minutes, until bright green and crisp-tender.

  2. Season lightly with salt and a little lemon, if desired.

5. Assemble the Plate

Serve the salmon alongside roasted potatoes, glazed carrots, and steamed broccoli. Spoon remaining garlic butter from the pan over the salmon.

Servings

  • Recipe serves 1 person (easily scalable).

 Nutritional Information (Approx. per serving)

(May vary depending on ingredients used)

  • Calories: ~620

  • Protein: 38g

  • Carbohydrates: 48g

  • Fat: 29g

  • Fiber: 7g

  • Omega-3s: High

  • Vitamins: Rich in A, C, K, and B vitamins

 Benefits

  • High in Omega-3 fatty acids (heart-healthy)

  • Balanced macros: protein, carbs, and healthy fats

  • Vegetable-rich: supports immunity and digestion

  • Gluten-free & nutrient-dense

  • Great for weight management due to satiety from salmon and fiber

 Notes & Tips

  • Don’t overcook salmon — remove when slightly pink inside.

  • Add smoked paprika or chili flakes for extra flavor.

  • Swap potatoes for sweet potatoes for lower GI.

  • For crispier potatoes, soak them in cold water for 15 minutes before roasting.

  • Broccoli can be roasted instead of steamed for deeper flavor.

Q & A

Q: Can I bake the salmon instead?

Yes—bake at 400°F (200°C) for 12–15 minutes.

Q: Can I use frozen salmon?

Absolutely! Just thaw completely and pat dry before cooking.

Q: What other veggies pair well with this dish?

Green beans, asparagus, zucchini, and Brussels sprouts work great.

Q: How can I make the recipe dairy-free?

Use vegan butter or replace butter with olive oil.

Q: Is this recipe good for meal prep?

Yes—just store everything in separate containers to keep textures fresh

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