Garlic Butter Salmon with Roasted Vegetables

There’s something special about a meal that looks gourmet but comes together with ease. This garlic butter salmon with roasted vegetables is exactly that — tender, flaky salmon brushed with buttery garlic goodness, surrounded by perfectly roasted baby potatoes, carrots, and broccoli. It’s a one-pan dinner that’s both wholesome and delicious, ready in just 30 minutes.

Garlic Butter Salmon with Roasted Vegetables

A one-pan dinner bursting with flavor — flaky garlic-butter salmon paired with tender roasted vegetables. Simple, healthy, and ready in just 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Calories: 410

Ingredients Method

Ingredients

  

• 2 salmon fillets about 6 oz each
• 2 tbsp unsalted butter melted
• 2 cloves garlic minced
• 1 tbsp fresh lemon juice
• 1 cup broccoli florets
• 1 cup baby potatoes halved
• ½ cup sliced carrots
• 1 tbsp olive oil
• Salt and freshly ground pepper to taste
• ½ tsp paprika optional
• 1 tbsp chopped parsley for garnish
• Lemon wedges for serving
• Optional Add-Ins: Add sliced zucchini or bell peppers for extra color and nutrients.

Method

 

1. Preheat the oven:
2. Preheat to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
3. Prepare the vegetables:
4. Toss the potatoes, carrots, and broccoli in olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 10 minutes.
5. Make the garlic butter sauce:
6. In a small bowl, whisk together melted butter, minced garlic, lemon juice, and paprika.
7. Add the salmon:
8. Move the vegetables slightly to make room for the salmon fillets. Place the salmon skin-side down, then brush generously with the garlic butter sauce.
9. Roast everything together:
10. Return the pan to the oven and bake for 12–15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and golden.
11. Serve and garnish:
12. Drizzle any remaining garlic butter from the pan over the top, sprinkle with fresh parsley, and serve with lemon wedges.

Nutrition per serving: 410 cal | 35g protein | 10g carbs | 25g fat