ltimate Herb-Crusted Salmon with Crispy Potatoes & Garden Salad

ltimate Herb-Crusted Salmon with Crispy Potatoes & Garden Salad

Prep Time: 15 mins

Cook Time: 25 mins

Servings: 4

Calories per Serving: ~520 kcal

For the Herb-Crusted Salmon:

4 salmon fillets

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

½ tsp black pepper

½ tsp salt

Juice of ½ lemon

2 tbsp fresh parsley, chopped

For the Crispy Herbed Potatoes:

500g baby potatoes, halved

2 tbsp olive oil

1 tsp dried oregano

Salt & pepper to taste

1 tbsp fresh parsley, chopped

For the Veg & Salad:

1 cup broccoli florets (steamed)

1 cup arugula

1 cup cherry tomatoes, halved

1 small cucumber, sliced

1 tbsp olive oil

1 tsp Dijon mustard

1 tsp lemon juice

Salt & pepper to taste

Instructions:

Boil the baby potatoes until tender, then roast them at 200°C (392°F) with olive oil, oregano, salt, pepper, and parsley for 20 minutes until golden and crispy. Season the salmon fillets with garlic powder, paprika, salt, pepper, lemon juice, and parsley. Pan-sear over medium-high heat for about 4 minutes per side until golden and cooked through. Steam the broccoli briefly until bright green. For the salad, mix arugula, cherry tomatoes, and cucumber. Whisk olive oil, Dijon mustard, lemon juice, salt, and pepper, then toss with the salad. Serve everything on a plate and enjoy!

Notes & Variations:

Swap arugula for spinach if preferred.

Add feta or avocado to the salad for extra richness.

Use an air fryer for the potatoes for added crispiness.