Herb-Butter Salmon with Roasted Vegetables
A beautifully seared salmon fillet paired with golden roasted vegetables and a drizzle of zesty herb-butter sauce.

 Ingredients:
For the Salmon:
2 salmon fillets (6 oz each)
1 tbsp olive oil
Salt and pepper, to taste
1 tbsp butter
2 garlic cloves, minced
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
For the Vegetables:
1 cup baby potatoes, halved
1 cup zucchini, sliced
1 tbsp olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper, to taste
 Instructions:
 Roast the Vegetables:
Preheat your oven to 400°F (200°C).
Toss baby potatoes and zucchini slices with olive oil, thyme, rosemary, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
 Cook the Salmon:
Season both sides of the salmon fillets with salt and pepper.
Heat olive oil in a skillet over medium heat. Add the salmon, skin-side down, and cook for 4–5 minutes until crispy. Flip and cook for another 2–3 minutes.
Lower the heat and add butter, garlic, and parsley. Spoon the melted butter over the salmon while cooking for 1 minute. Remove from heat and squeeze lemon juice over the fillets.
 Assemble and Serve:
Arrange the roasted vegetables on a plate and top with the salmon fillet.
Drizzle with any remaining herb-butter from the skillet.
Garnish with extra parsley and serve with lemon wedges.
 Prep Time: 10 minutes
 Cook Time: 30 minutes
 Yield: 2 servings

 Pro Tips:
Crispy Skin: Ensure the skillet is hot before placing the salmon skin-side down for perfectly crispy skin.
Veggie Variations: Swap zucchini with asparagus or bell peppers for a colorful twist.
Extra Sauce: Double the butter sauce for drizzling over the vegetables.