Garlic Butter Salmon with Rice Pilaf and Roasted Vegetables
Ingredients
- For the Garlic Butter Salmon
- 4 salmon fillets (5–6 oz each)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
- For the Rice Pilaf
- 1 cup long-grain rice (basmati or jasmine)
- 2 tablespoons butter or olive oil
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- Salt, to taste
- For the Roasted Vegetables
- 2 cups mixed vegetables (broccoli, carrots, zucchini, bell peppers)
- 1½ tablespoons olive oil
- Salt and black pepper, to taste
- ½ teaspoon dried thyme or Italian seasoning
Instructions
- Preheat oven to 400°F (200°C).
- Toss vegetables with olive oil, seasoning, and herbs; spread on a baking sheet.
- Roast vegetables for 20–25 minutes until tender and lightly caramelized.
- Prepare rice pilaf by sautéing onion and garlic in butter, then adding rice and broth.
- Simmer rice covered until fluffy and cooked through.
- Season salmon and cook in a skillet with olive oil until golden.
- Add butter and garlic to the pan, spooning sauce over salmon.
- Finish with lemon juice, zest, and parsley.