Garlic Butter Herb Salmon

Season the salmon fillets with salt and cracked black pepper.

In a hot skillet, melt the butter and add the minced garlic; sauté for 30 seconds until fragrant.

Add the salmon fillets skin‑side down to the skillet and sear over medium‑high heat for 4‑5 minutes until the skin is crispy.

Flip the fillets and cook an additional 3‑4 minutes, basting with the garlic‑butter sauce, until the flesh is opaque and flakes easily.

While the salmon cooks, place baby potatoes in a pot of salted water; bring to a boil and cook 10‑12 minutes until fork‑tender, then drain.

Toss the cooked potatoes with olive oil, a pinch of salt, and half of the chopped parsley; keep warm.

Steam the broccoli florets over boiling water for 2‑3 minutes until bright green and just tender; season lightly with salt.

Plate each salmon fillet alongside a serving of potatoes and broccoli.

Drizzle any remaining garlic‑butter sauce from the pan over the salmon and vegetables.

Garnish generously with the remaining fresh parsley and serve immediately.