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Garlic-Thyme Baked Salmon with Mini Veggies, Crispy Potatoes, and Aioli

40 min
2

Ingredients:

  • 1 lightly smoked Atlantic salmon portion
  • 3 garlic cloves
  • 3 thyme branches
  • 1 tbsp cold butter
  • Salt & Pepper, to taste
  • 4–5 small potatoes, boiled with skin on
  • 1 tbsp butter
  • 2 tbsp green onions, finely chopped
  • Aioli (garlic mayonnaise)

For the Sautéed Mini Veggies:

  • 2 tbsp red onion, finely diced
  • 2 tbsp red pepper, finely diced
  • 2 tbsp green pepper, finely diced
  • 2 tbsp corn kernels
  • 1/3 cup zucchini, finely diced
  • 1/3 cup yellow squash, finely diced
  • 1 tbsp olive oil
  • Juice of 1/2 lime
  • Lime zest to taste
  • 1 tbsp cilantro, finely chopped

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a pot, boil the small potatoes with the skin until tender. Remove the potatoes from the water and gently crush them with a spatula. In a skillet over medium-high heat, sear the potatoes with 1 tbsp butter and green onions until golden and crispy. Season with salt and pepper to taste. Reserve.
  3. Place the lightly smoked Atlantic salmon portion on a baking sheet. Top with cold butter, garlic cloves, and thyme branches. Bake for 10–12 minutes, or until fully cooked. Remove from the oven and reserve.
  4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add red onion, red pepper, green pepper, corn, zucchini, and yellow squash. Sauté for a few minutes until tender and slightly caramelized. Season with salt, pepper, lime juice, and lime zest. Stir in the cilantro. Reserve.
  5. On a plate, serve the crispy potatoes as the base. On a plate, serve the crispy potatoes as the base. Place the baked salmon on top and arrange the sautéed vegetables around it. Serve with aioli on the side for dipping.
  6. Savor this vibrant, flavor-packed meal!