This garlic herb salmon plate is one of my absolute go-to weeknight dinners, and honestly, it puts most restaurant versions to shame.
It comes together in under 45 minutes, looks restaurant-quality on the plate, and tastes even better than it looks.
The salmon gets a beautiful paprika crust that locks in moisture, while the potatoes turn golden and crispy on the outside.
Add soft-boiled eggs, creamy avocado slices, and fresh green beans, and you’ve got a complete, protein-packed meal that never disappoints.
I keep coming back to this recipe because it’s nutritious, impressive, and genuinely easy to execute.
Why You Will Love This Garlic Herb Salmon Plate
Ingredients
- 1 salmon fillet
- 300g baby potatoes
- 2 eggs
- 1 avocado
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried parsley
- 1 tsp mixed herbs
- 1 tbsp butter
Step 1: Boil the Baby Potatoes
- 300g baby potatoes
- 1 tbsp butter
- 1.5 tsp salt (divided)
- 0.5 tsp black pepper (divided)
- 0.5 tsp dried parsley
- 1.5 tbsp olive oil
I start by bringing a pot of salted water to a boil and adding the baby potatoes whole. They cook for about 15-20 minutes until just fork-tender, which keeps them from breaking apart.
While they’re cooking, I combine the remaining seasonings in a small bowl so they’re ready to toss immediately after draining.
Once cooked, I drain them well and toss them in a bowl with the butter, garlic, parsley, and a splash of olive oil.
Step 2: Soft-Boil the Eggs
- 2 eggs
- 1 tsp dried parsley (for garnish)
I like to boil the eggs at the same time as the potatoes to save time and dishes.
For perfectly soft-boiled eggs with creamy yolks, I gently place them in boiling water and set a timer for 6-7 minutes, depending on how runny you prefer the center.
I transfer them straight to an ice bath to stop the cooking, then peel gently under cool running water once they’ve cooled.
Just before serving, I slice them in half and garnish with a pinch of dried parsley.
Step 3: Season and Sear the Salmon
- 1 salmon fillet
- 1 tsp paprika
- 0.5 tsp black pepper
- 0.5 tsp salt
- 0.5 tsp mixed herbs
- 1.5 tbsp olive oil
- 1.5 tsp minced garlic
I pat the salmon fillet dry with paper towels, which is crucial for getting that crispy, golden skin.
In a small bowl, I mix the paprika, black pepper, salt, and mixed herbs together, then press this spice mixture firmly onto both sides of the salmon, especially the skin side.
I heat the olive oil in a large skillet over medium-high heat and add the minced garlic, letting it bloom for about 30 seconds until fragrant.
I place the salmon skin-side down in the hot oil and resist the urge to move it around for the first 4-5 minutes. This is how the skin gets gloriously crispy.
I flip it over and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The salmon is best enjoyed fresh, but reheats well.
Freeze: You can freeze the cooked salmon separately from the other components for up to 2 months. Potatoes and eggs don’t freeze well as part of this dish.
Reheat: Gently warm the salmon in a 350°F oven for 5-8 minutes until heated through. Reheat potatoes in a skillet with a touch of butter over medium heat.
What to Serve With This Garlic Herb Salmon Plate
- A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the garlic and herbs.
- Fresh lemon wedges on the side brighten everything up and add a burst of acidity.
- Roasted asparagus or steamed green beans work wonderfully as an additional vegetable.
- A simple green salad with olive oil and vinegar rounds out the meal perfectly.
Estimated Nutrition
- Calories: 520
- Protein: 38g
- Fat: 32g
- Carbohydrates: 28g
(Estimated per serving, without optional ingredients)
Garlic Herb Salmon Plate
Ingredients
Method
- Bring a pot of salted water to a boil and add the baby potatoes whole. Cook for 15-20 minutes until just fork-tender. Drain well and toss with butter, minced garlic, dried parsley, olive oil, salt, and black pepper. Keep warm.
- Place eggs in boiling water and cook for 6-7 minutes for creamy yolks. Transfer to an ice bath to stop cooking. Peel gently under cool running water and slice in half. Garnish with dried parsley.
- Pat salmon dry with paper towels. Mix paprika, black pepper, salt, and mixed herbs in a small bowl, then press firmly onto both sides of the salmon. Heat olive oil in a large skillet over medium-high heat, add minced garlic and let bloom for 30 seconds. Place salmon skin-side down and cook for 4-5 minutes without moving it to achieve a crispy skin. Flip and cook for another 3-4 minutes until opaque and flaking easily.
- Arrange the warm garlic herb potatoes on one side of the plate. Place the seared salmon in the center. Add the soft-boiled egg halves, sliced avocado, and fresh green beans. Drizzle any pan juices over the salmon and serve immediately.
