Description
A delightful dish featuring rich salmon fillets, crispy potatoes, and vibrant broccoli all brought together with zesty lemon butter.
Ingredients
- 4 6 oz Salmon fillets
- 1/4 cup Unsalted butter
- 2 tablespoons Fresh lemon juice
- 2 cloves Garlic, minced
- Salt and pepper, for garnish
- Lemon slices, for garnish
- Fresh parsley, chopped
- 1.5 lbs Baby potatoes, halved
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 lb Broccoli florets
- 2 tablespoons Olive oil
- Salt and pepper to taste
- 1 teaspoon Lemon zest (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the halved baby potatoes with 3 tablespoons of olive oil, garlic powder, paprika, salt, and pepper in a large bowl.
- Spread potatoes out on a baking sheet in a single layer and roast for 20 minutes.
- Prepare the broccoli by tossing florets with 2 tablespoons of olive oil and salt and pepper in a separate bowl.
- Add the broccoli to the baking sheet after the potatoes have roasted for 20 minutes. Continue roasting for an additional 10-15 minutes or until both are crispy and golden.
- Melt the unsalted butter in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the fresh lemon juice, then add the salmon fillets to the skillet. Cook for 4-5 minutes on each side, basting with the lemon garlic butter until the salmon is cooked through and flakes easily with a fork.
- Garnish with chopped fresh parsley, lemon slices, salt, and pepper before serving alongside potatoes and broccoli.
Notes
Let the salmon sit at room temperature for about 15 minutes before cooking. Always taste as you go and adjust seasonings to your preference.
