Description
A delightful culinary experience featuring flaky salmon in a luscious lemon butter sauce, paired with crispy roasted potatoes and tender broccoli.
Ingredients
Scale
- 4 (6 oz) Salmon fillets
- 1/4 cup Unsalted butter
- 2 tablespoons Fresh lemon juice
- 2 cloves Garlic, minced
- Salt and pepper, to taste
- 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, to taste
- 1 teaspoon Lemon zest (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the potatoes: On a baking sheet, toss halved baby potatoes with olive oil, garlic powder, paprika, and salt. Scatter in an even layer.
- Roast the potatoes for about 20 minutes until they start to soften and edges are golden brown.
- Prep the broccoli: Toss broccoli florets with olive oil, salt, and pepper in a bowl.
- Add the broccoli to the baking sheet with the potatoes and roast for an additional 15-20 minutes.
- Meanwhile, in a non-stick skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Stir in lemon juice and zest (if using).
- Season the salmon fillets with salt and pepper. In the same skillet, add the salmon skin-side down and sear for 4-5 minutes.
- Flip the salmon and pour lemon butter sauce over each fillet. Cook for another 4-5 minutes until cooked through.
- Serve: Plate salmon with crispy potatoes and broccoli. Drizzle remaining lemon butter sauce over everything, garnishing with parsley and lemon slices.
Notes
Use fresh ingredients for the best flavor. You can swap broccoli for asparagus or green beans if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 550mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 80mg