Lemon Butter Salmon with Crispy Potatoes and Broccoli
A delightful dish combining succulent salmon, crispy potatoes, and vibrant broccoli, all in a zesty lemon butter sauce.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the salmon
- 4 pieces fresh salmon fillets
- 3 tablespoons unsalted butter for the lemon butter sauce
- 2 tablespoons extra-virgin olive oil to toss potatoes
- 2 cloves garlic, finely minced adds flavor to the butter sauce
- 1 whole lemon, zest and juice for the lemon butter sauce
For the vegetables
- 1 pound baby potatoes, halved crispy base
- 2 cups broccoli florets adds color and nutrition
For seasoning
- to taste Salt
- to taste freshly ground black pepper
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the halved baby potatoes in a large bowl with extra-virgin olive oil, salt, and freshly ground black pepper. Spread them evenly on a baking sheet.
Roasting
- Roast the potatoes in the preheated oven for about 20 minutes until they start to become crispy.
- After 20 minutes, introduce the broccoli florets to the baking sheet. Gently toss with the potatoes and return to the oven to roast for an additional 10 minutes.
Cooking the Salmon
- While the vegetables are roasting, heat a skillet over medium heat. Add the unsalted butter and allow it to melt.
- Stir in finely minced garlic, lemon zest, and lemon juice. Once bubbling, add the salmon fillets skin-side down and sear for about 3-4 minutes on each side.
Serving
- Arrange the roasted potatoes and broccoli on plates, placing the cooked salmon fillet on top.
- Drizzle generously with the lemon-butter sauce and garnish with fresh chopped parsley.
Notes
To elevate the dish, consider marinating the salmon in lemon juice for 30 minutes. For a one-pan meal, sear the salmon in the same baking dish after the veggies are cooked. You can also substitute broccoli with asparagus or green beans for variety.