Lemon Butter Salmon with Crispy Potatoes and Broccoli
Ingredients:
For the Salmon:
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 lemon, juiced and zested
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
For the Potatoes:
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
For the Broccoli:
- 1 head of broccoli, cut into florets
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
1. Prepare the Potatoes:
- Preheat oven to 425°F (220°C).
- Toss the halved baby potatoes with olive oil, paprika, garlic powder, salt, and pepper.
- Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crispy.
2. Prepare the Broccoli:
- Toss broccoli florets with olive oil, salt, and pepper.
- Add to the same baking sheet with the potatoes for the last 10 minutes of roasting.
3. Cook the Salmon:
- While the vegetables are roasting, heat a large skillet over medium-high heat. Add olive oil and butter.
- Season the salmon fillets with salt and pepper.
- Place the fillets skin-side down (if using skin-on) in the skillet. Cook for 4–5 minutes until the skin is crispy and golden.
- Flip the fillets and cook for another 2–3 minutes.
- Add the minced garlic to the skillet and sauté for 30 seconds, ensuring it doesn’t burn.
- Pour in the lemon juice and sprinkle the zest over the salmon. Tilt the skillet and spoon the buttery lemon sauce over the fillets.
4. Serve:
- Plate the salmon alongside the crispy potatoes and roasted broccoli.
- Drizzle any remaining lemon butter sauce over the salmon. Garnish with fresh parsley if desired.
Enjoy your delicious and healthy Lemon Butter Salmon with Crispy Potatoes and Broccoli!
