Description
A flavorful lemon butter salmon dish paired with crispy potatoes and broccoli, perfect for weeknight meals.
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 olive oil, garlic powder, paprika, salt, and pepper in a large bowl.
- Spread the potatoes out on a baking sheet in a single layer and roast for 20 minutes.
- Toss the broccoli florets with olive oil, salt, and pepper in a separate bowl.
- After 20 minutes, add the broccoli to the baking sheet and continue roasting for an additional 10-15 minutes until both are crispy and golden.
- Melt the unsalted butter in a skillet over medium heat. Add the 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.
- Remove from heat and garnish with chopped parsley, lemon slices, salt, and pepper before serving alongside the roasted potatoes and broccoli.
Notes
Use a meat thermometer to check that salmon reaches an internal temperature of 145°F. For more flavor, add lemon zest to the butter before basting the salmon.