Lemon Butter Salmon with Crispy Potatoes and Broccoli

 

 

 

 

 

 

 

 

 

 

 

Ingredients

4 salmon fillets (6 oz each)
1 lb baby potatoes, halved
2 cups broccoli florets
4 tbsp unsalted butter, melted
3 cloves garlic, minced
Juice and zest of 1 lemon
2 tbsp olive oil
Salt & pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Roast the Potatoes
Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20 minutes, until they’re golden and crispy on the edges.

Step 2: Add the Broccoli
After 20 minutes, add broccoli florets to the same pan. Drizzle with a little more olive oil, sprinkle with salt and pepper, and roast for another 12–15 minutes until tender and slightly charred.

Step 3: Prepare the Salmon
While the vegetables roast, season salmon fillets with salt, pepper, lemon zest, and lemon juice. In a small saucepan, melt 4 tbsp butter and stir in minced garlic. Brush the garlic butter generously over the salmon.

Step 4: Bake the Salmon
Place salmon on a separate lined baking sheet or in a baking dish. Bake for 12–15 minutes at 425°F, until the salmon is flaky and cooked through.

Step 5: Plate and Serve
Arrange crispy potatoes and broccoli alongside salmon. Drizzle any remaining garlic butter over the top and sprinkle with fresh parsley for a burst of color and freshness