Lemon Butter Salmon with Crispy Potatoes and Broccoli

 

 

 

 

 

 

Ingredients

For the salmon and vegetables:

4 salmon fillets (6 oz each)
1 lb baby potatoes, halved
2 cups broccoli florets
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
For the lemon butter sauce:

1/4 cup unsalted butter, melted
2 tbsp fresh lemon juice (about half a lemon)
1 tsp lemon zest
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
Salt and pepper, to taste

Directions

Preheat the oven: Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Prepare the potatoes: In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, onion powder, salt, and pepper. Spread them in an even layer on the prepared baking sheet. Roast for 20 minutes until they begin to turn golden and crispy.
Add the broccoli: After 20 minutes, add the broccoli florets to the baking sheet, drizzle with the remaining tablespoon of olive oil, and season with salt and pepper. Roast for an additional 10 minutes.
Prepare the lemon butter sauce: While the vegetables are roasting, whisk together the melted butter, lemon juice, lemon zest, minced garlic, and chopped parsley. Season with salt and pepper to taste.
Add the salmon: Remove the baking sheet from the oven, and push the potatoes and broccoli to the edges. Place the salmon fillets in the center of the baking sheet, and brush each fillet generously with the lemon butter sauce. Pour any remaining sauce over the vegetables.
Finish roasting: Return the sheet pan to the oven and roast for 10-12 more minutes, or until the salmon flakes easily with a fork and the potatoes are crispy on the outside.
Serve: Remove from the oven and garnish with extra parsley and lemon wedges if desired. Serve the salmon with the crispy potatoes and broccoli on the side, drizzling any remaining lemon butter sauce over the top