Ingredients:
– 1 lb baby potatoes, halved
– 2 cups broccoli florets
– 4 salmon fillets
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 3 tbsp olive oil
– 4 garlic cloves, minced
– 1 tsp Dijon mustard
– 1 tbsp lemon juice
– 2 tbsp fresh parsley, chopped
– 1 tsp paprika
– Salt and black pepper to taste
Instructions:
1. Begin by preheating your oven to 400°F (200°C). This ensures a perfectly roasted flavor for your vegetables.
2. In a mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, paprika, salt, and pepper until well-coated. Spread them evenly on a baking sheet and roast for 15 minutes.
3. After 15 minutes, add the broccoli florets to the same baking sheet. Drizzle the remaining tablespoon of olive oil over them, and give them a sprinkle of salt and pepper. Continue roasting both the potatoes and broccoli for an additional 15 minutes, or until they are tender and golden.
4. While the veggies roast, season the salmon fillets generously with salt and pepper. Heat the butter in a skillet over medium heat and sear the salmon for 3-4 minutes on each side until golden brown. Once done, carefully remove the salmon from the skillet and set it aside.
5. In the same skillet, add the minced garlic and sauté for about 1 minute or until fragrant. Pour in the heavy cream, followed by the Dijon mustard, lemon juice, and chopped parsley. Stir the mixture and let it simmer for 2-3 minutes until it thickens slightly.
6. Gently return the seared salmon to the skillet, spooning the creamy sauce over the fillets. Cook for an additional 2-3 minutes to heat everything through.
7. Serve the creamy garlic salmon alongside the roasted potatoes and broccoli, drizzling extra creamy sauce over the top for added indulgence.
Nutritional Information: Approximately 520 calories per serving.
Time: Preparation time: 15 minutes | Cooking time: 30 minutes
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