Life-Changing Lemon Butter Salmon with Crispy Potatoes and Broccoli

 

 

 

 

 

 

 

 

 

Ingredients:

For the Salmon:
– 4 salmon fillets, 6 ounces each
– 2 tablespoons olive oil
– Salt and black pepper, to taste

For the Lemon Butter Sauce:
– 3 tablespoons unsalted butter
– 2 garlic cloves, minced
– ½ cup heavy cream
– ¼ cup chicken or vegetable broth
– 1 tablespoon lemon juice
– 1 teaspoon lemon zest
– 1 tablespoon fresh parsley, chopped

For the Sides:
– 1 pound baby potatoes, halved
– 2 cups broccoli florets
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– Salt and pepper, to taste

 

Instructions:

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.

For the potatoes, toss the halved baby potatoes in olive oil, garlic powder, salt, and pepper. Spread them out on one side of the baking sheet and roast them for 15 minutes.

While the potatoes are roasting, prepare the broccoli. Toss the broccoli florets with olive oil, salt, and pepper. After the potatoes have roasted for 15 minutes, add the broccoli to the other side of the baking sheet and roast everything for an additional 15 minutes.

While the vegetables roast, season the salmon fillets with salt and black pepper. Heat olive oil in a skillet over medium heat. Place the salmon fillets in the skillet and sear them for about 3 to 4 minutes per side, or until golden brown and cooked through. Once done, remove the fillets from the skillet and set them aside.

In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, chicken or vegetable broth, lemon juice, and lemon zest. Allow the sauce to simmer for 3 to 4 minutes, stirring occasionally, until it thickens slightly. Stir in the fresh chopped parsley.

Return the salmon fillets to the skillet, spoon the sauce over them, and let them simmer for an additional 2 minutes.

To serve, plate the salmon with the roasted potatoes and broccoli, then drizzle generously with the lemon butter sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories: Approximately 480 per serving