Lemon Butter Salmon with Crispy Potatoes & Broccoli
Zesty Lemon Butter Salmon with Golden Potatoes and Charred Broccoli
Ingredients:
For the Salmon:
4 salmon fillets (skin-on or skinless)
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon paprika
Salt and pepper to taste
For the Potatoes and Broccoli:
1 pound (450g) baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 medium head broccoli, cut into florets
Directions:
Prepare the Potatoes:
Preheat your oven to 425°F (220°C). Toss the baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes.
Add the Broccoli:
After 20 minutes, add the broccoli florets to the baking sheet with the potatoes. Drizzle with a little olive oil and season with salt and pepper. Roast everything together for an additional 15 minutes, or until the potatoes are crispy and the broccoli is lightly charred.
Prepare the Salmon:
While the vegetables are roasting, prepare the salmon. In a small bowl, mix the melted butter, olive oil, garlic, lemon juice, lemon zest, paprika, salt, and pepper. Brush this mixture generously over the salmon fillets.
Cook the Salmon:
Heat a large nonstick skillet over medium-high heat. Place the salmon fillets skin-side down (if applicable) and cook for 3-4 minutes. Flip and cook for another 2-3 minutes, or until the salmon is cooked to your liking.
Assemble and Serve:
Divide the crispy potatoes and broccoli among plates. Top with a salmon fillet and drizzle any remaining lemon butter sauce over the salmon. Serve immediately with lemon wedges on the side.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 4 servings