Description
A flavorful weeknight meal featuring moist salmon, crispy potatoes, and tender broccoli, all enhanced with bright lemon and rich butter.
Ingredients
Scale
- 4 salmon fillets
- 2 tablespoons butter
- 2 lemons (zested and juiced)
- 1 pound baby potatoes
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the baby potatoes in half and toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20 minutes.
- While the potatoes are cooking, prepare the lemon butter. In a skillet, melt the butter over medium heat. Add the lemon juice and zest, and stir to combine.
- Season the salmon fillets with salt and pepper and add them to the skillet. Cook the salmon for about 4–5 minutes on each side, or until cooked through. In the last 5 minutes of the potato roasting time, add the broccoli to the baking sheet with the potatoes and roast until tender.
- Serve the salmon with the crispy potatoes and roasted broccoli, drizzled with the lemon butter sauce. Garnish with fresh parsley if desired.
Notes
For a richer sauce, consider adding cream to the lemon butter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 3g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 0mg