Lemon Butter Salmon with Crispy Potatoes and Broccoli
A delightful dish featuring tender salmon paired with a rich lemon butter sauce, crispy potatoes, and fresh broccoli.
Ingredients
Main Protein
- 4 fillets salmon fillets Remove skin and bones for best results.
Starch
- 4 medium potatoes, diced Use Yukon Gold for a creamy texture.
Aromatics & Vegetables
- 2 cups broccoli florets Cut into bite-sized pieces.
Liquids/Dairy
- 2 tablespoons butter Use unsalted to control salt levels.
- 2 tablespoons olive oil Helps in cooking and adds healthy fats.
Seasonings
- to taste salt Enhances the dish without overpowering.
- to taste pepper Season both the salmon and potatoes.
Optional Finishing Ingredients
- 1 lemon, for garnish Slice for presentation and added flavor.
- to taste fresh parsley Adds color and freshness as a garnish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Toss the diced potatoes with olive oil, salt, and pepper in a large bowl.
- Spread the potatoes evenly on a baking sheet in a single layer.
Cooking
- Roast the potatoes for about 20 minutes until golden brown and crispy, turning halfway.
- Melt butter in a pan over medium heat and season the salmon fillets with salt and pepper.
- Cook the salmon skin-side down for about 3-4 minutes until golden brown.
- Squeeze lemon juice over the salmon. Once potatoes are done, add broccoli to the baking sheet and place salmon on top.
- Roast for another 10-12 minutes until salmon is cooked through and flakes easily.
Serving
- Remove from oven and garnish with lemon slices and parsley.
- Serve immediately while hot.
Notes
For added flavor, toss the broccoli with minced garlic before roasting. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.