Description
A delightful dish featuring succulent salmon paired with crispy potatoes and roasted broccoli, all drizzled with a zesty lemon butter sauce.
Ingredients
Scale
- 4 salmon fillets (170 g each)
- 60 g unsalted butter
- 30 ml fresh lemon juice
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Lemon slices, for garnish
- Fresh parsley, chopped
- 680 g baby potatoes, halved
- 45 ml olive oil
- 5 g garlic powder
- 5 g paprika
- 450 g broccoli florets
- 5 g lemon zest (optional)
Instructions
- Set the oven to 220°C (425°F) and prepare a baking sheet lined with parchment paper.
- Toss the halved potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Arrange the seasoned potatoes in a single layer on the prepared baking sheet.
- Roast the potatoes for about 20 minutes until they start to crisp.
- Toss the broccoli florets with olive oil, salt, and pepper in a separate bowl.
- Add the broccoli around the potatoes after 20 minutes and continue roasting for an additional 15-20 minutes.
- Melt the butter in a skillet over medium heat, then add the minced garlic and sauté for 1 minute.
- Stir in the lemon juice, seasoning, and push the garlic aside.
- Place the salmon fillets skin-side down in the skillet and sear for 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through.
- Arrange the crispy potatoes and roasted broccoli next to the salmon, spoon the lemon butter sauce over the salmon, and garnish with lemon slices and parsley before serving.
Notes
For best results, use fresh lemon juice and adjust salt to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 82mg