Description
A delightful dish featuring succulent salmon fillets, crispy potatoes, and vibrant broccoli tossed in a zesty lemon-butter sauce.
Ingredients
Scale
- 4 (6 oz) Salmon fillets, skin-on
- 1/4 cup Unsalted butter
- 2 tablespoons Fresh lemon juice
- 2 cloves Garlic, minced
- Salt and pepper, to taste
- Lemon slices, for garnish
- Fresh parsley, chopped
- 1.5 lbs Baby potatoes, halved
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 lb Broccoli florets
- 2 tablespoons Olive oil
- Salt and pepper, to taste
- 1 teaspoon Lemon zest (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the halved baby potatoes in a bowl with olive oil, garlic powder, paprika, and salt/pepper. Spread them out on a baking sheet, cut side down.
- Bake the potatoes for 20-25 minutes until golden and crispy, flipping halfway through.
- Toss the broccoli florets with olive oil, salt, and pepper. Once the potatoes have about 10 minutes left, add the broccoli to the baking sheet.
- In a heavy skillet, melt butter over medium heat and stir in minced garlic.
- Season the salmon fillets with salt and pepper; place them in the skillet and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes, drizzling with lemon juice.
- Plate the dish with crispy potatoes, tender broccoli, and salmon. Garnish with lemon slices and chopped parsley.
Notes
For a crispier texture, consider using an air fryer for the potatoes. Prep the vegetables and season the salmon earlier for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 70mg