Lemon Butter Salmon with Crispy Potatoes and Broccoli

 

Ingredients:

For the Salmon:

2 salmon fillets

2 tbsp unsalted butter (or olive oil)

1 clove garlic, minced

Juice of 1 lemon

1 tsp lemon zest

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika (optional)

1 tbsp fresh parsley, chopped

For the Crispy Potatoes:

2 cups baby potatoes, halved

1 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika

For the Roasted Broccoli:

2 cups broccoli florets

1 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp red pepper flakes (optional)

Instructions:

1. Roast the Potatoes:

1. Preheat the oven to 425°F (220°C).

2. Toss the halved potatoes with olive oil, salt, black pepper, garlic powder, and smoked paprika.

3. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.

2. Roast the Broccoli:

1. Toss the broccoli florets with olive oil, salt, black pepper, and red pepper flakes.

2. Add them to the baking sheet with the potatoes during the last 10-12 minutes of roasting.

3. Cook the Salmon:

1. While the veggies roast, heat butter (or olive oil) in a large skillet over medium heat.

2. Season the salmon fillets with salt, pepper, and paprika.

3. Sear the salmon, skin-side down, for 4-5 minutes until crispy.

4. Flip and cook for another 2-3 minutes.

5. Add garlic, lemon juice, and zest to the pan, spooning the butter over the salmon as it finishes cooking.

6. Remove from heat and sprinkle with fresh parsley.

4. Serve and Enjoy!

Plate the salmon alongside crispy potatoes and roasted broccoli, drizzling any remaining lemon butter sauce over the top.

Would you like any modifications? Maybe a dipping sauce or extra seasonings?