Description
Lemon Butter Salmon served with crispy potatoes and roasted broccoli, making for a quick and delightful meal.ezstandalone.cmd.push(function { ezstandalone.showAds(147); });
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, for garnish
- 680 g baby potatoes, halved
- 45 ml olive oil
- 5 g garlic powder
- 5 g paprika
- 450 g broccoli florets
- 30 ml olive oil
- Salt and pepper, to taste
- 5 g lemon zest (optional)
Instructions
- Set oven to 220°C. Prepare a large baking sheet.
- In a large bowl, toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Arrange in a single layer on the baking sheet.
- Roast potatoes in the preheated oven for 20 minutes.
- While potatoes are roasting, toss broccoli florets with olive oil, salt, and pepper in a separate bowl.
- After 20 minutes, remove the baking sheet and add broccoli around the potatoes. Return to oven and roast for an additional 15-20 minutes until potatoes are golden and broccoli is tender.
- Meanwhile, melt butter over medium heat in a skillet. Add minced garlic and sauté for 1 minute until aromatic. Stir in lemon juice, salt, and pepper.
- Push garlic to the side of the skillet. Place salmon fillets skin-side down and cook for 4-5 minutes. Flip each fillet and continue cooking another 3-4 minutes until cooked through and flaky.
- Arrange crispy potatoes and roasted broccoli beside the salmon. Spoon lemon butter sauce over the salmon. Garnish with lemon slices and chopped parsley before serving.
Notes
For more flavor, add herbs like thyme or dill to the lemon butter sauce.
If you prefer, you can use other vegetables like asparagus instead of broccoli.
Nutrition
- Calories: 550
- Sugar: 2 g
- Protein: 35 g