Lemon Butter Salmon with Crispy Potatoes and Broccoli

Instructions:

Step 1: Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.

Step 2: While the potatoes roast, season salmon fillets with salt and pepper.

Step 3: In a skillet over medium heat, add 2 tablespoons olive oil. Sear salmon skin-side up for 3–4 minutes per side, or until golden and nearly cooked through. Remove and set aside.

Step 4: Add butter to the same skillet. Once melted, stir in garlic, lemon juice, and lemon zest. Simmer for 1–2 minutes. Return salmon to the skillet and spoon sauce over top.

Step 5: After 20 minutes, add broccoli florets to the baking sheet with potatoes. Drizzle with remaining olive oil, season, and toss to coat. Roast an additional 12–15 minutes, until broccoli is tender and potatoes are crisp.

Step 6: Plate salmon with a generous helping of crispy potatoes and roasted broccoli. Spoon over extra lemon butter sauce and garnish with lemon slices and parsley.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in a skillet over medium heat until warmed through. Avoid microwaving to preserve texture.