Lemon Butter Salmon with Crispy Potatoes and Broccoli

Ingredients:

For the salmon:

4 salmon fillets (about 150 g each)

2 tbsp butter, melted

2 tbsp olive oil

2 cloves garlic, minced

1 lemon (juice and zest)

1 tsp dried oregano or thyme

Salt and pepper, to taste

For the potatoes:

500 g baby potatoes, halved

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

Salt and pepper, to taste

For the broccoli:

300 g broccoli florets

1 tbsp olive oil

1 clove garlic, minced

Salt and pepper, to taste

Instructions:

Preheat the oven:

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

Prepare the potatoes:

In a bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them on one side of the baking sheet, cut side down. Bake for 15 minutes.

Prepare the broccoli:

While the potatoes are cooking, toss the broccoli florets with olive oil, minced garlic, salt, and pepper in a bowl. Set aside.

Prepare the salmon marinade:

In a small bowl, whisk together melted butter, olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper. Brush this mixture generously over the salmon fillets.

Add the salmon and broccoli to the baking sheet:

After the potatoes have baked for 15 minutes, remove the tray from the oven.

Push the potatoes to one side of the sheet, and arrange the salmon and broccoli on the other side.

Drizzle any remaining lemon butter sauce over the salmon and broccoli.

Bake everything together:

Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the salmon is cooked through (internal temperature of 62°C/145°F) and the potatoes are crispy.

Broil (optional):

For a crispier finish, broil for 2-3 minutes at the end.

Serve:

Plate the salmon with the crispy potatoes and roasted broccoli. Garnish with lemon slices or fresh parsley if desired.

Time:

Preparation: 15 minutes | Cooking: 30 minutes | Total: 45 minutes

Servings: 4