Description
A simple and comforting recipe featuring roasted potatoes, flaky salmon, and tender broccoli, all drizzled with a zesty lemon butter sauce.
Ingredients
- 4 salmon fillets (6 oz each)
- 1 1/2 lb baby potatoes, halved
- 1 head broccoli, cut into florets
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large lemons (zest + juice)
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
- Optional: flaky sea salt for finishing
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment.
- Toss halved potatoes with 1 tablespoon olive oil, half the minced garlic, smoked paprika, salt, and pepper. Spread on one side of the sheet pan in a single layer and roast for 15 minutes.
- In a small saucepan, melt butter over medium heat until it smells nutty and is lightly browned (about 3–4 minutes). Remove from heat and stir in lemon zest, lemon juice, Dijon, honey, remaining garlic, and a pinch of salt.
- After the potatoes have roasted for 15 minutes, push them to one side. Place salmon fillets skin-side down on the pan and scatter broccoli florets around the fish. Drizzle the lemon butter sauce evenly over salmon and vegetables.
- Roast everything for an additional 10–12 minutes, until salmon is opaque and flakes easily with a fork and broccoli is tender-crisp.
- Sprinkle chopped parsley and flaky sea salt over the top. Serve immediately with extra lemon wedges.
Notes
For crispier potatoes, preheat and parboil if desired. Watch closely while browning butter to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American