Preheat Oven:
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Crispy Potatoes:
Toss the diced potatoes with olive oil, garlic powder, salt, and pepper. Spread them out on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and crispy.
Roast Broccoli:
On the same sheet, add the broccoli florets, drizzle with olive oil, and season with salt and pepper. Roast alongside the potatoes for 15-20 minutes until tender.
Cook the Salmon:
While the vegetables are roasting, heat olive oil and butter in a skillet over medium heat. Add the salmon fillets, season with salt and pepper, and cook for 3-4 minutes per side, until cooked through.
Prepare Lemon Butter Sauce:
Once the salmon is done, squeeze the lemon juice and add zest to the skillet. Stir to create a quick lemon butter sauce.
Serve:
Plate the salmon fillets with crispy potatoes and roasted broccoli. Drizzle the lemon butter sauce over the salmon and garnish with chopped parsley.
Notes
You can substitute fresh salmon with frozen, just ensure it’s fully thawed before cooking.
For extra flavor, you can add a pinch of red pepper flakes to the lemon butter sauce for a subtle kick.
Make sure to adjust the cooking time for the salmon based on its thickness.
Nutrition
Serving Size:1 salmon fillet + a portion of potatoes and broccoli
