4 salmon fillets – Fresh, high-quality salmon is key for the best flavor.
1 lb baby potatoes, halved – These roast to crispy perfection, providing a hearty base.
2 cups broccoli florets – Adds a vibrant, nutritious touch to the dish.
3 tbsp olive oil – Used for roasting the vegetables and enhancing their flavor.
Salt and black pepper to taste – Essential seasonings for the vegetables and salmon.
The Lemon Butter Sauce:
2 tbsp butter – Adds richness to the sauce and enhances the salmon’s flavor.
3 garlic cloves, minced – Provides a fragrant and savory base.
1/2 cup chicken or vegetable broth – Adds depth to the sauce.
1/2 cup heavy cream – Creates a creamy, luscious consistency.
2 tbsp fresh lemon juice – Brings brightness and acidity to balance the flavors.
1 tsp lemon zest – Adds a concentrated citrusy aroma.
1 tsp Dijon mustard – Enhances the tangy, savory profile of the sauce.
2 tbsp fresh parsley, chopped – Adds freshness and a pop of color.
Instructions
1: Roast the Vegetables
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a mixing bowl, toss the baby potatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread them in an even layer on the baking sheet.
Roast the potatoes for 15 minutes, then remove the baking sheet from the oven.
Add the broccoli florets to the baking sheet, drizzle with 1 tablespoon of olive oil, and toss gently to coat. Roast for an additional 15 minutes until both the potatoes and broccoli are golden and crispy.
2: Sear the Salmon
While the vegetables are roasting, season the salmon fillets with salt and pepper.
Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and slightly bubbling, place the salmon fillets skin-side down in the skillet.
Sear the salmon for 3-4 minutes per side until golden brown and cooked through. Remove the salmon from the skillet and set aside on a plate.
3: Prepare the Lemon Butter Sauce
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds to 1 minute, stirring constantly until fragrant.
Pour in the chicken or vegetable broth and use a wooden spoon to scrape up any browned bits from the skillet.
Stir in the heavy cream, lemon juice, lemon zest, and Dijon mustard. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
Add the fresh parsley, stirring to incorporate.
4: Combine and Serve
Return the seared salmon fillets to the skillet, spooning the lemon butter sauce over them. Cook for an additional 2 minutes to warm the salmon and allow the flavors to meld.
To serve, plate the roasted potatoes and broccoli first, then place a salmon fillet on top. Drizzle generously with the lemon butter sauce and garnish with extra parsley if desired.
Notes
Use Fresh Salmon:
Opt for high-quality, fresh salmon fillets for the best flavor and texture. If using frozen salmon, ensure it is fully thawed and patted dry before seasoning.
Cut Potatoes Evenly:
Halve or quarter the baby potatoes to ensure they roast evenly, resulting in crispy edges and a tender interior.
Preheat the Oven:
Always preheat the oven to 400°F (200°C) before starting to roast the potatoes. A hot oven is essential for achieving crispy, golden-brown potatoes and broccoli.
Don’t Overcrowd the Baking Sheet:
Spread the vegetables in a single layer on the baking sheet to prevent steaming. Overcrowding can make them soggy instead of crispy.
Prep Time:15 minutes
Cook Time:35 minutes
Category:Main Course
Method:Roasting and Searing
Cuisine:American
Nutrition
Serving Size:1 salmon fillet with vegetables and sauce
