Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 2 lemons (1 for juice, 1 for slices)
- 4 cloves garlic (minced)
- 4 medium potatoes (about 2 lbs)
- 1 lb broccoli florets
- 1/2 cup unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- Fresh parsley (optional)
Instructions
- Preheat oven to 425°F (220°C). Optionally, line a baking sheet with parchment paper.
- Prepare the potatoes: Wash and cut them into small cubes. Toss with olive oil, salt, pepper, and paprika in a large bowl.
- Roast the potatoes: Spread them on one side of the prepared baking sheet and bake for 25 minutes, stirring halfway until golden brown.
- Make lemon butter sauce: Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes. Stir in juice from one lemon; season with salt and pepper.
- Prepare salmon: Season fillets with salt and pepper. After 15 minutes of roasting the potatoes, push them aside on the baking sheet to create space for the salmon.
- Add toppings: Drizzle lemon butter sauce over salmon fillets and add lemon slices on top. Place broccoli florets on the other side of the baking sheet; drizzle with olive oil and season.
- Roast everything together: Return to oven for an additional 15-20 minutes until salmon is cooked through and broccoli is tender.
- Let rest before serving; garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 450g)
- Calories: 540
- Sugar: 2g
- Sodium: 590mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 100mg