Ingredients
- 4 salmon fillets (skin on or off)
- 1.5 lbs baby potatoes, halved or quartered
- 2 cups broccoli florets
- 3 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh herbs (parsley, dill, or thyme), chopped
- Salt and pepper to taste
- Optional: pinch of red pepper flakes
Instructions
- Preheat the oven to 200 °C (400 °F).
- In a large bowl, toss potatoes with 1 tablespoon olive oil, 1 clove minced garlic, salt, and pepper. Spread on one side of a baking sheet and roast for 15 minutes.
- Season salmon with salt, pepper, and a drizzle of lemon juice. Set aside.
- After 15 minutes, push potatoes to one side of the sheet. Add broccoli florets tossed in 1 tablespoon olive oil, salt, and pepper. Place salmon fillets on the sheet as well.
- In a small saucepan or microwave-safe bowl, melt butter. Stir in lemon zest, lemon juice, chopped herbs, remaining garlic, and red pepper flakes if using.
- Drizzle lemon butter over salmon, potatoes, and broccoli.
- Return pan to oven and bake for 12–15 more minutes, or until salmon is flaky, potatoes are crispy, and broccoli edges are slightly charred.
- Optional: Broil for 1–2 minutes for extra crispiness.
- Garnish with more herbs and a squeeze of lemon before serving.
Notes
- Parboil potatoes for 5 minutes before roasting for extra crispiness.
- Use fresh lemon juice for best flavor in the sauce.
- Swap broccoli with asparagus or green beans based on season.
- Avoid freezing cooked salmon and broccoli—texture changes unfavorably.
- Double the lemon butter to drizzle over rice or grains if serving with sides.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
