Description
A vibrant, restaurant-quality dinner featuring flaky salmon drizzled with lemon butter, paired with crispy roasted potatoes and tender broccoli for a truly satisfying, balanced meal.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1.5 lb baby potatoes, halved
- 3 cups broccoli florets
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss the potatoes with olive oil, half the salt, half the pepper, and paprika. Spread on a baking sheet and roast for 20 minutes.
- Remove the baking sheet from the oven, add broccoli, drizzle lightly with olive oil, and toss with remaining salt and pepper.
- Push vegetables to the sides and place salmon fillets in the center.
- In a small bowl, mix melted butter, garlic, lemon juice, lemon zest, and thyme.
- Brush lemon butter generously over the salmon.
- Return to oven and bake for 12–15 minutes, until salmon flakes easily and potatoes are crispy.
- Garnish with parsley and serve immediately.
Notes
- For extra crispiness, broil for the last 2 minutes.
- Wild-caught salmon provides the best flavor.
- Asparagus or green beans can replace broccoli.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American