Description
A delightful weeknight dinner featuring succulent salmon in a zesty lemon butter sauce, served alongside crispy roasted potatoes and tender broccoli.
Ingredients
- 4 salmon fillets
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 2 cups small potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 2 cups broccoli florets
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the halved potatoes with olive oil, garlic powder, thyme, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden and crispy.
- While the potatoes are roasting, heat a skillet over medium heat and melt the butter. Add the lemon juice and zest, stirring to combine.
- Season the salmon fillets with salt and pepper, then place them in the skillet skin-side down. Cook for about 5-7 minutes per side or until they are cooked through and flake easily with a fork.
- In the last 5 minutes of cooking, add the broccoli florets to the baking sheet with the potatoes to roast them until tender.
- Serve the salmon topped with the lemon butter sauce alongside the roasted potatoes and broccoli.
Notes
For enhanced flavor, consider marinating the salmon in lemon juice before cooking. Pair with a fresh green salad for balance.
