Lemon Butter Salmon with Roasted Potatoes & Broccoli

🍋 Lemon Butter Salmon with Roasted Potatoes & Broccoli

🕒 Total Time: 40-45 minutes

Servings: 2–4 (adjust as needed)

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🧾 Ingredients

For the Salmon:

• 2–4 salmon fillets (6 oz each), skin-on or skinless

• Salt & black pepper, to taste

• 2 cloves garlic, minced

• 3 tbsp unsalted butter, melted

• 1 tbsp olive oil

• Juice of 1 lemon (about 2 tbsp)

• Zest of ½ lemon

• 1 tsp Dijon mustard (optional, adds depth)

• 1 tbsp fresh parsley or dill, chopped (for garnish)

• Lemon slices, for topping

For the Roasted Potatoes & Broccoli:

• 1 lb baby potatoes, halved or quartered

• 1 head of broccoli, cut into florets

• 2 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp paprika (optional)

• Salt & pepper, to taste

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🔪 Instructions

1. Preheat & Prepare Veggies:

1. Preheat oven to 400°F (200°C).

2. Toss the potatoes with 1 tbsp olive oil, salt, pepper, garlic powder, and paprika. Spread them on a large baking sheet in a single layer.

3. Roast for 15 minutes.

2. Add Broccoli:

4. While potatoes roast, toss broccoli florets with 1 tbsp olive oil, salt, and pepper.

5. After 15 minutes, remove baking sheet and add broccoli around the potatoes. Return to oven and roast for another 10 minutes.

3. Make Lemon Butter Sauce:

6. In a small bowl, whisk together: melted butter, olive oil, garlic, lemon juice, zest, and Dijon mustard.

4. Add Salmon:

7. After veggies have roasted for 25 minutes total, push them to the sides of the baking sheet and place the salmon fillets in the center.

8. Brush salmon with the lemon butter sauce generously. Place a slice of lemon on each fillet.

9. Return to oven and bake for 10–12 minutes, or until salmon flakes easily with a fork (internal temp of 125–130°F for medium).

5. Broil (Optional for Crisp Finish):

10. Switch oven to broil on high for 2–3 minutes to brown the tops slightly, watching closely to avoid burning.

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🌿 To Serve:

• Drizzle remaining lemon butter over salmon and veggies.

• Garnish with fresh parsley or dill.

• Serve hot with extra lemon wedges on the side.

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🍷 Pairing Suggestions:

• White wine: Sauvignon Blanc or Chardonnay

• Simple green salad or couscous if you want to stretch the meal

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