Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 tsp dried oregano (or Italian seasoning)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
- Lemon wedges, for serving
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare potatoes & broccoli: In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, half the minced garlic, salt, pepper, and half the lemon zest. Spread them on one side of the baking sheet. Roast for 15 minutes.
- Add broccoli: After 15 minutes, toss the broccoli florets with the remaining olive oil, a pinch of salt and pepper. Add them to the baking sheet with the potatoes and continue roasting for another 10 minutes.
- Prepare salmon: Meanwhile, in a small bowl, mix the melted butter, remaining garlic, lemon juice, remaining zest, oregano, salt, and pepper.
- Add salmon to pan: Push the potatoes and broccoli to the sides and place the salmon fillets in the center. Spoon the lemon butter mixture over the salmon fillets evenly.
- Roast salmon: Return the pan to the oven and roast for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnish & serve: Garnish with chopped parsley and serve with extra lemon wedges. Enjoy!
If you’d like, I can help write a short description or tips for this recipe too — just say yes!