Ingredients:
- 1 lb salmon fillet, skin on or off, cut into 4 portions
- 1 lb small potatoes, quartered
- 1 lb broccoli florets
- 4 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, toss the potatoes with 1 tbsp olive oil, salt, and pepper. Spread them in a single layer on one side of the baking sheet. On the other side of the baking sheet, toss the broccoli florets with the remaining 1 tbsp olive oil, salt, and pepper.
- Roast the vegetables: Roast the potatoes and broccoli for 20 minutes, or until the potatoes are tender and the broccoli is slightly tender-crisp.
- Prepare the salmon: While the vegetables are roasting, prepare the salmon. Season the salmon fillets with salt and pepper.
- Cook the salmon: Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. Stir in the lemon juice and remove from heat.
- Add salmon to the baking sheet: After the vegetables have roasted for 20 minutes, push them to one side of the baking sheet to make room for the salmon. Place the salmon fillets on the baking sheet, skin side down if using skin-on salmon.
- Bake the salmon: Brush the lemon butter sauce over the salmon fillets. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of the fillets.
- Garnish and serve: Remove the baking sheet from the oven and let the salmon rest for a few minutes. Garnish with chopped fresh parsley, if desired. Serve the salmon with the roasted potatoes and broccoli.
Enjoy your delicious and healthy Lemon Butter Salmon with Roasted Potatoes & Broccoli!