Potatoes and Broccoli – A Fresh, Zesty Dinner!
Potatoes and Broccoli – A Fresh, Zesty Dinner! 
Ingredients:
For the Salmon:
4 salmon fillets (skin-on or skinless) 
3 tbsp butter 
Juice of 1 lemon 
1 tsp lemon zest
Salt and pepper to taste 
Fresh parsley (chopped, for garnish) 
For the Potatoes:
1 lb baby potatoes (halved) 
2 tbsp olive oil 
1 tsp garlic powder 
1 tsp paprika 
Salt and pepper to taste
For the Broccoli:
1 head broccoli (cut into florets)
1 tbsp olive oil
Salt and pepper to taste
Step-by-Step Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Potatoes:
Toss the halved potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread the potatoes on one side of the baking sheet in a single layer. Bake for 15 minutes.
Add the Broccoli:
Toss the broccoli florets with olive oil, salt, and pepper.
After 15 minutes, add the broccoli to the other side of the baking sheet. Roast everything together for another 20 minutes or until the potatoes are crispy and the broccoli is tender.
Cook the Salmon:
While the vegetables are roasting, season the salmon fillets with salt and pepper.
Heat a large skillet over medium-high heat and melt 1 tbsp of butter.
Place the salmon fillets skin-side down (if using skin-on) in the skillet. Cook for 4-5 minutes until the skin is crispy, then flip and cook the other side for 3-4 minutes. Remove the salmon and set aside.
Make the Lemon Butter Sauce:
In the same skillet, melt the remaining 2 tbsp of butter.
Add minced garlic and sauté for 1 minute until fragrant.
Stir in the lemon juice and zest, scraping up any bits from the skillet. Simmer for 1-2 minutes.
Combine and Serve:
Drizzle the lemon butter sauce over the cooked salmon.
Plate the salmon alongside the crispy potatoes and roasted broccoli. Garnish with fresh parsley for a pop of color and flavor.
Pro Tip: For an extra burst of flavor, sprinkle grated Parmesan cheese over the broccoli before roasting!
Labels:
Cooking