Description
A delightful dish of seared salmon topped with a tangy lemon butter sauce, served alongside crispy baby potatoes and sautéed broccoli.
Ingredients
Scale
- 4 salmon fillets
- 2 tablespoons lemon juice
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- Olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Prep the potatoes: In a large baking dish, toss the halved baby potatoes with olive oil, salt, and pepper, then spread them out evenly.
- Roast the potatoes for about 20-25 minutes until crispy and golden.
- Sizzle the garlic: Melt butter in a skillet over medium heat, add minced garlic and cook until fragrant, about one minute.
- Stir in lemon juice, salt, and pepper.
- Cook the salmon: Season salmon fillets and add them to the skillet, cooking for about 4-5 minutes on each side.
- Sauté the broccoli in another pan with olive oil until tender, about 5-7 minutes.
- Serve the salmon topped with lemon butter sauce, alongside the crispy potatoes and sautéed broccoli, garnished with fresh parsley.
Notes
For a dairy-free option, substitute ghee for butter. Ensure the salmon is patted dry before seasoning for the best sear.
Nutrition
- Serving Size: 1 fillet with potatoes and broccoli
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 90mg