Lemon butter salmon with crispy potatoes and broccoli is a light, flavorful dish perfect for a healthy, satisfying dinner!

For the Salmon:

– 4 salmon fillets (6 oz each)

– 2 cloves garlic (minced)

– 1 tsp lemon zest

– 3 tbsp unsalted butter (melted)

– 2 tbsp fresh lemon juice

– Salt and pepper (to taste)

– Fresh parsley or dill (optional garnish)

For the Potatoes:

– 1½ lbs baby potatoes (halved or quartered)

– 2 tbsp olive oil

– 1 tsp garlic powder

– 1 tsp paprika

– Salt and pepper (to taste)

For the Broccoli:

– 1 lb broccoli florets

– 1 tbsp olive oil

– Salt and pepper (to taste)

1. Roast Potatoes:

– Preheat oven to 425°F (220°C).

Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.

– Spread on a baking sheet and roast for 25-30 min, flipping halfway.

2. Roast Broccoli:

– Toss broccoli with olive oil, salt, and pepper.

Add to the same tray during the last 15 min of roasting.

3. Bake Salmon:

– Whisk melted butter, lemon juice, zest, and garlic.

– Place salmon on a baking sheet, brush with lemon butter, and season.

– Bake at 425°F for 12-15 min until flaky.

4. Assemble & Serve:

– Plate salmon with crispy potatoes and broccoli. Drizzle remaining lemon butter over the salmon. Garnish with parsley or dill.

Visual Cue: Cooked salmon should turn from translucent red to an opaque pink and flake easily.
Temperature Test: Use an instant-read thermometer—salmon is perfectly cooked at 125-130°F (51-54°C) for medium-rare and 135-145°F (57-63°C) for well-done.
Fork Test: Gently press down with a fork; the salmon should separate into delicate flakes.

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