Description
A bright and flavorful sheet-pan style meal featuring tender lemon-butter salmon, crispy golden potatoes, and roasted broccoli for a complete, easy, and healthy dinner.
Ingredients
- 4 salmon fillets
- 1 lb baby potatoes, halved
- 3 cups broccoli florets
- 3 tbsp olive oil
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1 lemon (zest + juice)
- 1 tsp paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Lemon slices, for topping
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
- Toss the halved potatoes with 1½ tablespoons olive oil, salt, pepper, and paprika. Spread on the sheet pan and roast for 15 minutes.
- Meanwhile, whisk together melted butter, garlic, lemon juice, lemon zest, oregano, salt, and pepper.
- Remove the pan from the oven. Add broccoli to one side and drizzle with remaining olive oil, salt, and pepper.
- Place salmon fillets in the center of the pan. Spoon the lemon-butter mixture over the salmon.
- Top salmon with lemon slices.
- Return sheet pan to oven and roast 12–15 minutes, or until salmon is flaky and potatoes are crisp.
- Garnish with fresh parsley before serving.
Notes
- Add chili flakes for a spicy kick.
- Use asparagus instead of broccoli for a spring version.
- For extra crisp potatoes, soak them in cold water for 10 minutes before roasting.
- Switch butter for ghee for a richer flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American