Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: ~45 minutes
Servings: 2
Ingredients
For the Salmon:
- 2 salmon fillets (skin on or off)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- ½ cup heavy cream
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley or dill, chopped
For the Potatoes and Broccoli:
- 2 cups baby potatoes, halved
- 2 cups broccoli florets
- 2 tbsp olive oil
- Salt and pepper, to taste
- ½ tsp garlic powder
- ½ tsp paprika
Instructions
- Roast the Vegetables:
Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, salt, pepper, garlic powder, and paprika. Spread on a baking sheet and roast for 15 minutes. Add broccoli, toss everything together, and roast for another 15–20 minutes until crisp and golden. - Cook the Salmon:
While vegetables roast, season salmon with salt and pepper. Heat olive oil in a nonstick skillet over medium-high heat. Sear the salmon skin-side down for 4–5 minutes (if skin-on), then flip and cook an additional 3–4 minutes until fully cooked. Remove from the pan and set aside. - Make the Lemon Butter Sauce:
In the same skillet, reduce heat to medium. Melt butter and sauté minced garlic for 30 seconds. Stir in heavy cream, lemon juice, lemon zest, and Dijon mustard. Simmer for 2–3 minutes until slightly thickened. Add chopped parsley or dill and adjust salt to taste. - Assemble and Serve:
Plate the roasted potatoes and broccoli, top with the salmon fillets, and spoon the lemon butter sauce generously over the top.
