Description
This dish features tender salmon fillets cooked in a zesty lemon butter sauce, accompanied by crispy potatoes and vibrant broccoli. It’s a delightful combination of flavors and textures that will brighten up your dinner table.
Ingredients
Scale
- 4 salmon fillets (about 150 g each)
- 4 medium potatoes, cut into wedges
- 300 g broccoli, cut into florets
- 2 tablespoons butter
- 2 lemons (juice and zest)
- 2 garlic cloves, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs like dill or parsley for garnish
Instructions
- Preheat the oven: Start by preheating your oven to 200°C (392°F). This ensures that the potatoes will have a crispy exterior when they bake.
- Prepare the potatoes: Cut the potatoes into wedges and toss them in a bowl with a drizzle of olive oil, salt, and pepper. Make sure each wedge is well-coated but avoid using too much oil, or they won’t crisp up. Set them aside.
- Roast the potatoes: Spread the potato wedges on a baking sheet in a single layer. Bake for 25-30 minutes, turning them halfway through. They're ready when they are golden and crispy on the outside, and soft on the inside.
- Season the salmon: While the potatoes are baking, season the salmon fillets with salt and pepper. Drizzle the juice of one lemon and sprinkle one teaspoon of lemon zest over the fillets, allowing them to marinate briefly.
- Make the lemon butter sauce: In a small saucepan over medium heat, melt the butter. Add the finely chopped garlic and sauté for about 1-2 minutes until fragrant but not browned. Stir in the Dijon mustard, honey, and juice from the second lemon. Taste and adjust seasoning with salt and pepper.
- Cook the salmon: In a non-stick skillet, heat a tablespoon of oil over medium-high heat. Add the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is just cooked through and flakes easily with a fork.
- Glaze with sauce: Pour the lemon butter sauce over the cooked salmon in the skillet. Allow it to warm through for an additional minute, ensuring the flavors meld beautifully.
- Blanch the broccoli: While the salmon is finishing, bring a pot of salted water to a boil. Add the broccoli florets and blanch them for about 3-4 minutes until bright green and tender-crisp. Drain and season with salt.
- Plate and serve: On a plate, arrange the crispy potato wedges, the glazed salmon, and the bright green broccoli. Garnish with fresh herbs like dill or parsley for an added touch of freshness and color. Serve immediately for the best experience.
- Prep Time: 15 mins
- Cook Time: 25-30 mins
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Keep an eye on the salmon to avoid overcooking; it should flake easily but remain moist. A non-stick skillet is recommended for cooking the salmon without sticking.