Ingredients
For the Veggies:
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500g baby potatoes, halved (or regular potatoes, cubed)
1 large head of broccoli, cut into florets
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2 tbsp olive oil
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1 tsp garlic powder
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1/2 tsp smoked paprika
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Salt and black pepper to taste
For the Salmon & Sauce:
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2 salmon fillets (about 170g each), skin-on or off depending on preference
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1 tbsp olive oil
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2 tbsp unsalted butter * 3 cloves garlic, minced
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Juice of 1/2 lemon (plus wedges for serving)
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1 tbsp fresh parsley, chopped (optional)
Instructions
1. Roast the Potatoes
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Preheat your oven to 200°C (400°F).
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Place the halved potatoes on a large baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with the garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.
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Spread them out and roast for 20 minutes.
2. Add the Broccoli
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Remove the baking sheet from the oven. Push the potatoes to one side.
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Add the broccoli florets to the empty side, drizzle with the remaining 1 tablespoon of olive oil, and season lightly with salt and pepper.
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Return the pan to the oven for another 10 to 15 minutes, or until the potatoes are golden and crispy and the broccoli is tender with slightly charred edges.
3. Pan-Sear the Salmon
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While the broccoli is finishing in the oven, pat the salmon fillets completely dry with a paper towel and season generously with salt and pepper.
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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Once the oil is shimmering, add the salmon fillets (skin-side up first if they have skin). Sear undisturbed for 3 to 4 minutes until a golden crust forms.
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Flip the fillets and cook for another 2 to 4 minutes until they are cooked through to your liking. Transfer the salmon to a plate.
4. Make the Lemon Butter Sauce
Reduce the heat to medium-low. In the same skillet, melt the butter.
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Add the minced garlic and cook for about 30 seconds until fragrant, making sure it doesn’t burn.
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Remove the skillet from the heat and stir in the lemon juice and chopped parsley.
5. Serve
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Plate the crispy potatoes and roasted broccoli alongside the salmon fillets.
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Pour the warm lemon-garlic butter sauce directly over the salmon. Serve with extra lemon wedges on the side.
Prep & Storage Tips
This dish works exceptionally well for meal prep. Store the cooked components in airtight containers in the fridge for up to 3 days. When reheating, a splash of water over the salmon before microwaving helps keep the fish moist and prevents it from drying out.
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