Lemon Butter Salmon with Roasted Potatoes & Broccoli
Serves: 2
Prep time: 10 minutes
Cook time: 30 minutes
Diet: Keto, Low Carb
Ingredients:
For the Salmon:
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2 salmon fillets (about 6 oz each)
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2 tablespoons butter, melted
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1 tablespoon olive oil
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1 lemon (zested and juiced)
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2 garlic cloves, minced
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Salt and pepper to taste
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Fresh dill or parsley, chopped (optional for garnish)
For the Roasted Potatoes:
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2 medium potatoes (Yukon Gold or baby potatoes work well)
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon dried rosemary (or thyme)
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Salt and pepper to taste
For the Roasted Broccoli:
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1 head of broccoli (or 2 cups florets)
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1 tablespoon olive oil
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1/2 teaspoon garlic powder
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Salt and pepper to taste
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Optional: a squeeze of fresh lemon juice
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Potatoes:
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Wash and scrub the potatoes, then cut them into small bite-sized cubes or wedges.
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Toss the potatoes in olive oil, garlic powder, rosemary, salt, and pepper.
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Spread them out on a baking sheet in a single layer.
3. Roast the Potatoes:
Roast the potatoes in the oven for about 20-25 minutes, flipping halfway through, until they’re golden and crispy.
4. Prepare the Broccoli:
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While the potatoes roast, cut the broccoli into florets and toss them with olive oil, garlic powder, salt, and pepper.
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After the potatoes have been roasting for 15 minutes, add the broccoli to the same baking sheet (or a second one) and roast for another 15-20 minutes, until both the potatoes and broccoli are tender.
5. Prepare the Lemon Butter Sauce:
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In a small bowl, combine the melted butter, olive oil, lemon zest, lemon juice, and minced garlic. Stir to combine.
6. Cook the Salmon:
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While the veggies roast, heat a skillet over medium-high heat.
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Season the salmon fillets with salt and pepper.
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Add a bit of olive oil to the pan and sear the salmon fillets for about 3-4 minutes on each side, until golden and cooked through (or to your desired level of doneness).
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Drizzle the lemon butter sauce over the salmon fillets during the last minute of cooking, letting it melt into the fish.
7. Serve:
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Plate the salmon with the roasted potatoes and broccoli.
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Garnish with fresh dill or parsley and an extra squeeze of lemon juice for added freshness.
Q&A for Extra Clarity:
Q: Can I use frozen salmon?
A: Yes! Just make sure to thaw the salmon before cooking, and you may need to adjust the cooking time slightly if it’s thicker or frozen in the middle.
Q: What other veggies could I add to the roasted veggies?
A: You could add carrots, bell peppers, zucchini, or cauliflower. Just keep the cook time in mind since some veggies may roast faster or slower.
Q: Can I make the lemon butter sauce ahead of time?
A: Yes! You can prepare the sauce ahead of time and store it in the fridge for up to 2 days. Just heat it up a little before drizzling over the salmon.
Q: What can I serve this meal with if I want something extra?
A: This dish is great on its own, but you could add a simple green salad, some quinoa, or a small side of rice if you want to round it out.
Q: Can I make this a one-pan meal?
A: Absolutely! You can cook the salmon on the same sheet as the potatoes and broccoli. Just be sure to add the salmon towards the end so it doesn’t overcook. (It’ll only need about 12-15 minutes, depending on thickness.)
Enjoy your lemony, buttery, crispy salmon with roasted potatoes and broccoli!