Ingredients:

  • 4 (6-8 oz / 170-225g) salmon fillets
  • 4 tablespoons (57g) unsalted butter, divided
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (about 15g) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs (680g) Yukon Gold potatoes, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • Salt and freshly ground black pepper to taste
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss potato cubes with olive oil, Parmesan cheese, minced garlic, Italian herbs, salt, and pepper on the baking sheet. Spread in a single layer.
  2. Roast potatoes for 15 minutes.
  3. While potatoes are roasting, toss broccoli florets with olive oil, minced garlic, salt, and pepper in a bowl.
  4. Remove the baking sheet from the oven. Add the broccoli florets to the baking sheet alongside the potatoes. Toss gently to combine. Return to the oven and roast for another 10 minutes, or until potatoes are golden brown and broccoli is tender-crisp.
  5. While the potatoes and broccoli are roasting, pat the salmon fillets dry with paper towels and season with salt and pepper.
  6. In a small saucepan over medium heat, melt 2 tablespoons of butter. Add the minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant. Stir in the lemon juice and remaining 2 tablespoons of butter. Cook until the butter is melted and the sauce is emulsified. Remove from heat and stir in the chopped parsley.
  7. Heat the olive oil in a large skillet over medium-high heat. Sear the salmon fillets skin-side down (if using) for 4-5 minutes, until the skin is crispy and golden brown. Flip and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. (Internal temperature of 145°F / 63°C)
  8. Place the roasted potatoes and broccoli on plates. Top with a salmon fillet and spoon the lemon butter sauce generously over the salmon. Serve immediately.