Lemon Butter Salmon with Crispy Potatoes and Broccoli – A Fresh and Flavorful Feast!

Prepare the Potatoes:

• Preheat your oven to 200°C (400°F).
• Place the halved or quartered baby potatoes on a baking sheet. Drizzle with olive oil and toss with garlic powder, rosemary, salt, and pepper until evenly coated.
• Roast the potatoes in the oven for 25-30 minutes, or until golden and crispy, flipping them halfway through cooking to ensure they crisp up evenly.

Prepare the Broccoli:

• While the potatoes are roasting, prepare the broccoli. In a bowl, toss the broccoli florets with olive oil, garlic powder, salt, and pepper.
• When the potatoes are done, remove them from the oven and add the broccoli to the same baking sheet (or use a separate one if needed). Roast the broccoli for an additional 12-15 minutes, or until the florets are tender and slightly crispy on the edges.

Prepare the Lemon Butter Sauce:

• In a small bowl, combine melted butter, lemon zest, lemon juice, minced garlic, and chopped parsley. Stir well and season with salt and pepper to taste. Set aside.

Cook the Salmon:

• While the potatoes and broccoli are roasting, heat a non-stick skillet over medium-high heat. Add a little olive oil or butter.
• Season the salmon fillets with salt and pepper on both sides. Once the skillet is hot, place the salmon fillets skin-side down (if the skin is on) and cook for about 4-5 minutes, depending on the thickness of the fillets, until the skin is crispy and the salmon is cooked about halfway through.
• Flip the fillets and cook for an additional 2-4 minutes, or until the salmon is cooked through but still tender and moist.
• Once the salmon is cooked, drizzle the lemon butter sauce over the top and let it melt into the fish.

Serve: