Lemon Butter Salmon with Crispy Potatoes and Broccoli

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Toss the halved baby potatoes in 1 tablespoon olive oil, salt, and pepper. Spread them out on the baking sheet in a single layer. Roast in the oven for 25 minutes, flipping halfway through, until they start to turn golden brown and crispy.
Step 2: Prepare the Salmon
While the potatoes are roasting, heat 1 tablespoon olive oil in a large skillet over medium heat.
Season the salmon fillets with salt and pepper. Add the fillets to the skillet, skin-side down, and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the salmon from the skillet and set aside.
Step 3: Make the Lemon Butter Sauce
In the same skillet, melt 3 tablespoons butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the lemon zest and lemon juice, and stir to combine. Let it simmer for about 2 minutes, allowing the sauce to thicken slightly.
Step 4: Cook the Broccoli
While the lemon butter sauce is simmering, blanch the broccoli florets in a pot of boiling salted water for about 2-3 minutes until tender but still bright green. Drain well and set aside.
Step 5: Assemble the Dish
Once the potatoes are done, arrange the crispy potatoes and broccoli on the same baking sheet or serving platter. Place the salmon fillets on top and drizzle the lemon butter sauce over the salmon.
Garnish with fresh parsley for a burst of color and extra flavor.
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