Lemon Butter Salmon with Crispy Potatoes and Broccoli

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with 1 tbsp olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes.

Add the Broccoli: Toss the broccoli with 1 tbsp olive oil and a pinch of salt. Add it to the baking sheet with the potatoes and roast for another 10-15 minutes until tender and slightly crispy.

Cook the Salmon: While the veggies roast, heat a large skillet over medium heat. Add 1 tbsp butter and sear the salmon fillets skin-side down for 3-4 minutes until crispy. Flip and cook for another 3 minutes.

Make the Lemon Butter Sauce: Reduce the heat to low and add the remaining butter, minced garlic, lemon juice, lemon zest, and red pepper flakes. Let it melt and simmer for 1-2 minutes, then spoon the sauce over the salmon.

Serve: Plate the salmon alongside the crispy potatoes and roasted broccoli. Drizzle with any remaining lemon butter sauce and garnish with fresh parsley.

Serving and Storage Tips