Name: Lemon-Butter Salmon with Crispy Potatoes & Broccoli
Ingredients: 4 salmon fillets (about 150 g each); 4 medium potatoes, cut into wedges; ~300 g broccoli florets; 2 Tbsp butter; 2 lemons (zest + juice); 2 garlic cloves, finely chopped; 1 tsp Dijon mustard; 1 tsp honey; 1 Tbsp olive oil; Salt & freshly ground black pepper; Fresh herbs like dill or parsley (optional, for garnish)

Description

This dish pairs tender salmon in a bright lemon-butter sauce with golden, crispy potatoes and crisp-tender broccoli. It’s healthy, flavorful, and feels special — perfect for a cozy family dinner.

Ingredients

Scale

4 salmon fillets (about 150 g each)
4 medium potatoes, cut into wedges
~300 g broccoli florets
2 Tbsp butter
2 lemons (zest + juice)
2 garlic cloves, finely chopped
1 tsp Dijon mustard
1 tsp honey
1 Tbsp olive oil
Salt & freshly ground black pepper

Fresh herbs like dill or parsley (optional, for garnish)

Instructions

Prep the Potatoes
- Preheat your oven to 200 °C (about 400 °F).
- Toss the potato wedges with olive oil, salt, and pepper in a bowl.
- Spread them out on a baking sheet in a single layer.
- Roast for 25–30 minutes, turning once halfway through, until crispy on the outside and soft inside.
Make the Lemon-Butter Sauce
- In a small saucepan, melt the butter over medium heat.
- Add the chopped garlic and cook briefly until it’s fragrant (be careful not to burn).
- Stir in the juice of one lemon, the lemon zest, Dijon mustard, and honey.
- Season with salt and pepper to taste, and reduce the sauce slightly until it thickens a little.
Cook the Salmon
- Season the salmon fillets with salt and pepper.
- In a skillet over medium heat, add a little oil and sear the salmon for about 3–4 minutes per side, until it’s cooked through and has a golden crust.
- Pour the lemon-butter sauce over the salmon in the pan and let it warm together for about 1 minute so the flavors meld.
Cook the Broccoli
- While the salmon cooks, blanch the broccoli: bring a pot of water to boil, add the broccoli florets, and cook for 3–4 minutes until just tender but still crisp.
- Drain and season lightly with salt.
- (Optional) For extra flavor, you could roast the broccoli in the oven instead of blanching.

Serve
- Plate the salmon fillets, spooning extra lemon-butter sauce on top.
- Serve with the crispy potatoes and broccoli on the side.
- Garnish with chopped fresh herbs like dill or parsley if you like.

Notes

Don’t overcook the salmon — 3–4 min per side usually keeps it moist.
Keep garlic heat moderate so the butter sauce doesn’t burn.
Spread the potatoes in a single layer when roasting so they crisp properly.
Blanching the broccoli preserves its bright color and nutrients.