Description
A beautifully baked salmon drizzled with mouthwatering lemon sauce, perfect for a weeknight dinner.
Ingredients
- 1 lb. small gold potatoes
- 2-3 cups broccoli florets
- 1-2 lbs. salmon filets
- 6-8 tablespoons butter
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- Juice of 1 lemon
- Fresh herbs (parsley or basil)
- Garlic, shallots, thyme, salt, and pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the small gold potatoes with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 25 minutes or until crispy and golden.
- While the potatoes are roasting, melt the butter in a saucepan over medium-low heat. Add minced garlic, shallots, and thyme, sautéing until fragrant.
- Pour in the chicken broth and heavy cream, letting it simmer until thickened. Remove the thyme sprigs and whisk in the lemon juice and fresh herbs.
- After 25 minutes, add the broccoli florets and salmon filets to the baking sheet with the potatoes. Brush with olive oil and season appropriately. Return to the oven for 10-15 minutes, or until the salmon is cooked through.
- Serve the salmon drizzled with the lemon sauce alongside the crispy potatoes and vibrant broccoli.
Notes
If you’re looking for alternatives, you can swap heavy cream for coconut milk for a lighter version or use asparagus instead of broccoli for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American