Lemon Salmon with Crispy Potatoes and Broccoli

Lemon Salmon with Crispy Potatoes and Broccoli   

   A simple yet flavorful dish combining tender, flaky salmon with crispy potatoes and perfectly roasted broccoli, all brought together with a zesty lemon finish.

Servings: 4 

Prep Time: 15 minutes 

Cook Time: 30 minutes

Ingredients:

For the Salmon:

4 salmon fillets (skin-on or skinless, about 6 oz each)

2 lemons (1 sliced, 1 for juicing)

2 tbsp olive oil

3 garlic cloves, minced

1 tsp smoked paprika

1 tsp dried parsley or fresh parsley, chopped

Salt and pepper, to taste

For the Crispy Potatoes:

1 lb baby potatoes, halved or quartered

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

Salt and pepper, to taste

For the Broccoli:

1 lb broccoli florets

1 tbsp olive oil

Salt and pepper, to taste

Instructions:

Prepare the Potatoes:

Preheat your oven to 425°F (220°C).

Toss baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.

Prepare the Broccoli:

On the same or a separate baking sheet, toss broccoli florets with olive oil, salt, and pepper.

Roast the Vegetables:

Roast the potatoes and broccoli for 15 minutes.

Prepare the Salmon:

While the vegetables roast, pat salmon fillets dry and rub with olive oil, garlic, smoked paprika, parsley, salt, and pepper.

Lay lemon slices on top of each fillet.

Add Salmon to the Oven:

Push the vegetables to one side of the baking sheet(s) and place the salmon fillets on the other side.

Roast everything for another 12-15 minutes, or until the salmon is cooked through (internal temperature of 145°F/63°C).

Finish with Lemon Juice:

Remove the baking sheet(s) from the oven and squeeze fresh lemon juice over the salmon, potatoes, and broccoli before serving.

Serve:

Plate the salmon with crispy potatoes and broccoli. Garnish with extra parsley and lemon wedges if desired.

Notes & Tips

Potatoes:

Parboil potatoes for 5-7 minutes before roasting for even crispier results.

Use Yukon gold or red potatoes for the best flavor and texture.

Salmon:

Skin-on fillets help retain moisture during roasting and can be crisped up in the oven.

If using frozen salmon, thaw completely and pat dry before seasoning.

Broccoli:

For extra caramelization, roast broccoli on high heat and avoid overcrowding the pan.

Lemon Flavor:

Zest the lemon before juicing to add more citrusy brightness to the dish.

Q&A

Q: Can I use another type of fish?

A: Yes, trout, cod, or halibut are great substitutes. Adjust cooking times based on thickness.

Q: How do I know when salmon is done?

A: Salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).

Q: Can I make this dish ahead of time?

A: Yes, but it’s best served fresh. Reheat gently in the oven to maintain texture.

Q: Can I use frozen broccoli or potatoes?

A: Yes, frozen broccoli works well. For frozen potatoes, cook according to the package instructions and add seasoning.

Q: How can I make this dish dairy-free or gluten-free?

A: The recipe is naturally dairy-free and gluten-free. Just double-check spice blends and pre-made ingredients for additives.

Q: What can I serve with this dish?

A: Add a side of garlic bread, a light salad, or rice for a heartier meal.