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–+ servings
Lemon Butter Salmon with Crispy Potatoes

Lemon Butter Salmon with Crispy Potatoes for Cozy Nights

This Lemon Butter Salmon with Crispy Potatoes is a quick, flavorful dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon rich in Omega-3s
  • 4 tablespoons Unsalted butter for the buttery garlic sauce
  • 3 cloves Garlic freshly minced
  • 2 tablespoons Lemon juice freshly squeezed
For the Vegetables
  • 4 cups Potatoes cut into wedges
  • 2 cups Broccoli fresh florets
  • 2 tablespoons Olive oil for roasting
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Paprika
For Garnishing
  • 2 tablespoons Fresh parsley chopped
  • 1 slices Lemon for garnishing

Equipment

  • baking sheet
  • Small saucepan

Method
 

Directions
  1. Preheat your oven to 400°F (204°C) and prepare a baking sheet.
  2. Arrange salmon fillets on the baking sheet, skin-side down.
  3. Melt unsalted butter in a small saucepan, then add minced garlic, salt, black pepper, and paprika. Stir until fragrant.
  4. Drizzle the melted butter mixture over the salmon fillets.
  5. Cut potatoes into wedges, scatter around salmon, and drizzle with olive oil. Season with salt and pepper.
  6. Squeeze fresh lemon juice over salmon and potatoes, then lay lemon slices on top of the salmon.
  7. Roast in the oven for about 20 minutes, until salmon flakes easily and potatoes are golden brown.
  8. Add broccoli florets to the baking sheet during the last 5 minutes of roasting.
  9. Garnish with freshly chopped parsley and serve immediately.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

For best results, serve with a fresh salad. Store leftovers in an airtight container for up to 3 days.

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