Lemon Butter Salmon with Roasted Potatoes & Broccoli

Lemon Butter Salmon with Roasted Potatoes & Broccoli

constituents

• 4 salmon fillets( skinless or skin- on)
• 1 lb baby potatoes( halved)
• 2 mugs broccoli florets
• 2 soupspoons olive oil painting
• 1 tablespoon garlic greasepaint
• swab and black pepper to taste For the bomb adulation sauce
• 3 soupspoons adulation
• 2 garlic cloves( diced)
• 1/2 mug funk broth
• 1/4 mug heavy cream
• 2 soupspoons fresh bomb juice
• 1 teaspoon fresh parsley( diced) Directions

1. Preheat your roaster to 400 °F( 200 °C).
2. Toss the baby potatoes with 1 teaspoon olive oil painting
   , garlic greasepaint, swab, and pepper.
   Spread them on a baking distance and repast for 10 twinkles.
3. Add the broccoli to the baking distance,
   mizzle with the remaining olive oil painting, and repast alongside the potatoes for another 15 twinkles, until golden and tender.
4. While the vegetables repast, season the salmon with swab and pepper
   . toast a skillet over medium-high heat and sear the salmon for 3- 4 twinkles on each side until golden brown. Remove and set away.
5. In the same skillet, melt the adulation and sauté the diced garlic for 1 nanosecond
   . Add the funk broth, heavy cream, and bomb juice, stirring well. poach for 3- 4 twinkles until the sauce thickens slightly.
6. Return the salmon to the skillet and ladle the sauce over the fillets.
   Cook for an fresh 2 twinkles.
7. Serve the salmon with the roasted potatoes and broccoli, spraying redundant bomb adulation sauce on top. Garnish with fresh parsley.