Salmon with Roasted Potatoes and Broccoli!
Ingredients:
For the salmon:
4 salmon fillets
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
For the sauce:
1/4 cup butter
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon garlic powder
Salt and pepper to taste
For the roasted potatoes:
1 pound baby potatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried rosemary (optional)
For the broccoli:
1 bunch broccoli, cut into florets
Salt and pepper to taste
1 tablespoon olive oil
Instructions:
1. Roast the potatoes:
Preheat your oven to 400°F (200°C).
Toss the halved baby potatoes with olive oil, salt, pepper, and rosemary (if using).
Spread them on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. Prepare the salmon:
Heat a large skillet over medium heat and add olive oil.
Season the salmon fillets with salt and pepper, then cook for 4-5 minutes on each side until crispy and fully cooked.
Once cooked, set aside and keep warm.
3. Make the sauce:
In the same skillet, melt butter over medium heat.
Add the heavy cream, Dijon mustard, lemon juice, and garlic powder. Stir and cook for 2-3 minutes until the sauce thickens.
Season with salt and pepper to taste.
4. Cook the broccoli:
While the potatoes are roasting and the salmon is cooking, steam the broccoli for 5-7 minutes until tender or blanch it in boiling water for 3-4 minutes.
Drizzle with olive oil, and season with salt and pepper.
5. Assemble the dish:
Plate the roasted potatoes, steamed broccoli, and salmon fillets.
Pour the creamy mustard sauce over the salmon and garnish with fresh parsley.
6. Serve and enjoy:
Serve hot and enjoy this balanced and flavorful meal!