Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, cut into 1-inch cubes
  • 2 tablespoons olive oil (30ml)
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 large head of broccoli, cut into florets
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon lemon juice (15ml)
  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon olive oil (15ml)
  • 4 tablespoons unsalted butter (57g), divided
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) optional
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

Instructions:

  1. Preheat oven to 400°F (200°C). Toss potatoes with olive oil, Parmesan, garlic powder, oregano, salt, and pepper on a baking sheet. Arrange in a single layer.
  2. Roast potatoes for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
  3. While the potatoes are roasting, steam the broccoli florets in a saucepan with a little water until bright green and tender-crisp (about 5-7 minutes). Drain well.
  4. Heat olive oil in the same saucepan over medium heat. Add garlic and sauté for about 30 seconds, until fragrant. Add steamed broccoli, salt, and pepper. Sauté for 2-3 minutes, tossing to coat. Stir in lemon juice and set aside.
  5. Season salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
  6. If using skin-on salmon, place fillets skin-side down in the hot skillet and sear for 5-6 minutes, or until the skin is crispy. Flip and cook for another 2-3 minutes, or until the salmon is cooked through. If using skinless salmon, cook for 4-5 minutes per side. Check for flakiness.
  7. Remove salmon from the skillet and set aside. Add 2 tablespoons butter to the skillet and melt over medium heat. Add garlic and sauté for about 30 seconds, until fragrant.
  8. Deglaze the pan with white wine (if using), scraping up any browned bits. Let it reduce for 1 minute. Add lemon juice and the remaining 2 tablespoons of butter. Stir until butter is melted and sauce is emulsified.
  9. Spoon lemon butter sauce over salmon fillets. Sprinkle with fresh parsley. Serve immediately with crispy Parmesan potatoes and garlic broccoli. Garnish with lemon wedges.