4tablespoonsunsalted butterdivided; use olive oil for dairy-free
3-4sprigsfresh parsleyplus more for garnish
sea saltto taste
freshly ground black pepperto taste
lemon wedgesfor garnish
Instructions
Prep: Heat oven to 425°F and grease or line a large baking sheet with parchment paper for easy cleanup. Wash, dry and halve or quarter the potatoes depending on their size, and wash the broccoli and cut into florets. Wash salmon fillets removing any bones, and dry well. Wash and chop the parsley, and then rub the salmon with parsley, salt and pepper. If you’re making homemade lemon garlic aioli, prepare it now and set aside.
Roast the potatoes: Melt one tablespoon of the butter and place the potatoes, melted butter or oil and salt and pepper in a large mixing bowl and stir to coat all of the potatoes. Pour the potatoes out onto the prepared baking sheet and bake for 20-25 minutes or until they turn golden brown, flipping them over halfway through the baking time.
Cook the salmon: Meanwhile, just after placing the potatoes in the oven, warm the butter in a large skillet over medium-high heat until bubbling and place the salmon fillets in the pan. If the skin is still on, place the skin side up first. Cook the first side for 4-5 minutes and then flip, turn the heat down to medium, and cook the other side for another 4-5 minutes or until cooked through or just to your desired doneness and remove from the heat.
Steam the broccoli: After the salmon starts cooking, fill a medium pot with an inch of water and place the broccoli florets into a steamer insert inside the pot. Cover, bring to a boil on the stove and steam for about 4-5 minutes or until the broccoli just turns bright green. If you don't have a steamer insert, add the broccoli directly to the water, cover and boil for about 5 minutes or until bright green, and then drain. See notes for microwave option. Finally, place the broccoli in a large mixing bowl, add the butter (or oil) and salt and pepper and toss to coat.
Enjoy: Divide the salmon and sides among four plates or meal prep containers, season with salt an pepper, and top with more fresh parsley if desired. Serve with with garlic aioli and lemon wedges.
Notes
Salmon fillets: Many grocery stores sell pre-sliced and skinned salmon fillets, usually between 4-6 ounces each, which makes meal prep even easier. For skin-on pan seared salmon, place the skin side up first when you cook it.Steamer insert: If you don't have a steamer insert, add the broccoli directly to the water, cover and boil for about 5 minutes or until bright green, and then drain.Microwave steamed broccoli: Place the broccoli and a couple tablespoons of water in a covered, microwave-safe dish and cook on high for 2-4 minutes depending on the power of your microwave. Be careful when removing the dish and cover after steaming as they will both be hot. Then, stir in the butter and salt and pepper once out of the microwave. Leftovers/storage:Any leftovers will stay fresh in an airtight container in the fridge for up to 2 days, or in the freezer for up to 2 months (with the exception of the garlic aioli, which doesn't freeze well.)