Among the Best Recipes Hello Fresh Meals
Discover Among the Best Recipes Hello Fresh Meals with this delicious Lemon Butter Salmon,
Ingredients
Ingredients
- Creating a flavorful wholesome dish starts with choosing the right ingredients. For this Lemon Butter Salmon with Roasted Broccoli and Potatoes, you’ll need just a few simple, fresh items that come together to make a meal that’s both nutritious and satisfying. Here’s what you’ll need:
- Salmon Fillets 4 pieces: Choose fresh, high-quality salmon for the best flavor and health benefits. Rich in omega-3 fatty acids, salmon is not only a heart-healthy option but also pairs perfectly with the zesty lemon butter sauce. Fresh or frozen will work, but fresh fillets will give you a more tender, flavorful result.
- Broccoli 1 head or about 2 cups florets: Broccoli is packed with vitamins and antioxidants, making it the perfect vegetable to balance out the richness of the salmon. The slight crunch and earthy flavor complement the softness of the roasted potatoes beautifully.
- Potatoes 2-3 medium-sized, such as russet or Yukon gold: Potatoes offer fiber and potassium while becoming wonderfully crispy on the outside and tender on the inside when roasted. Russet potatoes work best for a crispy texture, but feel free to use Yukon gold for a creamier result.
- Lemon 1 large: Fresh lemon is the key to the tangy lemon butter sauce that ties everything together. The citrusy zing enhances the richness of the salmon and adds brightness to the entire dish.
- Butter 3 tablespoons: A little butter goes a long way in creating a luscious, creamy sauce that coats the salmon and vegetables. For a dairy-free version, you can substitute with olive oil.
- Garlic 2-3 cloves, minced: Garlic adds a wonderful depth of flavor and a bit of aromatic kick to the lemon butter sauce. Fresh minced garlic is best, but pre-minced garlic works too if you're in a pinch.
- Olive Oil 2 tablespoons: This is for drizzling on the potatoes and broccoli before roasting. It helps them cook to perfection while adding a subtle richness.
- Fresh Herbs optional, but recommended: Fresh parsley or dill makes a lovely garnish, adding a fresh, herbaceous note to the dish. Feel free to experiment with other herbs like thyme or rosemary for different flavor profiles.
- Salt and Pepper: Season generously with salt and freshly ground pepper to taste. These simple seasonings will bring out the natural flavors of the ingredients.
Instructions
Instructions
- Now that you’ve got all your ingredients prepped, it’s time to bring this flavorful dish to life! Follow these simple steps for Lemon Butter Salmon with Roasted Broccoli and Potatoes it’s easy, delicious, and perfect for a weeknight meal or a special dinner.
Step 1: Preheat the Oven and Prep the Veggies
- Preheat your oven to 425°F (220°C). This high heat ensures that your vegetables get crispy and caramelized.
- While the oven is warming up, peel and cube the potatoes into 1-inch pieces. This allows them to cook evenly and achieve that perfect crispy texture.
- Cut the broccoli into florets, making sure they’re not too small, or they may burn during roasting.
Step 2: Season the Potatoes and Broccoli
- In a bowl, toss the potatoes with 2 tablespoons of olive oil, and season generously with salt and pepper. Make sure every piece is well-coated.
- Do the same with the broccoli. A little olive oil, salt, and pepper will bring out its natural flavor while helping it roast beautifully.
Step 3: Roast the Veggies
- Spread the potatoes and broccoli in a single layer on a baking sheet. Make sure they aren’t crowded, so they can roast evenly and get that crispy, caramelized finish.
- Roast in the oven for 25-30 minutes, flipping the potatoes halfway through. They should be golden brown and crispy, while the broccoli should be tender and slightly charred around the edges.
Step 4: Make the Lemon Butter Sauce
- While your veggies are roasting, let’s prepare the lemon butter sauce. In a small saucepan, melt 3 tablespoons of butter over medium heat.
- Once the butter has melted, add the minced garlic and cook for about 1 minute, until fragrant.
- Stir in the juice of 1 large lemon and a pinch of salt and pepper. Let it simmer for 2-3 minutes, allowing the flavors to come together. Set aside.
Step 5: Cook the Salmon
- While the sauce is simmering, heat a skillet over medium-high heat with a drizzle of olive oil.
- Season the salmon fillets with salt and pepper. Once the skillet is hot, place the salmon fillets skin-side down and cook for 4-5 minutes per side.
- The salmon should be crispy on the outside and perfectly flaky on the inside. Use a fork to check for doneness—it should flake easily when cooked through.
Step 6: Assemble and Serve
- Once the salmon is cooked, place the roasted potatoes and broccoli on your plates.
- Top with a piece of salmon and drizzle generously with the lemon butter sauce.
- Garnish with freshly chopped parsley or dill for a burst of color and a touch of freshness.
Pro Tips:
- Check the Salmon: To ensure your salmon is cooked to perfection, gently press the thickest part with a fork. If it flakes easily, it's ready to serve.
- Crispy Veggies: For extra crispy potatoes, make sure there’s enough space between them on the baking sheet. This will allow them to roast, not steam.
- Customize Your Veggies: Feel free to add extra veggies like carrots, asparagus, or zucchini. Just be sure to adjust the cooking time accordingly.
- With these easy steps, you’ll have a flavor-packed meal that’s healthy, satisfying, and full of vibrant flavors. Ready to dig in? Enjoy your delicious Lemon Butter Salmon with Roasted Broccoli and Potatoes!
Instructions
- Let’s dive into preparing this Lemon Butter Salmon with Roasted Broccoli and Potatoes a dish that’s not only packed with flavor but also easy to make. Follow these steps, and you'll have a delicious, healthy meal ready in no time!
Step 1: Preheat the Oven and Prep the Veggies
- Preheat your oven to 425°F (220°C). This high temperature helps the potatoes crisp up while keeping the broccoli tender and slightly caramelized.
- Peel and cube the potatoes into 1-inch pieces. The smaller the cubes, the crispier they’ll get, so keep them consistent in size for even cooking.
- Cut the broccoli into medium-sized florets. Be sure to leave enough space between the florets so they can roast properly and become beautifully tender.
Step 2: Season the Veggies
- Toss the potatoes in a bowl with olive oil, salt, and pepper. You want every piece evenly coated, so the flavors are distributed well when roasting.
- Do the same with the broccoli—just a little olive oil, salt, and pepper will do wonders to bring out its natural sweetness and add depth to the dish.
Step 3: Roast the Veggies
- Spread the potatoes and broccoli evenly across a baking sheet. Make sure they’re not overcrowded, or they’ll steam rather than roast.
- Roast for 25-30 minutes, flipping halfway through. The potatoes should be golden and crispy, while the broccoli should be tender and lightly browned at the edges. These roasting times might vary depending on your oven, so keep an eye on them as they cook.
Step 4: Make the Lemon Butter Sauce
- In a small saucepan, melt butter over medium heat. Once melted, add minced garlic and sauté for about 1 minute until fragrant. This step infuses the butter with the savory, aromatic garlic flavor.
- Add the juice of one large lemon, and season with a pinch of salt and pepper. Let it simmer for 2-3 minutes so the flavors meld together. This is your lemon butter sauce that’s going to tie everything together with a refreshing, rich flavor.
Step 5: Cook the Salmon
- While the sauce is simmering, heat a little olive oil in a skillet over medium-high heat.
- Season the salmon fillets with salt and pepper on both sides. Once the pan is hot, place the salmon fillets skin-side down.
- Cook the salmon for 4-5 minutes per side, or until the skin is crispy and the fish flakes easily with a fork. You want a beautiful golden crust on the outside while keeping the inside moist and tender.
Step 6: Assemble the Dish
- Once everything is cooked, it’s time to bring the dish together. Start by placing the roasted potatoes and broccoli on your serving plates.
- Top each plate with a perfectly cooked piece of salmon and drizzle generously with your homemade lemon butter sauce.
- For an added touch of freshness, sprinkle some chopped parsley or dill over the top.
Helpful Tips:
- For Crispy Potatoes: Make sure the potatoes are spread out in a single layer on the baking sheet. This allows them to crisp up instead of steaming.
- Salmon Cooking Tip: If you're unsure if the salmon is done, gently press the thickest part with a fork. If it flakes easily, it's cooked!
- Customizing the Veggies: Feel free to swap out the broccoli for other vegetables like asparagus or carrots for a twist.
- This recipe strikes the perfect balance between being quick, healthy, and full of flavor. It’s a meal the whole family will love, and it comes together in just about 30 minutes. Enjoy your Lemon Butter Salmon with Roasted Broccoli and Potatoes—you've earned it!
Pro Tips and Variations
- Now that you’ve mastered the basics of making Lemon Butter Salmon with Roasted Broccoli and Potatoes, let’s talk about how you can take this dish to the next level. Whether you’re looking to tweak the recipe to suit your taste or add a fun twist, here are some pro tips and variations to try:
- Pro Tips for Perfecting Your Dish:
- Crispy Salmon Skin: For extra crispy skin on the salmon, make sure your pan is hot before adding the fish. Start with the skin-side down and don’t move the fish around too much while it cooks. Let it sear for a few minutes before flipping!
- Don’t Overcrowd the Pan: When cooking the salmon, give it plenty of room in the pan. If you crowd the fillets, they’ll steam instead of searing, and you won’t get that beautiful, crispy crust.
- Balance the Flavors: If you love a bit of tang, try adding a splash of white wine or apple cider vinegar to the lemon butter sauce. It’ll give it an extra layer of depth and brightness that pairs beautifully with the richness of the butter.
- Check for Doneness: You know your salmon is cooked perfectly when it flakes easily with a fork. If you're unsure, check the thickest part of the fish—if it’s opaque all the way through, it’s ready to serve!
Variations to Try:
- Vegetable Substitutions: While broccoli is a classic choice, feel free to experiment with other roasted vegetables like asparagus, brussels sprouts, or even carrots. Just keep in mind that different veggies may require slight adjustments in roasting time.
- Herb Variations: Try swapping dill with other fresh herbs like thyme or oregano for a different flavor profile. Fresh rosemary also pairs wonderfully with salmon and adds a touch of earthiness.
- Add a Crunch: For some added texture, sprinkle toasted almonds or panko breadcrumbs over the roasted veggies just before serving. The crunch balances out the softness of the salmon and potatoes.
- Spicy Kick: If you’re a fan of spice, add a pinch of red pepper flakes to the lemon butter sauce for a subtle heat that complements the richness of the salmon.
Make It Your Own:
- One of the best things about this recipe is its versatility. You can play with the ingredients to suit your dietary needs or flavor preferences. For instance:
- Gluten-Free: This dish is naturally gluten-free, so there’s no need to change a thing!
- Low-Carb: Replace the potatoes with cauliflower or zucchini for a lighter, low-carb version.
- Dairy-Free: Swap the butter for olive oil or coconut oil to make the recipe dairy-free without sacrificing flavor.
- These tips and variations will help you customize the recipe and experiment with new flavor combinations to keep things exciting. Whether you’re preparing it for a cozy weeknight meal or a dinner party, Lemon Butter Salmon with Roasted Broccoli and Potatoes is a dish that’s sure to impress!
Notes
Nutrition Information (per serving):
- Calories: 450 kcal
- Fat: 25g
- Saturated Fat: 6g
- Protein: 35g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 5g
- Cholesterol: 80mg
- Sodium: 250mg
- Potassium: 800mg
- Vitamin A: 20% DV
- Vitamin C: 90% DV
- Calcium: 6% DV
- Iron: 12% DV