Ingredients:

• 4 salmon fillets
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 3 tbsp butter
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).
2. Prepare the Potatoes:
   • Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper.
   • Spread them on a baking sheet in a single layer.
   • Roast for 20-25 minutes, flipping halfway through, until golden and crispy.
3. Prepare the Salmon:
   • Season the salmon fillets with salt, pepper, and lemon zest.
   • In a large skillet over medium heat, heat 1 tablespoon of olive oil.
   • Place the salmon fillets skin-side down and cook for 3-4 minutes until crispy.
   • Flip the fillets and cook for another 2 minutes.
4. Make the Lemon Butter Sauce:
   • In the same pan, reduce the heat to low and add butter and minced garlic.
   • Stir until the butter melts and the garlic becomes fragrant.
   • Add the lemon juice and mix well.
5. Cook the Broccoli:
   • Add the broccoli florets to the pan with the salmon.
   • Cover and cook for 3-4 minutes until tender but still vibrant green.
6. Assemble and Serve:
   • Remove the salmon and vegetables from the heat.
   • Drizzle the lemon butter sauce over the salmon and broccoli.
   • Garnish with fresh parsley and serve with crispy potatoes.

Enjoy your delicious Lemon Butter Salmon with Crispy Potatoes and Broccoli!