Description
Enjoy a quick and flavorful baked salmon with a vibrant lemon sauce. This recipe is perfect for weeknight dinners and impressive enough for guests.
Ingredients
- 4 Salmon Fillets
- 2 tbsp Olive Oil
- 4 cups Potatoes (Baby or Yukon Gold)
- 2 cups Broccoli
- 2 tbsp Shallots, minced
- 1 tbsp Fresh Thyme
- 1 cup Heavy Cream
- 1/4 cup Lemon Juice
- 1/2 cup Chicken Broth
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange baby potatoes on one side of a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 10 minutes.
- Add broccoli to the pan and toss with potatoes.
- Season salmon fillets with salt and pepper and place them on the sheet pan.
- Roast everything for an additional 15-20 minutes, until salmon flakes easily.
- While veggies and salmon roast, sauté minced shallots in a pan until soft.
- Stir in fresh thyme, chicken broth, and heavy cream.
- Finish the sauce with fresh lemon juice.
- Serve the baked salmon, potatoes, and broccoli, drizzling the lemon sauce over the top.
Notes
- Garnish with fresh parsley or extra lemon slices.
- For a dairy-free option, use coconut cream instead of heavy cream.
- Use vegetable broth for a pescatarian-friendly alternate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg