Baked Salmon with Amazing Lemon Sauce
Delicious baked salmon with crispy potatoes, broccoli, and the most amazing life-changing lemon sauce smothered on top of it all. This is restaurant bistro-style eating!
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 lb . small gold potatoes, cut into bite-sized pieces
- olive oil + garlic powder, salt, and pepper
- 2 -3 cups of broccoli florets (I’m using baby broccoli in the photos)
- 1 -2 lbs. salmon (cut into 2-4 filets)
- 6 -8 tablespoons butter
- 1 -2 cloves garlic, minced
- 1 shallot, minced
- 2 -3 sprigs of fresh thyme
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- juice of 1 lemon
- 2 tablespoons chopped fresh parsley or basil
- salt and pepper to taste
Steps
Preheat the oven to 400 degrees. Line a baking sheet with parchment. Add the potatoes to the pan and toss with a little bit of olive oil, garlic powder, salt, and pepper. Roast for 25 minutes until lightly browned and delicious.
While the potatoes are roasting, make your sauce. Melt the butter over medium low heat (I usually start with 6 tablespoons and add the last two if needed once the sauce is cooked). Add the garlic, shallot, and thyme sprigs; sauté for 3-5 minutes until soft and fragrant. Add broth and cream; bring to a low simmer. Let the sauce hang out over low heat until it starts to thicken enough to coat the back of a spoon. Remove the thyme sprigs. Whisk in the lemon juice, stir in the herbs, and season with salt and pepper. Give it a taste. Yes, you’re in heaven now.
Add the broccoli and the salmon to the potato pan (keeping the potatoes on there). Toss or brush with a little more oil, salt, and pepper. Bake for another 10-15 minutes, until the salmon is fully cooked – I like it to be *just* past the point of translucent where it flakes apart very easily but isn’t dried out.
Serve salmon, potatoes, and broccoli with big spoonfuls of sauce, more herbs, and more lemon wedges. This is living. ♡
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