Baked Salmon with Amazing Lemon Sauce

INGREDIENTS

• 1 lb. small gold potatoes cut into bite-sized pieces
• olive oil + garlic powder, salt, and pepper
• 2-3 cups 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 fresh thyme
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 juice of lemon
• 2 tablespoons chopped fresh parsley or basil
• salt and pepper to taste

INSTRUCTIONS

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Serve salmon, potatoes, and broccoli with big spoonfuls of sauce, more herbs, and more lemon wedges. This is living. ♡

NUTRITION

Calories: 646kcal | Carbohydrates: 25.5g | Protein: 55.6g | Fat: 37.4g | Fiber: 3.9g | Sugar: 2.7g