Description
Flaky salmon and crispy roasted potatoes drizzled with a vibrant lemon butter sauce. A restaurant-quality meal made easy at home!
Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off
- 2 tablespoons olive oil
- 1 tablespoon lemon zest, finely grated
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons butter, unsalted
- Salt and freshly ground black pepper to taste
- Optional: Pinch of red pepper flakes
- 1.5 pounds baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 4 tablespoons butter, unsalted
- 2 cloves garlic, minced
- 1/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers, drained (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and halve or quarter baby potatoes.
- Toss potatoes with 2 tablespoons olive oil, garlic powder, oregano, paprika, salt, and pepper.
- Spread potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and golden brown.
- Pat salmon fillets dry.
- Combine lemon zest, lemon juice, minced garlic, and parsley. Brush over salmon. Season with salt and pepper.
- Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear salmon, skin-side down (if using), for 3-4 minutes until crispy. If skinless, sear 3-4 minutes per side.
- Add 2 tablespoons butter to the skillet. Baste salmon with melted butter. Transfer to oven and bake for 5-7 minutes, until cooked through (145°F/63°C).
- In a saucepan, melt 4 tablespoons butter over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in white wine and simmer for 2-3 minutes, until reduced slightly.
- Stir in lemon juice, parsley, and capers (if using). Season with salt and pepper.
- Simmer for 1-2 minutes, until thickened. Adjust seasoning.
- Divide potatoes among plates.
- Place salmon on top of potatoes.
- Generously drizzle lemon butter sauce over salmon and potatoes.
- Garnish with parsley and lemon wedge (optional). Serve immediately.
Notes
- For extra crispy potatoes, don’t overcrowd the baking sheet. Use two sheets if necessary.
- Scoring the salmon skin lightly helps prevent curling during cooking.
- Be careful not to overcook the salmon, as it can become dry.
- For a richer sauce, whisk in a tablespoon of cold butter at the end.
- Capers add a nice briny flavor to the sauce, but are optional.
- Prep Time: 20 minutes
- Cook Time: 35 minutes