Description
Flaky salmon fillets seared to perfection and drizzled with a bright lemon butter sauce, served alongside crispy roasted baby potatoes. A complete and delicious meal!
Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off, your preference
- 2 tablespoons olive oil
- 1 tablespoon lemon zest, from about 2 lemons
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 6 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Salt and freshly ground black pepper, to taste
- 1.5 pounds baby potatoes, halved or quartered if large
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Potatoes: Preheat oven to 400°F (200°C). Wash and halve or quarter baby potatoes. In a large bowl, toss potatoes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/4 teaspoon of onion powder, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden brown.
- Prepare the Salmon: Pat salmon fillets dry. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, 2 cloves of minced garlic, 1/4 teaspoon of red pepper flakes (if using), 1/2 teaspoon of dried thyme, salt, and pepper. Place salmon in a dish or bag and pour marinade over, coating well. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Carefully place salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Sear for 4-5 minutes, or until the skin is crispy and golden brown. If using skinless fillets, sear for 3-4 minutes per side. Flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Remove from skillet and set aside on a plate. Cover loosely with foil to keep warm.
- Make the Lemon Butter Sauce: In the same skillet, melt 6 tablespoons of unsalted butter over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute, or until fragrant. Pour in 1/4 cup of dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet. Stir in 1/4 cup of chicken broth and 2 tablespoons of lemon juice. Bring the sauce to a simmer and let it reduce slightly for another 2-3 minutes, or until it thickens slightly. Remove the skillet from the heat and stir in 1 tablespoon of chopped fresh parsley and 1 tablespoon of chopped fresh chives. Season with salt and pepper to taste.
- Assemble and Serve: Divide the roasted potatoes among plates. Place a salmon fillet on top of the potatoes on each plate. Generously drizzle the lemon butter sauce over the salmon and potatoes. Garnish with extra fresh parsley or chives, and a lemon wedge for squeezing, if desired. Serve immediately.
Notes
- For best results, use fresh ingredients.
- Don’t overcrowd the potatoes on the baking sheet; use two sheets if necessary.
- Be careful not to overcook the salmon, as it will become dry.
- Adjust the amount of red pepper flakes to your spice preference.
- The lemon butter sauce can be made ahead of time and reheated gently before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes