Ingredients

The following ingredients have 4 Servings
  • 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
  • chopped fresh parsley or basil
  • salt and pepper to taste

Instruction

  • 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. ♡