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Serving: This meal is hearty on its own but pairs beautifully with a side of rice, quinoa, or a light salad.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salmon and vegetables in the oven at 300°F (150°C) to retain their texture.
Variants:
Spicy Lemon Butter Salmon: Add red pepper flakes or a pinch of cayenne pepper to the lemon butter sauce for a spicy kick.
Herb Infusion: Mix fresh herbs like dill, basil, or rosemary into the lemon butter sauce for a fragrant twist.
Crispy Sweet Potatoes: Substitute baby potatoes with sweet potatoes for a slightly sweeter flavor and vibrant color.
FAQ:
Q: Can I use frozen salmon for this recipe?
A: Yes! Frozen salmon can be used, but make sure to thaw it completely before cooking to ensure even cooking.
Q: Can I cook the vegetables separately?
A: You can absolutely cook the potatoes and broccoli separately if you prefer, but roasting them on the same sheet makes for an easy one-pan meal and ensures the flavors blend together.
Q: How do I know when the salmon is done?
A: The salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. If you don’t have a thermometer, check by gently pressing on the top of the fillet with a fork — it should separate easily into flakes.
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