Ingredients
Equipment
Method
- Step 1: Prepare the potatoes: Preheat your oven to 200°C (top/bottom heat). While the oven heats up, peel the potatoes (if desired) and cut them into bite-sized cubes. Put them in a bowl! Add the olive oil, salt, and pepper and mix well until every potato cube is coated.
- Step 2: Bake the potatoes: Spread the seasoned potato cubes evenly on a baking sheet lined with parchment paper. Make sure they don't overlap, otherwise, they won't get properly crispy. Push the sheet into the preheated oven and bake the potatoes for about 25-30 minutes. After approximately half the time (about 12-15 minutes), flip the potatoes once with a spatula so they become nicely golden brown and crispy on all sides.
- Step 3: Blanch the broccoli: While the potatoes are enjoying themselves in the oven, take care of the broccoli. Divide it into nice florets. Bring salted water to a boil in a pot. Add the broccoli florets and let them cook for only about 3-4 minutes, until they have a vibrant green color and still have some bite. Drain the broccoli and – tip from me! – briefly shock it in ice water. This stops the cooking process immediately and ensures the broccoli keeps its great color.
- Step 4: Prepare the salmon: Now it's the salmon's turn! Take a large skillet and melt the butter in it over medium heat. Season the salmon fillets all around with salt, pepper, and grate some lemon zest over them. Carefully place the fillets in the hot butter. Fry them for about 4-5 minutes on each side. The exact time depends on the thickness of your fillets. The salmon is perfect when it is golden brown and can be easily flaked with a fork.
- Step 5: Add garlic: In the very last 2 minutes of the salmon cooking time, add the minced garlic to the pan. Swirl it briefly until it smells wonderful. Be careful that the garlic doesn't burn, otherwise, it will become bitter.
- Step 6: Plate: Take the crispy potatoes and crunchy broccoli from the sheet. Arrange both nicely on plates. Then place the fried butter salmon next to or on top. Finally, drizzle a little fresh lemon juice over everything – this gives the dish a great fresh note.
- Step 7: Serve: And just like that, you're done! Serve your homemade masterpiece immediately and enjoy. Bon appétit!
Notes
Variations & Additional Treats:
- Vegetable swap: Instead of broccoli, green beans, asparagus (in spring!), or snow peas are also excellent.
- Herb kick: Sprinkle fresh herbs like dill or parsley over the salmon and vegetables before serving.
- Spicy note: Add a pinch of chili flakes to the garlic in the pan – that provides some heat.
- More color: A few cherry tomatoes that you roast with the potatoes look great and taste delicious.
- Crispy potatoes: Make sure the potato cubes are not too small and have enough space on the baking sheet so they become crispy all around.
- Perfect broccoli: Shocking in ice water is truly golden for color and bite!
- Salmon cooked perfectly: Do not fry too long! Better a minute too short than too long, otherwise it will become dry. It continues to cook slightly in the pan.
- Garlic alert: Garlic burns quickly. Really only add it to the salmon in the last 1-2 minutes.