Baked Salmon with Amazing Lemon Sauce

• small golden potatoes, cut into bite‑size pieces↗1 lb
• olive oil↗2 tablespoon
• garlic powder and salt↗0.5 teaspoon
• broccoli florets (I use young broccoli in the photo)↗2 cup
• salmon (cut into 2‑4 fillets)↗1.5 lb
• salted butter↗1 tablespoon
• garlic, minced↗2
• shallot, minced↗1
• chicken broth↗0.5 cup
• cream↗0.75 cup
• fresh thyme sprigs↗4
• lemon zest and 1 tablespoon lemon juice2 teaspoon
• extra thyme leaves for garnish

Step-by-step instructions

1. 1

   Roast the potatoes: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Add the potatoes to the pan and toss with olive oil, garlic powder, and salt. Roast for 25 minutes until lightly browned and tasty.

2. 2

   Make the lemon creamy sauce: While the potatoes roast, prepare the sauce. Melt butter over medium‑low heat. Add garlic and shallot; sauté 3‑5 minutes until soft and fragrant. Add broth, cream, and thyme; bring to a gentle boil. Keep on low heat until the sauce thickens and reduces about half. Remove thyme sprigs. Stir in lemon juice and zest. Taste – you’re in heaven.

3. 3

   Roast the salmon and broccoli: Add broccoli and salmon to the pan with the potatoes (keep the potatoes in place). Toss or drizzle with a bit more olive oil, garlic powder, and salt. Roast another 10‑15 minutes until the salmon is done to your liking – I like it slightly translucent, easily flaking, but not dry (about 10 minutes).

4. 4

   Ready: Serve the salmon, potatoes, and broccoli with a generous spoonful of sauce and several lemon wedges. It’s pure bliss. ♡