Roasted Salmon and Broccoli with Garlic Brown Butter
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1 large headbroccoli
- 4 tablespoonsbutter
- 4 clovesgarlic
- 1lemon
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Cut broccoli into florets (about 2-inch pieces).
- 02
Mince 4 cloves garlic.
- 03
Cut lemon in half for juicing.
Method
- 01
Preheat oven to 425°F.
- 02
On a large rimmed baking sheet, toss the broccoli florets with 1 tablespoon of butter, 1/4 teaspoon salt, and a pinch of pepper. Spread in a single layer and roast for 10 minutes.
- 03
Meanwhile, pat the salmon fillets dry with paper towels. Season both sides with the remaining 1/4 teaspoon salt, black pepper, and red pepper flakes.
- 04
Remove the baking sheet from the oven. Push the broccoli to one side and place the salmon fillets skin-side down in the open space. Return to the oven and roast for 12 to 14 minutes, until the salmon is cooked through and flakes easily with a fork.
- 05
While everything roasts, melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Add the minced garlic and cook, stirring often, for 2 to 3 minutes until golden and fragrant. Remove from heat.
- 06
Squeeze the lemon juice over the roasted salmon and broccoli. Drizzle the garlic brown butter over everything and serve immediately.
Spice Tips
For more warmth, increase the red pepper flakes to 1/2 teaspoon or add a pinch of smoked paprika to the garlic butter. For herbaceous brightness, stir fresh thyme or dill into the melted butter before drizzling.
The salmon skin crisps beautifully and keeps the flesh moist. For a shortcut, buy pre-cut broccoli florets. Leftovers keep in the fridge for up to 2 days and reheat gently in a 300°F oven.