Lemon Salmon with Crispy Potatoes and Broccoli

Ingredients

For the Salmon:
4 salmon fillets (skin-on or skinless, about 6 oz each)
2 lemons (1 sliced, 1 for juicing)
2 tbsp olive oil
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried parsley or fresh parsley, chopped

Salt and pepper, to taste

For the Crispy Potatoes:
1 lb baby potatoes, halved or quartered
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste

For the Broccoli:
1 lb broccoli florets
1 tbsp olive oil
Salt and pepper, to taste

Directions

Preheat your oven to 425°F (220°C).

Toss baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.

On the same or a separate baking sheet, toss broccoli florets with olive oil, salt, and pepper.

Roast the potatoes and broccoli for 15 minutes.

While the vegetables roast, pat salmon fillets dry and rub with olive oil, garlic, smoked paprika, parsley, salt, and pepper.

Lay lemon slices on top of each fillet.

Push the vegetables to one side of the baking sheet(s) and place the salmon fillets on the other side.

Roast everything for another 12-15 minutes, or until the salmon is cooked through (internal temperature of 145°F/63°C).

Remove the baking sheet(s) from the oven and squeeze fresh lemon juice over the salmon, potatoes, and broccoli before serving.

Plate the salmon with crispy potatoes and broccoli. Garnish with extra parsley and lemon wedges if desired.