Zitronenbutterlachs mit Kartoffeln (Print Version)
Aromatischer Lachs mit buttrigen Zitrusnoten, knusprigen Kartoffeln und vitaminreichem Brokkoli als leichte Mahlzeit.
# What You'll Need:
→ Fish
01 -
4 salmon fillets (about 5.3 oz each)
→ Vegetables
02 -
4 medium potatoes, cut into wedges
03 -
10.6 oz broccoli florets
→ Sauce
04 -
2 tablespoons butter
05 -
2 lemons, juice and zest
06 -
2 garlic cloves, finely chopped
07 -
1 teaspoon Dijon mustard
08 -
1 teaspoon honey
→ Seasoning and Oil
09 -
1 tablespoon olive oil
10 -
Salt, to taste
11 -
Pepper, to taste
→ Garnish
12 -
Fresh dill or parsley
# Steps to Follow:
01 -
Preheat the oven to 400°F. Toss potato wedges with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, turning occasionally, until golden and crispy.
02 -
Season salmon fillets with salt and pepper. Drizzle with juice and sprinkle zest from one lemon.
03 -
In a small pan, melt butter over medium heat. Add chopped garlic and sauté briefly. Stir in Dijon mustard, honey, and juice of the second lemon. Season with salt and pepper to taste.
04 -
Heat a skillet over medium heat with a little oil. Cook salmon 3-4 minutes per side until golden and cooked through. Pour lemon butter sauce over the fillets and warm for 1 more minute to infuse flavors.
05 -
While salmon cooks, blanch broccoli florets in boiling water for 3-4 minutes until tender but crisp. Drain and season lightly with salt.
06 -
Arrange the salmon fillets alongside crispy potatoes and broccoli. Garnish with fresh dill or parsley and serve immediately.
# Additional Notes:
01 -
Avoid overcooking salmon to keep it moist; 3-4 minutes per side is sufficient.
02 -
Use lemon zest in the sauce to maximize fresh citrus flavor.
03 -
For crispier potatoes, blanch before roasting or increase oven temperature towards the end.