Lemon Butter Salmon with Crispy Potatoes and Broccoli

• 4 salmon fillets: Fresh or thawed, skin-on or skinless.

• 1 lb baby potatoes, halved: For crispy, golden perfection.

• 2 cups broccoli florets: Fresh or frozen works great.

• 3 tbsp butter: Adds richness to the lemon butter sauce.

• 2 tbsp olive oil: For roasting and cooking.

• 2 garlic cloves, minced: For a punch of flavor.

• Zest and juice of 1 lemon: Bright, zesty, and refreshing.

• Salt and black pepper, to taste: To season everything perfectly.

• Fresh parsley, for garnish: Adds a pop of color and freshness.

Step-by-Step Instructions

1. Prep the Potatoes

1. Preheat your oven to 425°F (220°C).

2. Toss the halved baby potatoes with 1 tbsp olive oil, salt, and pepper.

3. Spread them on a baking sheet and roast for 15 minutes while you prep the rest.

2. Cook the Salmon

1. Season the salmon fillets with salt and pepper.

2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

3. Sear the salmon fillets for 3-4 minutes per side, or until golden and cooked through. Remove and set aside.

3. Make the Lemon Butter Sauce

1. In the same skillet, melt 3 tbsp butter over medium heat.

2. Add the minced garlic and cook until fragrant (about 1 minute).

3. Stir in the lemon zest and lemon juice, then remove from heat.

4. Roast the Broccoli

1. After the potatoes have roasted for 15 minutes, add the broccoli florets to the baking sheet.

2. Drizzle with 1 tbsp olive oil, salt, and pepper, then toss to combine.

3. Roast for another 10 minutes, or until the potatoes are crispy and the broccoli is tender.

5. Assemble and Serve

1. Place the roasted potatoes and broccoli on a serving platter.

2. Top with the seared salmon fillets and drizzle the lemon butter sauce over everything.

3. Garnish with fresh parsley and serve immediately.

Tips for Success

• Choose Fresh Salmon: Look for bright, firm fillets with no fishy smell.

• Don’t Overcook the Salmon: It should flake easily with a fork but still be moist.

• Customize the Veggies: Swap broccoli for asparagus, green beans, or zucchini.

• Make It Ahead: Prep the potatoes and broccoli ahead of time for even quicker cooking.

Serving Suggestions

This dish is a complete meal on its own, but you can pair it with:

• A Fresh Salad: A simple arugula or Caesar salad adds a refreshing touch.

• Crusty Bread: Perfect for soaking up the lemon butter sauce.

• White Wine: A crisp Sauvignon Blanc or Chardonnay complements the flavors beautifully

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Grilled Shrimp Bowl with Avocado

Ingredients 

For the Grilled Shrimp:

• 1 lb shrimp , peeled and deveined
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp chili powder
• Salt and pepper , to taste

For the Bowl:

• 2 ripe avocados , sliced
• 3 cups cooked rice (white, brown, or quinoa work well)
• 1 cup cherry tomatoes , halved
• 1 small red onion , thinly sliced
• 1 lime , cut into wedges
• Fresh cilantro , chopped (for garnish)

Step-by-Step Instructions

1. Prep the Shrimp

In a mixing bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper until evenly coated. Set aside while you prepare the grill.

Pro Tip: Pat the shrimp dry with paper towels before seasoning to help the spices adhere better.

2. Grill the Shrimp

Heat a grill pan or outdoor grill over medium-high heat. Once hot, add the seasoned shrimp and cook for 2–3 minutes per side , or until pink and opaque. Avoid overcooking to keep the shrimp tender.

3. Assemble the Bowls

Divide the cooked rice among serving bowls. Top each bowl with cherry tomatoes, red onion slices, and a few strips of avocado.

4. Add the Grilled Shrimp

Place the grilled shrimp on top of the avocado slices in each bowl. Squeeze fresh lime juice over the shrimp for brightness and freshness.

5. Garnish and Serve

Sprinkle chopped cilantro generously over the bowls for added color and aroma. Serve immediately while the shrimp are still warm.

Optional: Drizzle with a light vinaigrette or sprinkle with crushed tortilla chips for extra crunch.

Tips for Success

• Choose Quality Shrimp : Opt for large, fresh shrimp for maximum flavor and ease of grilling.
• Don’t Overcook the Shrimp : Shrimp cook quickly—overcooking can make them rubbery, so remove them from the heat as soon as they turn pink.
  • Add Extras : Toss in diced bell peppers, corn kernels, or black beans for added nutrition and variety.
  • Make It Gluten-Free : Skip the tortilla chips or use gluten-free alternatives if needed.