Easy Lemon Butter Salmon with Crispy Potatoes Weeknight Delight

Instructions:

1. Preheat oven to 400°F (200°C). Halve or quarter the baby potatoes depending on size so they are roughly uniform.
2. On a large rimmed baking sheet, toss the potatoes thoroughly with 3 Tbsp olive oil, rosemary, thyme, 1 tsp salt, and ½ tsp pepper. Ensure they are spread in a single layer.
3. Roast for 20 minutes. Remove, toss gently, and return to the oven for another 10–15 minutes until edges are beginning to brown.
4. While potatoes finish, pat the salmon fillets very dry with paper towels and season generously with salt and pepper.
5. Heat an oven-safe skillet over medium-high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. Once the butter foams, place the salmon flesh-side down (if skinless) or skin-side down (if skin-on) and sear for 3–4 minutes until a nice golden crust forms.
6. Transfer the entire skillet to the oven alongside the potatoes (or immediately after removing them). Bake for 5–8 minutes, until the internal temperature reaches 135°F (57°C). Remove salmon and set aside loosely tented with foil.
7. Return the skillet to the stovetop over medium heat. Add the remaining 3 Tbsp cold butter, minced garlic, and shallot (if using). Swirl until the butter melts and foams, about 1 minute. Do not let the garlic burn.
8. Remove the skillet from the direct heat. Immediately whisk in the fresh lemon juice until the mixture slightly thickens and becomes glossy. Taste and adjust seasoning.
9. Plate the crispy potatoes, top with the salmon fillet, and spoon the luscious lemon butter sauce generously over the fish. Garnish with fresh parsley before serving.