lemony salmon, charred broccoli & home fries
ingredients
CHARRED BROCCOLI
1 bunch broccoli
3 tablespoons olive oil
¼ teaspoon kosher salt
⅛ teaspoon black pepper
¼ of a lemon
LEMON ROSEMARY SALMON
¾ lemon, thinly sliced
2 salmon fillets
1 tablespoon olive oil, or as needed
rosemary, and coarse salt to taste
HOME FRIES
3 medium russet potatoes, cubed
3 tablespoon butter
salt and pepper to taste
steps
CHARRED BROCCOLI
Heat the oven (with the oven rack in middle) to 400°F.
Cut the large stalk from the broccoli, leaving 2 to 3 inches of stem attached to the flower. Cut into florets. Place in a strainer and pass under cool running water to wash.
Place the broccoli on a rimmed sheet pan and drizzle with oil. Sprinkle with salt, and black pepper (about 6 turns on pepper mill). Toss with your hands then spread into a single layer. Squeeze the lemon over the top.
Roast until broccoli is charred and tender, about 20 minutes.
LEMON ROSEMARY SALMON
Preheat oven to 400°F (200°C).
Arrange half the lemon slices in a single layer in a baking dish. Layer on the salmon fillets. Sprinkle the salmon with salt and rosemary, then layer the remaining lemon slices over top. Drizzle with olive oil.
Bake 20 minutes, or until fish is easily flaked with a fork.
HOME FRIES
Rinse potato cubes with cold water, and drain well.
Melt butter in large skillet over medium heat.
Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper.
Cover with a lid, and cook for 10 minutes.
Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides.
