Citrus-Butter Salmon with Roasted Vegetables, Herb Sauce & Aioli
Pan-seared salmon finished in a bright lemon-herb butter sauce, served over crispy roasted potatoes and caramelized bell pepper, onion, and tomato. With a generous spoonful of garlicky aioli and lemon wedges on the side.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
Ingredients
For 4 servings
- salmon fillet18 oz
- potatoes36 oz
- tomato2 piece
- yellow onion1 piece
- bell pepper2 piece
- lemon2 piece
- garlic2 clove
- fresh dill4 tbsp
- fresh parsley8 sprig
- vegetable bouillon granules2 tsp
- aioli6 tbsp
- butter2 tbsp
- olive oil2 tbsp
- salt2 tsp
- sugar2 tsp
- black pepper½ tsp
You'll need
sheet pan · skillet · bowl
Method
Preheat the oven to 460 F.
5 min · bake
Cut the potatoes into wedges and toss with oil, salt and pepper.
5 min · prep
Roast, flipping halfway, until tender inside and golden at the edges.
30 min · roast
Slice the pepper, cut the onion into wedges, chop the tomato.
5 min · prep
Scatter the vegetables around the potatoes with oil, sugar and salt.
3 min · prep
Stir water, bouillon, garlic, lemon, dill, parsley, salt and pepper.
4 min · prep
Pat the salmon dry and fry skin-side down without moving it.
4 min · fry
Flip, add the sauce and butter, and baste until the flesh is opaque.
4 min · saute
Plate with the sauce spooned over and aioli alongside.
2 min · rest
Serving suggestion
A crisp white like Sauvignon Blanc or chilled Pinot Grigio is perfect alongside. A handful of olives or capers on the plate adds a Mediterranean touch.