Garlic-Caper Salmon

Instructions

1. Prepare the ingredients

   Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom ½ inch of the broccoli stems; cut the broccoli into small florets. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic.

2. Roast & finish the vegetables

   Line a sheet pan with foil. Transfer the diced potatoes and broccoli florets to the foil. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Roast 16 to 20 minutes, or until tender when pierced with a fork. Transfer to a bowl; add the lemon zest and the juice of 2 lemon wedges. Stir to coat. Taste, then season with salt and pepper if desired.

3. Cook the fish

   Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4. Make the pan sauce & serve your dish

   To the pan of reserved fond, add the butter and chopped garlic. Cook on medium-high heat, constantly stirring and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the capers and the juice of the remaining lemon wedges (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished vegetables. Top the fish with the pan sauce. Top the vegetables with the cheese. Enjoy!