• Bring a medium saucepan of lightly salted water to the boil.
• Chop potato into bite-sized chunks. Trim baby broccoli, halving any thicker stalks 
lengthways. Thinly slice carrot into half-moons. Finely chop garlic.
• Pat salmon dry with a paper towel. In a medium bowl combine lemon pepper 
seasoning and a drizzle of olive oil. Add salmon, gently turn to coat.  

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. 
• Drain, then set aside.
• Return saucepan to medium-high heat. Add a drizzle of olive oil and half the 
garlic and cook, stirring until fragrant, 1 minute. Add potato and a generous 
pinch of salt to the saucepan and toss to coat. Lightly crush with a fork (add a 
splash of water if the potato looks dry!). Cover to keep warm.  

• Meanwhile, in a medium heatproof bowl, combine a drizzle of olive oil and the 
remaining garlic. Microwave until fragrant, 10 second bursts.
• To the bowl with the garlic oil, add carrot, baby broccoli and a splash of water 
then cover with a damp paper towel. Microwave veggies on high until just tender, 
4-5 minutes. Drain, then return veggies to the bowl. Season to taste with salt and 
pepper and cover to keep warm.
• In a frying pan, heat a drizzle of olive oil over medium-high. When oil is hot, cook 
salmon, skin-side down first, until cooked through, 2-4 minutes each side. 
• Add the butter and cook until melted and browned slightly, 1-2 minutes. Remove 
from heat, then tear in dill. Season to taste.  

• Divide lemon pepper salmon, crushed potatoes and veggies between plates.
• Spoon dill-butter sauce over salmon and potatoes to serve. Enjoy!