Ingredients
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1/2 cup hazelnuts
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1/2 (20 oz) bag frozen seasoned diced potatoes
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1 (12 oz) pkg broccoli florets
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4 (4 oz) salmon fillets
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4 tbsp olive oil
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1 lemon
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1 tsp lemon pepper
Steps
1
Preheat the oven to 350°F. Arrange the hazelnuts on a baking sheet. Bake 15 min., until skins begin to darken and loosen, shaking once halfway through. Transfer nuts to a clean kitchen towel. Wrap and vigorously roll in towel to remove skins. Chop hazelnuts. Prepare the potatoes according to the package directions.
2
Meanwhile, season the salmon with salt and lemon pepper. In a large nonstick skillet, heat oil on medium-high. Add salmon and cook 2-3 min. per side, until cooked.
3
In a microwave-safe bowl, combine the broccoli and 1 tbsp water. Cover with plastic wrap and microwave 4 min., until broccoli is tender. Season with salt and squeeze lemon over broccoli. Serve salmon over broccoli and potatoes. Garnish with hazelnuts.
