Peel and halve the potatoes. Separate the broccoli into florets, and peel and roughly chop the thicker stem. Bring a pot of water to a boil, add 1 tablespoon of salt, and cook the potatoes for 20–25 minutes until tender. Drain, cool under running water, and set aside to cool completely.

Pat the fish dry with paper towels. Season with salt and pepper. Heat a pan over medium heat, add a drizzle of oil, and cook the fish for 3–4 minutes on each side.

Add 20 g of butter and fresh sage leaves to the pan. Spoon the melted sage butter over the fish. Remove the fish from the pan, place the sage leaves on top of the fillets, and let the fish rest for 5 minutes.

In the same pan, add the chopped broccoli along with a splash of water. Let the water evaporate, then add a bit of oil and roast the broccoli for 3–4 minutes. Season with salt and pepper.

Cut the cooled potatoes into 1 cm cubes, and mix with sour cream, lemon pepper, and salt.

Serve the sage butter-roasted salmon fillets with broccoli and potato salad. Enjoy!