Lemon Pepper Salmon with Garlic Roasted Broccoli & Feta Yogurt Sauce

For the garlic-roasted broccoli:
Preheat oven to 200ºC (400ºF) and place a baking sheet on an oven tray.

Cut the broccoli florets into bite-size pieces and peel the stem. Slice the stem into slices a few millimeters thick. Place broccoli florets, sliced broccoli stem and sliced garlic in a bowl and mix with olive oil, salt and black pepper. Massage the broccoli with the oil and spice mixture until thoroughly oiled up, and then place it on the baking sheet.

Place oven tray with the broccoli in the middle of the oven and cook for 20 minutes, turning once halfway. The broccoli should be browned and crispy, but not too burnt.

For the feta yogurt sauce:
While broccoli is cooking, place all the yogurt sauce ingredients in a bowl and mix together with an immersion blender. Add more yogurt if needed for consistency, and season with fresh ground black pepper according to taste. Set aside.

For the lemon pepper salmon:
With 10 minutes left on the broccoli, pat salmon dry and season with lemon pepper on all sides.

Heat a pan over medium-high heat and add butter or olive oil. Place salmon fillets in the pan and cook for 1 1/2 minutes on each of the four sides. Then take off heat and let sit for 2 minutes before serving. The salmon should be a vibrant pink inside with a slightly raw or almost raw center.

Serve lemon pepper salmon with the garlic roasted broccoli and feta yogurt sauce.