Salmon with Browned Butter and Mashed Broccoli Potatoes

2 yellow-fleshed potatoes (about 1 lb.), such as yukon gold, peeled and thinly sliced crosswise
1/2 head broccoli cut into small florets
1 stick (4 oz.) butter cut into small pieces
Salt/Pepper
4 6 oz. salmon fillets (skin on or off, your choice)
1 bunch scallions, green and white portions thinly sliced separately
Juice of 1/2 lemon

Preheat oven to 300 degrees. In a medium saucepan, combine the potatoes and enough slated water to cover by 1 in. Bring to a boil, then lower the heat and simmer until just tender (about 10 min.). Increase the heat to medium-high, add the broccoli and cook until tender (about 4 min.). Drain, the mash the broccoli and potatoes with 2 Tbsp. butter. Season with salt & pepper; cover to keep warm.

Meanwhile, season the salmon fillets with salt & pepper, then arrange in a single layer in a greased, foil lined backing dish (FYI: if you are using salmon with skin on, arrange with skin side up,then discard the skin after done). Roast until cooked through (about 10 min. for a medium).

Meanwhile, in a small skillet, melt the remaining 6 Tbsp. butter over medium heat. Add the scallion whites and cook, swirling the pan, until the butter is lightly browned (about 5 min.). Remove from the heat and stir in the scallion greens and lemon juice; season with salt & pepper. Spoon the sauce over the fish and serve along with the mashed broccoli potatoes.

*Recipe courtesy of Everyday with Rachael Ray, October 2009 Menu Planner