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Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli

Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli
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Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli is a flavorful, quick, and healthy meal combining tender salmon bathed in zesty lemon butter with golden, crispy baby potatoes and perfectly roasted broccoli. Ready in under 30 minutes, this balanced dish offers vibrant flavors and textures ideal for weeknight dinners or special occasions.

Ingredients

Scale

Protein

  • 4 Salmon Fillets (fresh or thawed, skin-on)

Vegetables

  • 1 lb Baby Potatoes (halved or quartered depending on size)
  • 4 cups Broccoli Florets (cut into bite-size pieces)

Sauce and Seasoning

  • 3 tablespoons Butter
  • 2 tablespoons Olive Oil (divided, for roasting and cooking)
  • 3 cloves Garlic (minced)
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • Salt (to taste)
  • Black Pepper (to taste)

Optional Garnishes

  • Fresh Herbs (parsley, dill, or chives)
  • Thin Lemon Slices

Instructions

  1. Prepare the Potatoes: Preheat oven to 425°F (220°C). Cut baby potatoes into halves or quarters based on size. Toss them with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for about 15 minutes until golden and beginning to crisp.
  2. Roast the Broccoli: While potatoes roast, cut broccoli into florets. After the potatoes have baked 15 minutes, add the broccoli to the same tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss lightly and roast both for another 10–12 minutes until broccoli is tender yet crisp.
  3. Cook the Salmon: Heat a skillet over medium-high heat and add butter. Once melted, add minced garlic and cook until fragrant. Place salmon fillets skin-side down in the skillet, cooking undisturbed for 4–5 minutes until the skin is crispy. Flip the salmon and cook for another 3–4 minutes until opaque and flakes easily.
  4. Make the Lemon Butter Sauce: In the same skillet, add fresh lemon juice and zest to the melted butter and garlic. Simmer for about one minute, stirring to combine. Pour sauce generously over the cooked salmon to infuse bright, buttery flavor.
  5. Plate and Serve: Arrange crispy potatoes, roasted broccoli, and lemon butter salmon on plates. Garnish with fresh herbs and lemon slices if desired. Serve immediately to enjoy warm, vibrant flavors.

Notes

  • Let salmon sit at room temperature for 15 minutes before cooking to ensure even cooking.
  • Pat dry salmon skin with paper towels for maximum crispiness.
  • Avoid overcrowding the skillet to prevent steaming and promote a proper sear.
  • Cut potatoes and broccoli into uniform sizes for even roasting.
  • Use fresh lemon juice and zest for the best flavor.
  • Store leftovers in an airtight container and refrigerate up to 2 days; keep lemon butter sauce separate if possible.
  • Reheat gently in the oven at 300°F (150°C) or in a covered skillet over low heat—avoid microwaving.
  • For dairy-free version, replace butter with olive oil or plant-based spread.
  • Customize by swapping salmon with trout or cod; try sweet potatoes or fingerlings; or substitute broccoli with asparagus, green beans, or Brussels sprouts.

Nutrition

Keywords: lemon butter salmon, crispy potatoes, roasted broccoli, quick healthy dinner, gluten-free salmon recipe

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