Introduction

This Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli is a delicious and well-balanced meal that’s perfect for any night of the week. The tender salmon fillets are bathed in a bright lemon butter sauce while the potatoes turn golden and crispy. Roasted broccoli adds a lovely healthy crunch to complete the dish.

The image shows a white rectangular plate with a cooked piece of salmon fillet placed in the middle. The salmon is orange-pink with a slightly charred surface, topped with three thin yellow lemon slices and a green herb sauce spread unevenly over it. Surrounding the salmon are several roasted baby potatoes that are golden brown with crispy skins and sprinkled with green herbs. At the back of the plate, there is a bunch of dark green roasted broccolini with a slightly charred texture. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 fillets salmon (6 oz each)
4 medium potatoes (about 2 lbs)
1 lb broccoli florets
1/2 cup unsalted butter (1 stick)
2 lemons (1 for juice, 1 for slices)
4 cloves garlic (minced)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 tablespoons olive oil
Fresh parsley for garnish (optional)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Wash and cut the potatoes into small, even pieces. Toss with 1 tablespoon olive oil, half the salt, pepper, and paprika. Spread on a baking sheet and roast for 25 minutes, turning halfway through.
Step 2: While the potatoes roast, prepare the broccoli by tossing florets with the remaining olive oil, salt, and pepper. Set aside.
Step 3: In a small saucepan, melt the butter over low heat. Add minced garlic and the juice of one lemon. Stir and keep warm to infuse the flavors.
Step 4: After potatoes have roasted 25 minutes, add the broccoli to the baking sheet and nestle the salmon fillets in between. Season the salmon with remaining salt, pepper, and paprika.
Step 5: Drizzle the lemon butter sauce evenly over the salmon and vegetables. Top salmon with lemon slices for garnish.
Step 6: Return the baking sheet to the oven and roast everything together for another 12-15 minutes, or until salmon is cooked through and broccoli is tender-crisp.
Step 7: Remove from oven, sprinkle with fresh parsley if desired, and serve immediately while hot and flavorful.

Tips & Variations

For extra crispy potatoes, soak the cut potatoes in cold water for 20 minutes before roasting, then pat dry.
Swap broccoli for asparagus or green beans as a seasonal variation.
Use fresh herbs like dill or thyme in the lemon butter sauce for added aroma.
To make it dairy-free, substitute butter with coconut oil or olive oil.

Storage

Store leftover salmon, potatoes, and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the fish. Reheating in a low oven helps maintain crispiness of the potatoes better than microwaving.

How to Serve

A white plate holds a piece of cooked salmon fillet in the center, topped with three thin lemon slices, and sprinkled with green herbs and spices. Surrounding the salmon are golden-brown roasted baby potatoes with browned, slightly crispy skin and some green herb bits on them. At the back of the plate, there is a bunch of roasted broccoli with charred, dark green florets and bright green stems. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before cooking for even results and to avoid excess moisture.

What if I don’t have fresh lemons?

If fresh lemons aren’t available, bottled lemon juice can be used in a pinch. However, fresh lemon juice provides the best bright, natural flavor.

Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli Recipe

Print Recipe

★★★★★

4.9 from 116 reviews

A delicious and nutritious Lemon Butter Salmon served with crispy roasted potatoes and tender roasted broccoli. This recipe combines the rich flavors of butter and lemon with perfectly cooked salmon fillets and crispy vegetables, making it an ideal weeknight dinner or a special occasion meal.

Author: Bella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Salmon

4 fillets salmon (6 oz each)
1/2 cup unsalted butter (1 stick)
2 lemons (1 for juice, 1 for slices)
4 cloves garlic (minced)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 tablespoons olive oil
Fresh parsley for garnish (optional)

Vegetables

4 medium potatoes (about 2 lbs)
1 lb broccoli florets

Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the potatoes and broccoli to crispy perfection.
Prepare the potatoes: Wash and dice the potatoes into bite-sized pieces. Toss them with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika until well coated. Spread them evenly on a large baking sheet.
Start roasting potatoes: Place the baking sheet with the potatoes in the oven and roast for about 20 minutes, until they start to become crispy and golden.
Prepare the broccoli: Meanwhile, toss the broccoli florets with the remaining 1 tablespoon olive oil and a pinch of salt and pepper. Set aside.
Make lemon butter sauce: In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in the juice of 1 lemon.
Prepare the salmon: Pat the salmon fillets dry and season both sides with salt and pepper.
Add broccoli and salmon to the oven: After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Push the potatoes to one side and add the broccoli florets on the other side. Place the salmon fillets skin-side down on the baking sheet, making space between each fillet.
Bake everything together: Brush the salmon fillets generously with the lemon butter sauce. Place thin slices of lemon on top of each fillet. Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender and slightly crisp.
Serve and garnish: Remove from the oven and sprinkle fresh parsley over the salmon and vegetables if desired. Serve immediately to enjoy the warm, flavorful meal.

Notes

Use a meat thermometer to ensure salmon reaches an internal temperature of 145°F for safe consumption.
For extra crispiness on potatoes, soak diced potatoes in cold water for 30 minutes before roasting and dry thoroughly.
Adjust seasoning according to taste; adding a pinch of chili flakes can add a nice kick.
Leftovers can be stored in the refrigerator for up to 2 days and reheated gently to avoid drying out the salmon.

Keywords: lemon butter salmon, roasted potatoes, roasted broccoli, healthy salmon recipe, easy dinner, baked salmon