If you’re looking for a meal that bursts with flavor, ease, and a beautiful balance of textures, the Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe is your next must-try. This dish delivers tender, flaky salmon bathed in a luscious lemon butter sauce, perfectly paired with golden, crispy baby potatoes and vibrant roasted broccoli. Everything comes together in one pan, making it simple to prepare yet impressive enough to serve any night of the week. Whether you’re cooking for family or hosting friends, this recipe is a guaranteed winner that feels both fresh and comforting.
Ingredients You’ll Need
Gathering the right ingredients is vital, and this recipe’s simplicity is what makes it so wonderful: each element plays a key role in building incredible flavor and texture. From rich butter to zesty lemon and hearty potatoes, everything combines seamlessly.
- Salmon fillets (4, about 6 oz each): Choose fresh, high-quality fillets for the best taste and texture.
- Baby potatoes (1 lb, halved): Their small size means they cook quickly and get extra crispy on the outside.
- Broccoli florets (2 cups): Fresh broccoli adds vibrant color and crunch, balancing the rich salmon perfectly.
- Olive oil (3 tablespoons): Helps crisp the vegetables and adds a subtle fruity flavor.
- Unsalted butter (4 tablespoons): The base of the luscious lemon butter sauce that makes the salmon sing.
- Garlic cloves (2, minced): Infuses the butter with savory warmth and depth.
- Lemon juice (juice of 1 lemon): Brings brightness and a fresh zing to the dish.
- Lemon zest (1 teaspoon): Intensifies the lemon flavor without adding acidity.
- Paprika (1 teaspoon): Adds subtle smokiness and a touch of color to the potatoes.
- Salt (1 teaspoon total): Enhances every flavor and is essential for seasoning.
- Black pepper (½ teaspoon): For mild heat and complexity.
- Fresh parsley (chopped): Offers a fresh, herbaceous finish as a garnish.
- Lemon wedges: Perfect for serving and squeezing extra lemony goodness.
How to Make Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe
Step 1: Roast the Potatoes
Start by preheating your oven to 425°F (220°C). Toss the halved baby potatoes with 1½ tablespoons olive oil, ½ teaspoon salt, and paprika. This simple seasoning layers in flavor and helps the potatoes crisp beautifully as they roast on one side of your baking sheet for 15 minutes. Pro tip: preheating the baking sheet can give your potatoes an even better crunch!
Step 2: Add and Roast the Broccoli
While the potatoes begin to cook, toss your broccoli florets in 1 tablespoon olive oil with a pinch of salt and black pepper. After the initial 15 minutes of roasting, add the broccoli next to the potatoes on the baking sheet. Pop it back in the oven to roast an additional 10 minutes, allowing it to soften while still keeping a satisfying bite.
Step 3: Prepare the Lemon Butter Sauce
While your veggies roast, melt the unsalted butter in a small saucepan over medium heat. Stir in minced garlic, lemon juice, and lemon zest, cooking gently for 1–2 minutes until the mixture is fragrant and perfectly blended. This sauce will be the magic that elevates your lemon butter salmon with crispy potatoes and broccoli recipe to the next level.
Step 4: Add Salmon and Finish Roasting
Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper. Carefully push the potatoes and broccoli aside on the baking sheet to make space for the salmon fillets, placing them skin-side down. Spoon the lemon butter sauce evenly over each fillet, then return everything to the oven for 10–12 minutes. You’ll know it’s done when the salmon flakes easily with a fork and glistens with that beautiful buttery lemon sheen.
How to Serve Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe
Garnishes
Fresh parsley sprinkled generously over the top adds a pop of green color and a bright herbal note that balances the richness. Don’t forget the lemon wedges too — a little extra squeeze right before eating intensifies the citrus allure.
Side Dishes
This dish shines as a complete meal but can be paired effortlessly with a crisp green salad or a light quinoa pilaf if you want to add variety and some extra texture. The versatility of this recipe means you can customize it for any appetite or occasion.
Creative Ways to Present
For a stunning presentation, serve the salmon fillets atop a bed of the roasted broccoli and potatoes. Drizzle any remaining lemon butter sauce from the pan around the plate for a glossy finish. If you’re feeling fancy, add a sprinkle of toasted almonds or pine nuts for crunch and a nutty contrast.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftovers in an airtight container within two hours of cooking. They’ll stay fresh for up to 3 days. The flavors meld nicely overnight, making for an even more delicious next-day meal.
Freezing
If you want to freeze portions, make sure the salmon and vegetables are completely cooled first. Store them in a freezer-safe container or zip-top bag for up to 2 months. Keep in mind that texture may change slightly upon thawing, especially the broccoli.
Reheating
Reheat leftovers gently in a low oven (about 300°F) or in a skillet over medium-low heat to avoid drying out the salmon. Avoid microwaving, which can make the fish tough. Adding a splash of water or lemon butter sauce while reheating can help keep everything moist and flavorful.
FAQs
Can I use frozen salmon fillets for this recipe?
Absolutely! Just make sure to thaw them completely in the refrigerator overnight before cooking, so they roast evenly and retain their delicate texture.
What’s the best type of potatoes to use?
Baby or new potatoes are perfect because their small size means they roast quickly and crisp up beautifully without needing to be cut into smaller pieces.
Can I substitute the broccoli for another vegetable?
Yes! Asparagus, green beans, or even Brussels sprouts would make fantastic alternatives — just adjust roasting time slightly if needed for doneness.
How do I get extra crispy potatoes?
Preheating your baking sheet before adding the potatoes helps create a crispier crust. Also, make sure you don’t overcrowd the pan to allow proper air circulation during roasting.
Is this recipe gluten-free?
Definitely! This Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe naturally contains no gluten, making it a safe and delicious choice for gluten-free diets.
Final Thoughts
There’s something truly special about a meal that’s both comforting and elegant, easy but impressive — and that’s exactly what this Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe delivers. Whether you’re cooking a weeknight dinner or trying to wow your guests, this dish offers layers of flavor and texture that always satisfy. Go ahead and give it a try; I promise it will become one of your favorite recipes to turn to again and again!
Print
Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
A delicious and healthy Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli, all cooked together on one sheet pan for an easy and flavorful weeknight dinner.
Ingredients
Salmon:
- 4 salmon fillets (about 6 oz each)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Vegetables:
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
For Roasting:
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Lemon Butter Sauce:
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- Juice of 1 lemon
- 1 teaspoon lemon zest
Instructions
- Preheat and prepare potatoes: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil. In a bowl, toss the halved baby potatoes with 1½ tablespoons olive oil, ½ teaspoon salt, and 1 teaspoon paprika. Spread them evenly on one side of the baking sheet and roast for 15 minutes to begin crisping.
- Prepare broccoli: While the potatoes roast, toss the broccoli florets with 1 tablespoon olive oil, a pinch of salt, and black pepper. After the potatoes have roasted for 15 minutes, add the broccoli to the baking sheet, distributing it next to the potatoes, and continue roasting both vegetables together for another 10 minutes.
- Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper for balanced flavor.
- Make lemon butter sauce: In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook for 1–2 minutes until fragrant. Stir in the lemon juice and lemon zest, then remove from heat to prevent burning the garlic.
- Arrange salmon and add sauce: After the vegetables are roasted (about 25 minutes total), push the potatoes and broccoli to one side of the baking sheet to make room for the salmon fillets. Place the salmon skin-side down on the empty space of the baking sheet. Spoon the lemon butter sauce evenly over each fillet.
- Final roast: Return the baking sheet to the oven and roast for an additional 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnish and serve: Remove from the oven and sprinkle chopped fresh parsley over the salmon and vegetables. Serve warm, accompanied by lemon wedges for extra brightness.
Notes
- For crispier potatoes, preheat the baking sheet in the oven before adding the potatoes.
- You can substitute broccoli with asparagus or green beans according to preference.
- Add red pepper flakes to the lemon butter sauce for a spicy kick.
