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.
