Name: Lemon Butter Salmon with Crispy Potatoes and Broccoli
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1.5 lbs Baby potatoes, halved; 3 tablespoons Olive oil; 1 teaspoon Garlic powder; 1 teaspoon Paprika; to taste Salt and pepper; 4 pieces 6 oz Salmon fillets; 1/4 cup Unsalted butter; 2 tablespoons Fresh lemon juice; 2 cloves Garlic, minced; to taste Salt and pepper; 1 lbs Broccoli florets; 2 tablespoons Olive oil; to taste Salt and pepper; 1 teaspoon Lemon zest (optional); to taste Lemon slices, for garnish; to taste Fresh parsley, chopped

Bright, silky lemon butter coats tender salmon while potatoes roast until golden and broccoli stays crisp-tender — this Lemon Butter Salmon with Crispy Potatoes and Broccoli gives you bright citrus, rich butter, and a satisfying crunch in every bite. The salmon stays moist with a simple pan or oven finish, while baby potatoes crisp up with olive oil, paprika, and garlic powder for a rustic base. Broccoli roasted or pan-tossed adds color, texture, and a fresh pop of green. It’s easy enough for a weeknight but special enough for guests. Serve with extra lemon slices and a sprinkle of parsley for a clean, classic plate. For a different dinner mood, pair with a simple grain or try the flavors with a similar crispy-potato format like cheesy burger bowls with crispy potatoes.

Why You’ll Love This Lemon Butter Salmon with Crispy Potatoes and Broccoli

Bright lemon butter lifts rich salmon without heavy sauces.
Crispy baby potatoes add hearty texture and hold up to the sauce.
Broccoli brings a fresh, slightly crunchy contrast and color.
Fast to make: most work is hands-off roasting or searing.
Easy to scale for family dinners or a small gathering.
Minimal ingredients, bold flavor — pantry-friendly.
Flexible cooking methods: roast everything in the oven or finish salmon in a pan.
Works as a meal prep option or a special weeknight dish.

What Is Lemon Butter Salmon with Crispy Potatoes and Broccoli?

This is a one-dish style meal (or family-style plate) featuring oven-roasted or pan-finished salmon fillets dressed in a simple lemon butter sauce, served with crispy halved baby potatoes and bright broccoli florets. The salmon is rich and flaky with a silky, citrus-kissed butter sauce. Potatoes are seasoned with garlic powder and paprika until golden and crisp. Broccoli adds freshness and a slight snap that balances the dish. The methods used are roasting for the potatoes and broccoli and either pan-searing or baking for the salmon, giving a cozy, weeknight comfort-food vibe with a light, fresh finish.

Ingredients for Lemon Butter Salmon with Crispy Potatoes and Broccoli

For the Base

1.5 lbs Baby potatoes, halved
3 tablespoons Olive oil
1 teaspoon Garlic powder
1 teaspoon Paprika
to taste Salt and pepper

For the Salmon

4 6 oz Salmon fillets
1/4 cup Unsalted butter
2 tablespoons Fresh lemon juice
2 cloves Garlic, minced
to taste Salt and pepper

For the Broccoli

1 lb Broccoli florets
2 tablespoons Olive oil
to taste Salt and pepper
1 teaspoon Lemon zest (optional)

To Serve

Lemon slices, for garnish
Fresh parsley, chopped

Ingredient Notes (Substitutions, Healthy Swaps)

Salmon: Use any firm salmon fillets (Atlantic or coho). For budget, farmed fillets work fine. Skin-on helps hold the fillet when cooking.
Butter: Swap for olive oil (extra-virgin) for a dairy-free option. The lemon flavor still works well.
Lemon juice: Fresh lemon juice is best; bottled will work in a pinch but is less bright.
Potatoes: If you can’t find baby potatoes, use Yukon Golds cut into 1-inch pieces for similar texture.
Broccoli: Use broccolini or cauliflower florets as an easy swap. Cauliflower will roast slightly longer.
Seasoning: Adjust garlic powder and paprika to taste. For a smokier note, use smoked paprika (optional).
Salt: Kosher salt is easiest to control; table salt is saltier by volume — reduce slightly.

Step-by-Step Instructions

Step 1 – Preheat and prep potatoes
Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, and salt and pepper to taste on a rimmed baking sheet. Spread in a single layer with the cut side down for best crisping.
Visual cue: Potatoes should look evenly coated and not crowded on the pan.

Step 2 – Roast potatoes, then add broccoli
Roast potatoes for about 20 minutes. After 20 minutes, add the broccoli florets tossed with 2 tablespoons olive oil, salt, and pepper to the same pan or a second sheet if needed. Roast both together for another 12–15 minutes until potatoes are golden and broccoli has tender edges.
Pro cue: If broccoli cooks faster, remove it early to keep some bite.

Step 3 – Make the lemon butter sauce
While vegetables roast, melt 1/4 cup unsalted butter in a small saucepan over low heat. Stir in 2 tablespoons fresh lemon juice and 2 cloves minced garlic. Keep warm on the lowest heat so the butter stays liquid but does not brown. Season lightly with salt and pepper. Add 1 teaspoon lemon zest if using.
Visual cue: Sauce should be glossy and fragrant; garlic should be softened but not browned.

Step 4 – Cook the salmon
Season the 4 salmon fillets with salt and pepper. For oven method: place salmon on a lightly oiled baking sheet or in a baking dish and bake at 400°F (205°C) for 8–12 minutes depending on thickness until just opaque and flakey. For stovetop method: heat a nonstick or cast-iron skillet over medium-high, add a touch of oil, place salmon skin-side down (if skin-on), sear 3–4 minutes until crisp, flip and cook 2–4 minutes until done. Spoon lemon butter over salmon in the final minutes.
Pro cue: Salmon is done when it flakes easily with a fork but still looks slightly translucent in the center for moistness.

Step 5 – Plate and garnish
Divide the roasted potatoes and broccoli among plates. Place a salmon fillet on top, spoon extra lemon butter over the salmon and vegetables. Garnish with lemon slices and chopped fresh parsley. Serve immediately.
Visual cue: A glossy drizzle of butter and a bright lemon slice make the dish look finished and fresh.

Pro Tips for Success

Pat salmon dry before seasoning to help achieve a nice sear or even baking.
Cut potatoes uniformly so they finish at the same time.
Roast at high heat (425°F) for crisp potatoes; lower temps make them soft.
Keep the lemon butter warm but not boiling so the butter doesn’t separate.
Use a fork to test salmon doneness; it should flake while still moist.
If broccolini or cauliflower is used, adjust roasting time to prevent burning.
For extra crisp potatoes, flip them once halfway through roasting.
Rest salmon 1–2 minutes after cooking to redistribute juices.

Flavor Variations

Optional: Add 1 teaspoon smoked paprika or a pinch of cayenne to potatoes for a smoky or spicy kick.
Optional: Stir a tablespoon of capers into the lemon butter for briny brightness.
Optional: Add a splash of white wine to the butter sauce while it warms for extra depth (substitute water if avoiding alcohol).
Optional: Mix grated Parmesan with breadcrumbs and sprinkle over potatoes in the last 10 minutes for a cheesy crust.
Optional: Toss broccoli with a little toasted sesame oil and sesame seeds for an Asian twist.
Optional: Top salmon with thinly sliced green onions or dill instead of parsley for a fresh herb change.

Serving Suggestions

Serve with a simple green salad dressed in lemon vinaigrette to echo the citrus.
Spoon the lemon butter over rice, quinoa, or couscous to soak up every drop.
Offer crusty bread to mop up sauce and take it from weeknight to casual dinner party.
Pair with a light white wine or citrusy sparkling water for a bright finish.
Plate family-style on a large board for a rustic, easy-serving presentation.
For brunch or special events, add roasted asparagus instead of broccoli for a seasonal variation.

Make-Ahead, Storage & Reheating

Make-ahead: Potatoes can be par-roasted and refrigerated for up to 24 hours. Re-roast at 425°F for 10–15 minutes to re-crisp.
Prep garlic butter sauce up to a day ahead and rewarm gently before serving. Do not boil the sauce.
Store cooked salmon, potatoes, and broccoli in sealed containers in the fridge for up to 3 days. Keep components separate if possible to preserve texture.
Reheating: Reheat potatoes and broccoli in a 400°F oven for 8–10 minutes, then add salmon for 5–7 minutes just to warm through. Use a low oven to avoid drying the fish. Microwave reheating is faster but may soften the potatoes and dry the salmon.

Storage and Freezing Instructions

Short-term fridge: Store cooked components separately for up to 3 days.
Freezing: Freezing fully cooked salmon is possible but it may lose texture and become slightly mealy; freezing is not recommended if you want the best texture. Instead, freeze only the potatoes (well wrapped) for up to 2 months. Reheat thawed potatoes in a hot oven to restore crispness.
If you must freeze salmon, wrap tightly and use within 1 month; thaw gently in the fridge before reheating. Expect some texture change when previously frozen fish is reheated.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 620 kcal | 36 g | 34 g | 34 g | 5 g | 420 mg

Estimates vary by brands and portions.

FAQ About Lemon Butter Salmon with Crispy Potatoes and Broccoli

Q: My salmon is thick — how long should I cook it?
A: For a 6 oz fillet about 1–1.5 inches thick, bake 8–12 minutes at 400°F. Add 2–3 minutes for thicker pieces and check for flaking.

Q: The lemon butter looks separated — what happened?
A: The sauce overheated. Rewarm gently on low heat and whisk; avoid boiling to keep it emulsified.

Q: Can I cook everything on one sheet pan?
A: Yes. Roast potatoes first, then add broccoli and salmon later on the same pan if space allows. Watch timings to avoid overcooking fish.

Q: How do I keep broccoli crisp and not soggy?
A: High heat and space on the pan help. Toss with oil, roast at 425°F, and remove when edges brown but stems still firm.

Q: Can I use frozen broccoli or potatoes?
A: Frozen broccoli will release water — pat dry and roast at high heat. Frozen potatoes may not crisp as well; thaw and dry first.

Q: How to tell when salmon is done without a thermometer?
A: Press gently with a fork; it should flake but remain slightly translucent in the center. For a thermometer, 125–130°F for medium-rare, 135°F for medium.

Notes

Finish the plated salmon with a last squeeze of lemon for a bright lift.
Sprinkle chopped parsley at the end for color and a fresh herb note.
Serve extra lemon slices on the side for guests who like more acidity.
Use a heavy sheet pan for more even potato browning.
If pan-searing salmon, sear skin-side down longer for crispy skin, then finish flesh-side up.

Troubleshooting

Potatoes not crisp: Make sure they’re dry, cut evenly, and not crowded. Increase oven heat to 425°F.
Salmon dry: Don’t overcook. Remove when it just flakes and still has slight translucence.
Sauce tastes flat: Add a little more fresh lemon juice or salt to brighten flavors.
Broccoli burned: Reduce roast time or move broccoli to a cooler area of the pan; toss earlier if it’s cooking quickly.
Butter separates: Reduce heat and whisk; do not boil the sauce. If separation persists, add a teaspoon of warm water and whisk to re-emulsify.

Final Thoughts

This Lemon Butter Salmon with Crispy Potatoes and Broccoli gives bright, simple flavors and a satisfying mix of textures that work for weeknights and casual entertaining. The recipe is flexible, quick to prep, and built to highlight fresh lemon and butter with minimal fuss.

Conclusion

If you want another take on lemon-butter baked salmon for inspiration and technique, see this Baked Salmon with Amazing Lemon Sauce Recipe – Pinch of Yum for a closely related approach and extra ideas.