Lemon Butter Salmon with Crispy Potatoes and Broccoli
A bright and flavorful one-dish meal featuring pan-finished salmon in a lemon butter sauce, crispy baby potatoes, and fresh broccoli, perfect for weeknights or gatherings.
Ingredients
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 pieces 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 lbs Broccoli florets
- 2 tablespoons Olive oil
- to taste Salt and pepper
- 1 teaspoon Lemon zest (optional)
To Serve
- to taste Lemon slices, for garnish
- to taste Fresh parsley, chopped
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, garlic powder, paprika, and salt and pepper on a rimmed baking sheet. Spread in a single layer with the cut side down.
Roasting
- Roast potatoes for about 20 minutes. After 20 minutes, add broccoli florets tossed with olive oil, salt, and pepper to the same pan or a second sheet if needed. Roast both together for another 12–15 minutes.
Making Lemon Butter Sauce
- While vegetables roast, melt unsalted butter in a small saucepan over low heat. Stir in fresh lemon juice and minced garlic. Keep warm on the lowest heat.
Cooking Salmon
- Season the salmon fillets with salt and pepper. For oven method, bake at 400°F for 8–12 minutes. For stovetop, sear in a skillet over medium-high heat for 3–4 minutes per side.
Plating
- Divide the roasted potatoes and broccoli among plates. Place a salmon fillet on top and spoon lemon butter over the salmon and vegetables. Garnish with lemon slices and parsley.
Notes
This dish works well for meal prep, is easy to scale for larger gatherings, and can be altered with different seasonings or vegetable substitutes. Store leftovers separately to maintain texture.