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Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli

Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli

This Easy Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli is a vibrant, elegant yet effortless one-pan meal that combines tender salmon fillets in a luscious lemon butter sauce with golden, crunchy baby potatoes and perfectly roasted broccoli. Ready in under 40 minutes, it balances tangy, savory, and fresh flavors making it ideal for busy weeknights or casual dinners that feel special.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Proteins

  • 4 salmon fillets, skin on (fresh or thawed)

Vegetables

  • 1 lb baby potatoes, halved
  • 3 cups broccoli florets

Produce

  • 1 lemon (zested and juiced)
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped (optional)

Pantry Staples

  • 3 tbsp unsalted butter
  • 3 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the potatoes: Halve the baby potatoes and toss them with olive oil, salt, and pepper. Spread evenly on a baking tray and roast in a preheated oven at 425°F (220°C) for about 20 minutes until golden and crispy on the outside.
  2. Roast the broccoli: After the potatoes have roasted for 10 minutes, toss the broccoli florets with olive oil, salt, and pepper and add them to the baking tray. Continue roasting both vegetables together for the remaining time until broccoli is tender with a bit of char.
  3. Cook the salmon: Heat a skillet over medium-high heat and add butter. Season salmon fillets with salt and pepper, then place skin-side down in the hot pan. Cook undisturbed for 4-5 minutes until skin is crisp and fish is mostly opaque. Flip and cook another 2-3 minutes until cooked through.
  4. Make the lemon butter sauce: Reduce heat to low in the same pan, add minced garlic and fresh lemon juice, allowing it to bubble gently for about a minute. Remove from heat and stir in remaining butter to create a creamy, tangy sauce. Pour over the cooked salmon.
  5. Assemble and serve: Plate the crispy potatoes and roasted broccoli alongside the salmon. Drizzle the lemon butter sauce generously over everything and garnish with chopped parsley for a fresh, colorful finish.

Notes

  • Pat salmon dry before cooking to achieve crispy skin without steaming.
  • Do not overcrowd the baking tray to ensure even roasting and crispiness.
  • Use fresh lemon juice and zest for the brightest, freshest flavor.
  • Add fresh herbs like parsley or dill at the end for enhanced aroma and presentation.
  • Roast at high heat (425°F/220°C) for perfectly crispy potatoes and nicely charred broccoli.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking, Pan-frying
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 salmon fillet with vegetables
  • Calories: 480 kcal
  • Sugar: 3 g
  • Sodium: 350 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 90 mg

Keywords: lemon butter salmon, crispy potatoes, roasted broccoli, easy dinner, healthy salmon, weeknight meal, one-pan meal, gluten free, quick recipe