Description
This Lemon Butter Salmon with Crispy Potatoes and Broccoli is a wholesome, flavorful dish perfect for a healthy weeknight dinner. Tender salmon fillets are brushed with a zesty lemon butter sauce and baked to perfection alongside golden, crispy roasted potatoes and vibrant, tender broccoli. This recipe combines simple ingredients and oven roasting techniques to create a balanced meal with a delightful mix of textures and fresh flavors.
Ingredients
Scale
Salmon and Lemon Butter Sauce
- 4 salmon fillets (skin-on or skinless)
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper, to taste
Potatoes
- 4 medium potatoes (Yukon Gold or red potatoes work well), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Broccoli
- 1 bunch broccoli, cut into florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes and baking the salmon and broccoli.
- Prepare potatoes: In a bowl, toss the 1-inch cubed potatoes with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread the potatoes on a large baking sheet in a single layer to ensure they roast evenly.
- Roast potatoes: Place the potatoes in the oven and roast for 25-30 minutes, flipping them halfway through to achieve a golden, crispy texture.
- Make lemon butter sauce: While potatoes roast, mix the melted butter, fresh lemon juice, lemon zest, minced garlic, thyme, salt, and pepper in a small bowl to create a flavorful lemon butter sauce for the salmon.
- Prepare salmon: Place salmon fillets on a separate baking sheet lined with parchment paper or foil. Brush each fillet generously with the lemon butter mixture to infuse them with bright citrus and herb flavors.
- Add broccoli to potatoes: After the potatoes have roasted for 25-30 minutes, add the broccoli florets to the same baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper, then return to the oven to roast together.
- Bake salmon: Place the salmon on a different oven rack or bake after removing the potato and broccoli tray. Bake the salmon for 12-15 minutes until it is cooked through and flakes easily with a fork.
- Serve: Plate the lemon butter salmon alongside the crispy roasted potatoes and tender broccoli, serving immediately to enjoy the freshness and textures at their best.
Notes
- For even crispier potatoes, soak potato cubes in cold water for 30 minutes before roasting, then pat dry thoroughly.
- If using skin-on salmon, consider roasting skin-side down for crispiness.
- Adjust lemon juice and zest amounts to taste depending on desired citrus intensity.
- Feel free to substitute thyme with fresh rosemary or dill for a different herb flavor.
- Ensure broccoli florets are cut into similar sizes for even roasting.
- Optionally, broil salmon for the last 1-2 minutes for a slightly crisp top.
