Description
This Lemon Butter Salmon with Crispy Potatoes and Broccoli is a perfectly balanced, flavorful meal featuring tender salmon fillets brushed with a zesty lemon butter sauce, paired with golden, crispy roasted potatoes and tender broccoli florets. Roasted together in the oven, this dish is simple yet elegant, offering a nutritious and satisfying dinner option.
Ingredients
Scale
Salmon & 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), 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 ensure the roasting environment is set for crispy potatoes and tender vegetables.
- Prepare Potatoes: In a bowl, toss the potato cubes with olive oil, garlic powder, smoked paprika, salt, and pepper until fully coated. Spread them out on a large baking sheet in a single layer to guarantee even roasting.
- Roast Potatoes: Place the baking sheet with the potatoes in the oven and roast for 25-30 minutes, flipping halfway through to ensure all sides become golden brown and crispy.
- Make Lemon Butter Sauce: While the potatoes roast, combine melted butter, fresh lemon juice, lemon zest, minced garlic, dried thyme, salt, and pepper in a small bowl to create a fragrant and zesty lemon butter sauce.
- Prepare Salmon: Place the salmon fillets on a separate baking sheet lined with parchment paper or foil for easy cleanup. Brush the lemon butter sauce generously over each fillet, coating them well.
- Add Broccoli: After the potatoes have roasted for 25-30 minutes, remove the baking sheet from the oven and add the broccoli florets to the potatoes. Drizzle the broccoli with olive oil, season with salt and pepper, then return the baking sheet to the oven.
- Bake Salmon and Broccoli: Place the salmon on a separate rack in the oven, or after removing the potatoes and broccoli, bake the salmon for 12-15 minutes. Bake until the salmon is cooked through and flakes easily with a fork, while the broccoli becomes tender and slightly roasted.
- Serve: Serve the lemon butter salmon immediately alongside the crispy roasted potatoes and tender broccoli for a complete and delicious meal.
Notes
- For extra crispy potatoes, make sure they are spread out in a single layer without overcrowding the pan.
- You can substitute fresh thyme for dried thyme if available for a brighter flavor.
- If cooking time is tight, broccoli can be steamed separately while potatoes roast.
- Use skin-on salmon for extra flavor and texture; just be sure to crisp the skin under the broiler if desired.
- Leftover lemon butter salmon can be stored in the fridge for up to 2 days.
