Lemon Butter Salmon with Crispy Potatoes and Broccoli

An All-in-One Easy Weeknight Dinner

There’s something magical about the combination of bright citrusy lemon, rich butter, and perfectly cooked salmon. Add crispy potatoes and tender broccoli to the mix, and you’ve got a winning weeknight meal! This recipe for Lemon Butter Salmon with Crispy Potatoes and Broccoli is a delicious one-pan dish that comes together easily, with minimal cleanup and maximum flavor.

Why You’ll Love This Recipe

• Balanced and Nutritious: This recipe provides a healthy balance of protein, veggies, and carbs. Salmon is loaded with omega-3 fatty acids, while potatoes offer a satisfying, hearty texture, and broccoli brings plenty of fiber and vitamins.
• One-Pan Wonder: You’ll only need one sheet pan, making this a perfect meal when you’re looking to spend less time on dishes and more time enjoying dinner.
• Bursting with Flavor: The tangy lemon butter sauce elevates the dish with a fresh, zesty flavor that complements the richness of the salmon and the natural sweetness of the vegetables.
• Simple Yet Impressive: While it’s easy enough for a weeknight dinner, it’s also fancy enough to serve when you want to impress guests.

Ingredients

For the salmon and vegetables:

• 4 salmon fillets (6 oz each)
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

For the lemon butter sauce:

• 1/4 cup unsalted butter, melted
• 2 tbsp fresh lemon juice (about half a lemon)
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Directions

1. Preheat the oven: Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the potatoes: In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, onion powder, salt, and pepper. Spread them in an even layer on the prepared baking sheet. Roast for 20 minutes until they begin to turn golden and crispy.
3. Add the broccoli: After 20 minutes, add the broccoli florets to the baking sheet, drizzle with the remaining tablespoon of olive oil, and season with salt and pepper. Roast for an additional 10 minutes.
4. Prepare the lemon butter sauce: While the vegetables are roasting, whisk together the melted butter, lemon juice, lemon zest, minced garlic, and chopped parsley. Season with salt and pepper to taste.
5. Add the salmon: Remove the baking sheet from the oven, and push the potatoes and broccoli to the edges. Place the salmon fillets in the center of the baking sheet, and brush each fillet generously with the lemon butter sauce. Pour any remaining sauce over the vegetables.
6. Finish roasting: Return the sheet pan to the oven and roast for 10-12 more minutes, or until the salmon flakes easily with a fork and the potatoes are crispy on the outside.
7. Serve: Remove from the oven and garnish with extra parsley and lemon wedges if desired. Serve the salmon with the crispy potatoes and broccoli on the side, drizzling any remaining lemon butter sauce over the top.

Serving and Storage Tips

• Serving: This dish is best served fresh out of the oven, with a squeeze of extra lemon juice for a tangy kick. Pair it with a simple side salad for an even more balanced meal.
• Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm the salmon and vegetables in the oven at 350°F (175°C) until heated through, or in the microwave on a lower setting to avoid overcooking the salmon.

Helpful Notes

• Don’t Overcook the Salmon: Salmon cooks quickly, so keep an eye on it. Once it reaches an internal temperature of 145°F (63°C), it’s ready.
• Crisping the Potatoes: For extra crispy potatoes, make sure to spread them in a single layer and avoid overcrowding the pan. You can also broil them for the last 2 minutes of cooking if you want even more crispiness.
• Vegetable Variations: Feel free to switch up the vegetables. Carrots, asparagus, or Brussels sprouts would all work well in this dish.

Frequently Asked Questions

• Can I use frozen salmon? Yes, you can use frozen salmon, but make sure to thaw it completely before baking. Pat it dry to remove excess moisture before adding the lemon butter sauce.
• Is there a dairy-free option for this recipe? To make this dish dairy-free, substitute the butter in the sauce with a dairy-free butter or olive oil.
• What if I don’t have baby potatoes? If you don’t have baby potatoes, you can use regular potatoes cut into smaller chunks. Just make sure they’re evenly sized for even roasting.

Final Thoughts

This Lemon Butter Salmon with Crispy Potatoes and Broccoli is a fantastic all-in-one meal that’s not only easy to make but also bursting with vibrant flavors. The tangy lemon butter sauce complements the rich salmon beautifully, while the crispy potatoes and tender broccoli add texture and color to the plate. Whether you’re cooking for your family or hosting a dinner with friends, this dish will surely become a go-to recipe in your kitchen. So grab your ingredients and get ready to enjoy a delightful, wholesome meal that’s both satisfying and easy to prepare!