Description
Lemon Butter Salmon with Crispy Potatoes & Broccoli is a delightful meal that combines flaky, tender salmon with crispy roasted potatoes and vibrant broccoli, all enhanced by a creamy, tangy lemon butter sauce. Perfect for weeknight dinners or special occasions.
Ingredients
For the Salmon and Vegetables:
- 4 salmon fillets
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 3 tbsp olive oil
- Salt and black pepper to taste
The Lemon Butter Sauce:
- 2 tbsp butter
- 3 garlic cloves, minced
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, chopped
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. Toss baby potatoes with 2 tbsp olive oil, salt, and pepper. Spread on the baking sheet and roast for 15 minutes.
3. Add broccoli florets, drizzle with 1 tbsp olive oil, toss, and roast for an additional 15 minutes until golden and crispy.
4. While vegetables roast, season salmon fillets with salt and pepper.
5. Heat 2 tbsp butter in a skillet over medium heat. Sear salmon skin-side down for 3-4 minutes per side until golden and cooked through. Remove and set aside.
6. In the same skillet, reduce heat to medium and sauté garlic for 30 seconds to 1 minute until fragrant.
7. Add broth and scrape up browned bits with a wooden spoon.
8. Stir in cream, lemon juice, lemon zest, and Dijon mustard. Simmer for 3-4 minutes to thicken slightly.
9. Add fresh parsley and stir to incorporate.
10. Return salmon to the skillet and spoon sauce over. Cook for an additional 2 minutes to meld flavors.
11. Plate roasted potatoes and broccoli, top with a salmon fillet, and drizzle with lemon butter sauce. Garnish with extra parsley if desired.
Notes
Use fresh, high-quality salmon for best flavor. Thaw and pat dry if using frozen.
Cut potatoes evenly for consistent roasting.
Preheat oven fully before roasting to ensure crispiness.
Avoid overcrowding vegetables on the baking sheet to prevent steaming.
Nutrition
- Serving Size: 1 salmon fillet with vegetables and sauce
- Calories: 550
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg