Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe
There’s just something magical about a dinner that checks every box: gorgeous colors, bold flavors, less cleanup, and a cozy, satisfying finish. That’s exactly what you get with Lemon Butter Salmon with Crispy Potatoes and Broccoli. With melt-in-your-mouth salmon, golden potatoes, and vibrant broccoli bound by a zesty lemon butter, this sheet pan supper feels like what you’d serve to impress your best friend but it’s so easy, you might just find yourself adding it to your weekly rotation.
Ingredients You’ll Need
This recipe celebrates a handful of kitchen staples, letting each ingredient’s character shine through. Each component isn’t just filling a role—it’s bringing something unique to the orchestra of flavor, color, and texture that makes Lemon Butter Salmon with Crispy Potatoes and Broccoli such a hit.
- Salmon fillets: Choose skinless or skin-on depending on your preference; the rich, flaky salmon is the undeniable star of the dish.
- Baby potatoes: Their creamy centers and crisp, golden outsides give the meal extra heartiness and irresistible texture.
- Broccoli florets: This green powerhouse soaks up the lemon butter and roasts to perfection alongside everything else.
- Olive oil: Essential for that satisfying crisp on the potatoes and a little extra richness for the veggies.
- Garlic powder: Adds a gentle garlicky note to the potatoes without overpowering the dish.
- Paprika: Gives a beautiful golden color and subtle smokiness to the roasted potatoes.
- Salt: Just enough seasoning to draw out the best in each main ingredient.
- Black pepper: Brings a gentle warmth and rounds out every bite.
- Lemon (zest and juice): The dual action of zest and juice brightens the whole dish, making the salmon sing with fresh flavor.
- Unsalted butter: When melted and mixed with lemon and garlic, it’s pure gold for brushing over the fish.
- Garlic (minced): Fresh garlic makes the lemon butter sizzle with flavor and aroma.
- Fresh parsley or dill (optional): A handful of herbs at the end adds a fragrant, finishing touch that feels special.
How to Make Lemon Butter Salmon with Crispy Potatoes and Broccoli
Step 1: Prep and Roast the Potatoes
Start by preheating your oven to 425°F. Toss the halved baby potatoes in two tablespoons of olive oil, garlic powder, paprika, salt, and black pepper. Spread them out on a large baking sheet—try to give each potato a little space so you get those extra crispy edges instead of steaming. Roast for about 20 minutes. The potatoes should start to turn golden, and the kitchen will already smell amazing.
Step 2: Whip Up the Lemon Butter
While the potatoes work their magic, mix up your lemon butter. In a small bowl, combine the melted butter, zest and juice of one lemon, and the minced garlic. Stir it together until fragrant and luscious. This easy mixture is the flavor backbone of Lemon Butter Salmon with Crispy Potatoes and Broccoli, tying everything together with a bright, buttery richness.
Step 3: Add the Salmon and Broccoli
After 20 minutes, give the potatoes a quick stir and push them to one side of the pan. Arrange the broccoli florets and salmon fillets alongside the potatoes—this is when your sheet pan really starts to look like a spread. Drizzle the remaining tablespoon of olive oil over the broccoli and sprinkle with a pinch of salt and pepper. Brush the lemon butter generously over the salmon fillets, making sure every nook and cranny is coated.
Step 4: Finish Roasting
Return the sheet pan to the oven and roast for another 12 to 15 minutes. The salmon should be just cooked through, flaky, and moist, the potatoes ultra-crispy, and the broccoli tender with edges that are just a little bit charred. If you love extra crispy potatoes and salmon, don’t hesitate to switch on the broiler for the last couple minutes—just keep a watchful eye!
Step 5: Garnish and Serve
Once everything’s ready, scatter some chopped fresh parsley or dill over the top for a burst of color and fresh, herbal flavor. Serve it all up immediately for that glorious contrast of zesty salmon, crackly potatoes, and green, lemony broccoli on every plate. You just turned a simple sheet pan into dinner perfection!
How to Serve Lemon Butter Salmon with Crispy Potatoes and Broccoli
Garnishes
A shower of freshly chopped parsley or dill is one of my favorite finishing touches for Lemon Butter Salmon with Crispy Potatoes and Broccoli. If you have fresh lemon wedges on hand, offer those too—just a little extra squeeze at the table takes everything up a notch. For a zippier finish, try a pinch of flaky sea salt or some freshly cracked black pepper right before serving.
Side Dishes
Honestly, this dish is a complete meal on its own, but if you’re entertaining or feeling indulgent, it pairs beautifully with a crisp green salad or a creamy tzatziki sauce. For a bread option, a crusty baguette or warm pita is perfect for soaking up any extra lemon butter (trust me, you won’t want a drop to go to waste).
Creative Ways to Present
For a family-style dinner, serve everything straight from the sheet pan—just set it on a wooden board, add herbs for garnish, and let everyone dig in. Hosting a dinner party? Plate the salmon fillets atop a pile of potatoes and broccoli, and drizzle more lemon butter over the top. For a packed lunch, layer everything into meal-prep containers while still warm—the flavors only get better as they mingle!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is a big if!), store the cooled Lemon Butter Salmon with Crispy Potatoes and Broccoli in airtight containers in the fridge for up to 2 days. The potatoes stay surprisingly crispy, and the salmon retains its moistness thanks to the lemon butter.
Freezing
Salmon freezes well, but for best results, freeze it separately from the potatoes and broccoli. Place the salmon in a freezer-safe container or bag, and do the same for the veggies. They’ll keep for up to a month—just thaw overnight in the fridge before reheating for a quick, gourmet-feeling meal anytime.
Reheating
To reheat, arrange the salmon, potatoes, and broccoli on a baking sheet, and warm in a 350°F oven for about 10 minutes. This keeps the potatoes crisp and the salmon juicy. Avoid the microwave if possible, as it can dry the salmon and make the potatoes soggy. A quick flash under the broiler at the end revives that perfect texture.
FAQs
Can I use frozen salmon fillets instead of fresh?
Absolutely! Just be sure to thaw the salmon completely and pat it dry before using—this helps you get that beautifully flaky texture and helps the flavors from the lemon butter adhere perfectly.
What can I use instead of baby potatoes?
Any waxy potato works well here—Yukon golds, fingerlings, or even sweet potatoes cut into chunks all roast up deliciously crisp. Just try to cut everything a similar size for even cooking.
Is this dish good for meal prep?
Definitely! Lemon Butter Salmon with Crispy Potatoes and Broccoli holds up well overnight and reheats beautifully for lunch or dinner the next day. Pack it up with an extra lemon wedge and it feels like a midday treat.
How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and appears opaque in the center. The internal temperature should reach 145°F—if you have a kitchen thermometer, now’s the time to use it for perfect results every time.
Can I add other vegetables?
Yes! Carrots, asparagus, or thinly sliced red onions can join the roasting party—just keep an eye on cooking times, as some veggies may cook faster or slower than broccoli. Make your Lemon Butter Salmon with Crispy Potatoes and Broccoli your own!
Final Thoughts
If you’re longing for a meal that feels both fresh and comforting, Lemon Butter Salmon with Crispy Potatoes and Broccoli delivers every time. It’s a breeze to make but packs a restaurant-worthy punch, so grab your sheet pan and dive in. I can’t wait for you to taste how simple, wholesome ingredients can come together for a weeknight dinner that’s truly something special!
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Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Lemon Butter Salmon with Crispy Potatoes and Broccoli is a flavorful and easy-to-make sheet pan dinner that’s perfect for busy weeknights. The salmon is coated in a tangy lemon butter sauce, while the potatoes and broccoli roast to crispy perfection alongside. A delicious and balanced meal all on one pan!
Ingredients
Salmon:
- 4 salmon fillets (about 6 oz each)
Potatoes:
- 1½ pounds baby potatoes (halved)
Broccoli:
- 3 cups broccoli florets
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Lemon Butter Sauce:
- Zest and juice of 1 lemon
- 3 tablespoons unsalted butter (melted)
- 2 cloves garlic (minced)
Garnish:
- Fresh parsley or dill for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the potatoes: Toss halved potatoes with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper. Roast for 20 minutes.
- Make the lemon butter sauce: Combine melted butter, lemon juice, lemon zest, and minced garlic.
- Add salmon and broccoli: Push potatoes to one side of the pan. Add broccoli and salmon. Drizzle broccoli with remaining olive oil, season, and brush salmon with lemon butter.
- Roast: Return the pan to the oven and roast for 12–15 minutes until cooked through.
- Garnish and serve: Garnish with parsley or dill and serve hot.
Notes
- You can line the baking sheet with parchment for easier cleanup.
- For extra crispiness, broil the salmon and potatoes for 1–2 minutes at the end.
- Leftovers store well and make a great next-day lunch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 490
- Sugar: 3g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 95mg
