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
Scale
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
