Lemon Butter Salmon with Crispy Potatoes and Broccoli
A delightful dish blending zesty, buttery flavors with succulent salmon, crispy potatoes, and tender broccoli, perfect for any dinner occasion.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 4 fillets fresh salmon fillets perfectly pink and flaky
- 1 pound baby potatoes halved for crispness and flavor
- 2 cups broccoli florets bright green and nutritious
Sauce Ingredients
- 3 tablespoons unsalted butter creamy and rich
- 2 tablespoons extra-virgin olive oil for golden roasted flavor
- 2 cloves garlic finely minced for aromatic depth
- 1 each lemon zest and juice for added brightness
- to taste salt and freshly ground black pepper
- to taste fresh parsley chopped for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) for optimal roasting.
- Toss the halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- After 20 minutes, add the broccoli florets to the baking sheet, toss gently, and roast for an additional 10 minutes.
Cooking the Salmon
- In a skillet over medium heat, melt the butter until it foams. Stir in garlic, lemon zest, and lemon juice.
- Add the salmon fillets skin-side down, sear for 3–4 minutes per side while spooning the lemon-butter sauce over them.
Serving the Dish
- Arrange crispy potatoes and tender broccoli on plates. Place salmon on top or beside the vegetables.
- Drizzle remaining lemon-butter sauce over the dish and garnish with parsley. Serve immediately.
Notes
For extra crispy potatoes, let them sit uncovered for a few minutes before roasting. For a different taste, swap broccoli for green beans or asparagus.