Lemon Butter Salmon with Crispy Potatoes and Broccoli

Why You’ll Love This Recipe

I love how this dish combines simple ingredients into something flavorful and complete. The salmon stays juicy and flaky, the potatoes turn crispy in the oven, and the broccoli adds a fresh contrast. The lemon butter sauce ties everything together with a bright, buttery finish that makes every bite delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets
1/4 cup unsalted butter
2 tablespoons fresh lemon juice
2 cloves garlic (minced)
salt and pepper

lemon slices (for garnish)
fresh parsley (chopped, for garnish)

1.5 lbs baby potatoes (halved)
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika

1 lb broccoli florets
2 tablespoons olive oil
salt and pepper
1 teaspoon lemon zest (optional)

Directions

I start by preheating the oven to 220°C.

In a large bowl, I toss the halved potatoes with olive oil, garlic powder, paprika, salt, and pepper. I spread them on a baking sheet in a single layer and roast them for about 20 minutes.

While the potatoes cook, I prepare the broccoli by tossing it with olive oil, salt, and pepper. After the first 20 minutes, I add the broccoli to the same tray and return everything to the oven. I roast until the potatoes are crispy and the broccoli is tender.

For the salmon, I melt butter in a skillet over medium heat and sauté the minced garlic until fragrant. I add lemon juice, salt, and pepper, and stir to combine.

I push the garlic to the side and place the salmon fillets skin-side down in the skillet. I cook them for a few minutes, then flip and cook until the salmon is flaky and fully cooked.

To serve, I plate the salmon with the crispy potatoes and roasted broccoli. I drizzle the lemon butter sauce over the salmon and finish with lemon slices and fresh parsley.

Servings and timing

This recipe makes 4 servings.
Preparation time takes about 10 minutes.
Cooking time takes around 35 minutes.
Total time is approximately 45 minutes.

Variations

I sometimes add asparagus or green beans instead of broccoli for a different vegetable option. When I want extra flavor, I add a bit of Dijon mustard to the sauce. I also like using sweet potatoes for a slightly sweeter twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm everything gently in a pan or oven to keep the salmon from drying out.

FAQs

Can I bake the salmon instead of pan-frying?

Yes, I sometimes bake it in the oven for an easier, hands-off approach.

How do I know when the salmon is done?

I check that it flakes easily with a fork and looks opaque throughout.

Can I use frozen salmon?

Yes, I thaw it completely before cooking for the best texture.

How do I keep the potatoes crispy?

I make sure not to overcrowd the baking sheet so they roast properly.

Can I make this meal ahead of time?

I can prepare the vegetables ahead, but I prefer cooking the salmon fresh.

Conclusion

I keep making this lemon butter salmon with crispy potatoes and broccoli because it’s a perfect combination of fresh, hearty, and flavorful. It’s a reliable meal that feels both healthy and satisfying without being complicated.

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