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Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli

Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli

  • Author: Sarah
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli is a quick and easy dinner combining tender, flaky salmon with golden, crispy baby potatoes and vibrant roasted broccoli. Finished with a luscious lemon butter sauce, this balanced and nutritious meal is perfect for busy weeknights or elegant occasions, delivering fresh citrusy flavors alongside comforting textures in under an hour.

Ingredients

Scale

Salmon & Vegetables

  • 4 skin-on salmon fillets (about 6 oz each)
  • 1.5 lbs baby potatoes, washed and halved
  • 4 cups fresh broccoli florets

For the Sauce

  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Seasonings & Garnishes

  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley or dill, chopped (optional)

Instructions

  1. Prepare the potatoes: Wash and halve the baby potatoes, then toss them in olive oil, salt, and pepper. Spread them out on a baking sheet and roast at 425°F (220°C) for about 20 minutes to start crisping up.
  2. Add the broccoli: While the potatoes start roasting, trim the broccoli into florets. After the potatoes have roasted for 20 minutes, add the broccoli to the pan with a drizzle of olive oil and a pinch of salt. Toss gently and continue roasting for another 15 minutes, until both potatoes and broccoli are tender and golden.
  3. Cook the salmon: Pat the salmon fillets dry and season with salt and pepper. Place them skin-side down on a lightly oiled, separate baking tray or add to the pan if there’s space. Roast the salmon in the oven at 425°F for 12-15 minutes, until the flesh flakes easily.
  4. Make the lemon butter sauce: While the salmon cooks, melt butter in a small pan over medium heat. Stir in minced garlic and cook until fragrant, about 30 seconds. Add fresh lemon juice and zest, stirring to combine. Remove from heat and set aside.
  5. Combine and serve: Once everything is ready, drizzle the lemon butter sauce generously over the salmon, potatoes, and broccoli. Garnish with freshly chopped herbs if desired, then serve immediately.

Notes

  • Dry the salmon well to ensure the skin gets extra crispy during roasting.
  • Roast at 425°F to help potatoes crisp without overcooking the salmon.
  • Don’t overcrowd the pan to allow vegetables to crisp properly instead of steaming.
  • Add lemon zest carefully to avoid white pith bitterness.
  • Check salmon doneness starting at 12 minutes to avoid overcooking and keep it moist.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 salmon fillet with vegetables
  • Calories: 480
  • Sugar: 3g
  • Sodium: 250mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 90mg

Keywords: lemon butter salmon, crispy potatoes, roasted broccoli, healthy dinner, gluten free, easy salmon recipe, sheet pan dinner, weeknight meal

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Find it online: https://paradisedishes.com/lemon-butter-salmon-with-crispy-potatoes-and-roasted-broccoli/