Lemon Butter Salmon with Crispy Potatoes & Broccoli
Lemon Butter Salmon with Crispy Potatoes & Broccoli is the kind of dish that elevates any meal into a celebration. Whether you’re hosting a dinner party or whipping up something special for a simple weeknight dinner, this recipe embodies the vibrant flavors of fresh lemon paired with tender salmon and hearty veggies. I’ve made this dish numerous times, and every time it leaves my family and friends raving. The combination of crispy potatoes and bright, garlicky lemon butter on flaky salmon is simply irresistible, making it a perfect addition to your culinary repertoire.
What Makes This Recipe Special
Why should you try Lemon Butter Salmon with Crispy Potatoes & Broccoli? One of the standout features of this dish is just how quickly it comes together—perfect for busy weeknights or when you want a nutritious meal without sacrificing flavor. The balance of protein, healthy fats, and fresh vegetables makes it a wholesome option that even kids adore. Plus, it’s an authentic showcase of simple ingredients that yield impressive results.
“This Lemon Butter Salmon was a hit at our family dinner! The potatoes were so crispy, and the buttery sauce was the cherry on top. Definitely making it again!”
The Cooking Process Explained
Preparing this dish is straightforward and can be broken down into a few simple steps. Initially, you’ll start by roasting the potatoes to achieve that desired crispness, while your salmon cooks beautifully in a flavorful lemon butter sauce. The broccoli rounds out the meal both visually and nutritionally, making it an easily satisfying dish to prepare.
What You’ll Need
To bring this delicious meal to your table, gather these items:
- 4 salmon fillets
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 2 cloves garlic, minced
- Fresh parsley for garnish
Feel free to experiment—with olive oil, for instance, you might opt for avocado oil for a different flavor profile.
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, and season with salt and pepper. Spread them on a baking sheet and roast for 20-25 minutes, stirring halfway through to ensure they get crispy on all sides.
- After 15 minutes, toss the broccoli florets with the remaining olive oil, salt, and pepper, and add them to the baking sheet for the last 10 minutes of roasting.
- While the veggies are roasting, melt the butter in a skillet over medium heat. Then add the minced garlic, lemon juice, and lemon zest, stirring until well combined.
- Season the salmon fillets with salt and pepper, then place them in the skillet, cooking each side for 4-5 minutes until nicely cooked through.
- Serve the salmon atop a bed of crispy potatoes and broccoli, drizzled with the delightful lemon butter sauce. Finish with a sprinkle of fresh parsley for that pop of color.
Best Ways to Enjoy It
For an Instagram-worthy presentation, arrange the salmon fillets on a platter with the crispy potatoes and broccoli artfully placed around them. Drizzle extra lemon butter sauce over the top, and don’t hesitate to add a few lemon wedges for garnish. Pair it with a light white wine or sparkling water with a splash of citrus for a refreshing contrast that complements the dish beautifully.
Keeping Leftovers Fresh
Storing leftovers is a breeze. Allow any salmon, potatoes, and broccoli to cool down completely before transferring them to an airtight container. You can safely store leftovers in the refrigerator for up to 3 days. For longer storage, consider freezing the salmon and potatoes separately, as they can maintain quality for up to three months in the freezer. Reheat in the oven for the best results, as it will help maintain the original crispiness of the potatoes.
Helpful Cooking Tips
- For an extra layer of flavor, marinate the salmon in lemon juice for about 30 minutes before cooking.
- If you’re short on time, consider using pre-cut broccoli florets and microwaveable baby potatoes to speed up the process.
- Taste the lemon butter sauce before drizzling—adjust the seasoning as needed to ensure it meets your palate.
Creative Twists
Feel like switching things up? You can experiment with different seasonings. Adding dill or thyme can provide a delightful herbal note. For a spicy kick, consider a sprinkle of red pepper flakes. If you’re looking for a low-carb option, swap the potatoes with zucchini or cauliflower rice for a lighter alternative.
Your Questions Answered
1. What is the prep time for this dish?
The total prep and cook time is about 40 minutes, making it a perfect weeknight meal option.
2. Can I substitute any ingredients?
Absolutely! If you don’t have baby potatoes, regular potatoes can be used—just adjust the cooking time accordingly. You could also use asparagus in place of broccoli.
3. Is it safe to freeze the leftovers?
Yes, it’s safe to freeze leftovers, but for the best texture, only freeze the salmon and potatoes, as broccoli tends to become mushy when thawed.
Lemon Butter Salmon with Crispy Potatoes & Broccoli
Ingredients
For the Salmon
- 4 pieces salmon fillets Feel free to marinate in lemon juice for extra flavor.
- 2 tablespoons butter Melted for the lemon butter sauce.
- 2 tablespoons olive oil Can be substituted with avocado oil.
- 2 tablespoons lemon juice Freshly squeezed for best flavor.
- 1 teaspoon lemon zest Adds brightness to the sauce.
- Salt and pepper to taste
For the Vegetables
- 1 pound baby potatoes, halved Roasted until crispy.
- 2 cups broccoli florets Added to the potatoes in the oven.
- 2 cloves garlic, minced Infuses flavor into the butter sauce.
- Fresh parsley for garnish Adds a pop of color.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, and season with salt and pepper. Spread them on a baking sheet and roast for 20-25 minutes, stirring halfway through.
- After 15 minutes, toss the broccoli florets with the remaining olive oil, salt, and pepper, and add them to the baking sheet for the last 10 minutes of roasting.
Cooking the Salmon
- While the veggies are roasting, melt the butter in a skillet over medium heat. Add the minced garlic, lemon juice, and lemon zest, stirring until well combined.
- Season the salmon fillets with salt and pepper, then place them in the skillet, cooking each side for 4-5 minutes until nicely cooked through.
Serving
- Serve the salmon atop a bed of crispy potatoes and broccoli, drizzled with the delightful lemon butter sauce. Finish with a sprinkle of fresh parsley for garnish.
