Lemon Butter Salmon with Crispy Potatoes & Broccoli
A vibrant dish featuring tender salmon, crispy potatoes, and bright broccoli, all enhanced with a garlicky lemon butter sauce, perfect for dinner parties or weeknight meals.
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.
Notes
For an Instagram-worthy presentation, arrange the salmon on a platter with the crispy potatoes and broccoli around them. Drizzle with extra lemon butter and add lemon wedges for garnish. Store leftovers in the refrigerator for up to 3 days.