Description
This Lemon Butter Salmon with Crispy Potatoes and Broccoli is a delightful and balanced meal featuring tender salmon fillets glazed with a zesty lemon butter sauce, perfectly roasted crispy potatoes seasoned with smoked paprika and garlic, and vibrant roasted broccoli florets. It’s an easy, wholesome dish that comes together in under an hour, perfect for a nutritious weeknight dinner or a special occasion.
Ingredients
Scale
Salmon and Lemon Butter Sauce
- 4 salmon fillets (skin-on or skinless)
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper, to taste
Crispy Potatoes
- 4 medium potatoes (Yukon Gold or red potatoes), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Roasted Broccoli
- 1 bunch broccoli, cut into florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the potatoes and cooking the salmon evenly.
- Prepare and roast potatoes: In a bowl, toss the cubed potatoes with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly in a single layer on a large baking sheet. Roast in the oven for 25-30 minutes, flipping halfway through to ensure even browning and a crispy texture.
- Make lemon butter sauce: While the potatoes roast, combine melted butter, fresh lemon juice, lemon zest, minced garlic, thyme, salt, and pepper in a small bowl and mix well to create the flavorful lemon butter sauce for the salmon.
- Prepare salmon: Place the salmon fillets on a separate baking sheet lined with parchment paper or foil for easy cleanup. Brush each fillet generously with the lemon butter mixture, ensuring even coverage for maximum flavor.
- Add broccoli to the potatoes: Once the potatoes have roasted for about 25-30 minutes and are golden and crispy, add the broccoli florets directly to the same baking sheet. Drizzle the broccoli with 1 tablespoon olive oil and season with salt and pepper to taste. Return the baking sheet to the oven to roast the broccoli alongside the potatoes.
- Bake salmon: Place the salmon in the oven on a separate rack or, once the potatoes are done, remove them to free space. Bake the salmon for 12-15 minutes until it is cooked through and flakes easily with a fork.
- Serve immediately: Plate the lemon butter salmon alongside the crispy roasted potatoes and broccoli. Serve hot for a deliciously balanced and satisfying meal.
Notes
- You can use either skin-on or skinless salmon fillets based on your preference; skin-on helps keep the fish moist during cooking.
- For extra crispiness, make sure potatoes are spread in a single layer without overcrowding.
- Fresh thyme can be substituted for dried thyme for a more vibrant herb flavor.
- Adjust the lemon juice and zest to taste if you prefer a tangier sauce.
- This dish can be prepared with other vegetables like asparagus or green beans if broccoli is not available.
- Ensure potatoes are cut into uniform pieces for even roasting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 salmon fillet with potatoes and broccoli)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
