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Lemon Butter Salmon served with crispy potatoes and steamed broccoli

Lemon Butter Salmon with Crispy Potatoes and Broccoli

A quick and satisfying dinner featuring buttery salmon, crispy potatoes, and vibrant broccoli, all roasted together for a one-pan wonder.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the salmon
  • 4 6 oz Salmon fillets Fresh or thawed if frozen
  • 1/4 cup Unsalted butter Melted for coating
  • 2 tablespoons Fresh lemon juice To enhance flavor
  • 2 cloves Garlic, minced Freshly minced for best flavor
  • to taste Salt and pepper To season
  • Lemon slices, for garnish For serving
  • Fresh parsley, chopped For garnish
For the potatoes
  • 1.5 lbs Baby potatoes, halved Cut in half for even cooking
  • 3 tablespoons Olive oil For roasting
  • 1 teaspoon Garlic powder For added flavor
  • 1 teaspoon Paprika To enhance color and taste
For the broccoli
  • 1 lb Broccoli florets Fresh florets for a vibrant addition
  • 2 tablespoons Olive oil For roasting
  • to taste Salt and pepper To season
  • 1 teaspoon Lemon zest (optional) For additional flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper.
  3. Spread the potatoes on a baking sheet in a single layer. Roast for 20 minutes.
  4. While the potatoes are cooking, prepare the salmon by melting the butter in a small saucepan over medium heat. Stir in the lemon juice and minced garlic.
Cooking
  1. After the potatoes have roasted for 20 minutes, place the salmon fillets on the sheet. Brush them with the lemon butter mixture and sprinkle with salt and pepper.
  2. Add the broccoli florets drizzled with olive oil, salt, and pepper to the sheet.
  3. Return everything to the oven and roast for an additional 12-15 minutes, until the salmon flakes easily and the veggies are tender.
  4. Serve hot, garnished with lemon slices and fresh parsley.

Notes

Got leftovers? This dish keeps well in the fridge for about 3 days. Reheat in the oven for best results. Consider adding asparagus or green beans for variety.