Lemon Butter Salmon with Crispy Potatoes & Broccoli Recipe

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There is nothing quite like indulging in the vibrant flavors and comforting textures of the Lemon Butter Salmon with Crispy Potatoes & Broccoli Recipe. This dish brings together perfectly seared salmon bathed in a luscious lemon butter sauce, paired with irresistibly crispy baby potatoes and bright green broccoli florets. Each element complements the others beautifully, creating a meal that’s as satisfying to the eye as it is to the palate. Whether you’re cooking for family or friends, this recipe promises a wholesome, restaurant-quality dinner that leaves everyone asking for seconds.

Ingredients You’ll Need

The magic of this Lemon Butter Salmon with Crispy Potatoes & Broccoli Recipe starts with simple, fresh ingredients that pack a punch. Each plays a crucial role—from the potatoes adding that golden, crispy bite, to the salmon bringing rich, tender flavor, and the lemon butter sauce tying everything together with silky brightness.

• 4 salmon fillets: Fresh, high-quality salmon is key for the best flavor and texture.
• 1 lb baby potatoes, halved: These roast to crispy perfection, giving you that satisfying crunch and hearty base.
• 2 cups broccoli florets: Adds a vibrant, nutritious touch of green and a bit of earthy sweetness.
• 3 tbsp olive oil: Used for roasting the vegetables and enhancing their natural flavors.
• Salt and black pepper to taste: Essential seasonings to bring out the best in both vegetables and salmon.
• 2 tbsp butter: Adds richness to the sauce and infuses the salmon with silky, buttery notes.
• 3 garlic cloves, minced: Provides a fragrant, savory base for the lemon butter sauce.
• 1/2 cup chicken or vegetable broth: Adds depth and a bit of savory balance to the sauce.
• 1/2 cup heavy cream: Creates a creamy, luscious texture that makes the sauce irresistible.
• 2 tbsp fresh lemon juice: Brings brightness and acidity, cutting through the richness beautifully.
• 1 tsp lemon zest: Adds a concentrated citrus aroma that elevates every bite.
• 1 tsp Dijon mustard: Enhances the tangy, savory profile, giving the sauce a subtle kick.
• 2 tbsp fresh parsley, chopped: Adds freshness and a pop of color to finish the dish perfectly.

How to Make Lemon Butter Salmon with Crispy Potatoes & Broccoli Recipe

Step 1: Roast the Vegetables

Start by preheating your oven to 400°F (200°C) and preparing a baking sheet with parchment paper or a light grease. Toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and black pepper to ensure they get that irresistible crispy edge. Arrange them in a single layer on the baking sheet and roast for 15 minutes. Then, add the broccoli florets with a drizzle of the remaining olive oil, gently tossing to coat everything evenly, before popping them back in the oven for another 15 minutes until beautifully golden and crisp.

Step 2: Sear the Salmon

While your veggies roast, season the salmon fillets generously with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium heat until it’s hot and shimmering. Place the fillets skin-side down and let them sear for 3 to 4 minutes on each side until the salmon is beautifully browned and perfectly cooked through. Remove the fillets from the pan and set aside to rest while you prepare the sauce.

Step 3: Prepare the Lemon Butter Sauce

Using the same skillet, reduce the heat to medium and add the minced garlic. Sauté it for about 30 seconds to a minute until it smells simply divine, making sure not to burn it. Pour in the chicken or vegetable broth, stirring to lift any browned bits from the pan—they add incredible flavor! Incorporate the heavy cream, lemon juice, lemon zest, and Dijon mustard, then let everything simmer gently for 3 to 4 minutes until the sauce thickens slightly and becomes luxuriously creamy. Finish by stirring in the fresh parsley, which adds a bright, herbaceous note.

Step 4: Combine and Serve

Return the seared salmon fillets to the skillet, spooning the luscious lemon butter sauce over the top. Let them warm through for a couple more minutes so the sauce seeps into every flaky layer of fish. To plate, start with the crispy roasted potatoes and broccoli as your base, then nestle a salmon fillet on top. Drizzle generously with extra sauce and a sprinkle of more fresh parsley for that stunning finish. This is a meal that looks as delightful as it tastes!

How to Serve Lemon Butter Salmon with Crispy Potatoes & Broccoli Recipe

Garnishes

A scattering of fresh parsley is classic and effective, but for a little extra flare, a few thin lemon slices or a light dusting of lemon zest brightens every plate. A small sprig of dill can also complement the fish beautifully if you want to mix things up.

Side Dishes

This Lemon Butter Salmon with Crispy Potatoes & Broccoli Recipe shines on its own, but you can always jazz it up with a simple green salad, garlic bread, or even a light quinoa pilaf if you want more textures and flavors on the table. Keep sides simple so the spotlight stays where it belongs—on that gorgeous salmon and crispy veggies.

Creative Ways to Present

You could serve this dish family-style by arranging the salmon fillets on a large platter surrounded by the colorful roasted potatoes and broccoli, allowing everyone to help themselves. Alternatively, for a more elegant dinner, plate each fillet atop a neat bed of potatoes and broccoli with a drizzle of sauce artistically swooshed alongside. Presentation can be as fun as you want it to be!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers—and trust me, you might because this recipe is that good—store them in airtight containers in the refrigerator for up to 2 days. Keeping the sauce separate can help preserve the texture of the salmon and vegetables.

Freezing

While freezing this Lemon Butter Salmon with Crispy Potatoes & Broccoli Recipe isn’t ideal due to the creamy sauce and delicate textures, you can freeze the cooked potatoes and broccoli separately in freezer-safe bags for up to 1 month. Salmon is best cooked fresh for maximum tenderness and flavor.

Reheating

Reheat leftovers gently in a skillet over low heat or in the oven at 325°F (160°C) to avoid drying out the salmon. If you stored the sauce separately, warm it on the stove and add it fresh before serving to maintain its creamy consistency.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely and pat it dry before cooking to help achieve that perfect sear and avoid excess moisture in the pan.

Is it necessary to use heavy cream in the sauce?

The heavy cream adds richness and smoothness to the lemon butter sauce, but you can substitute it with half-and-half or coconut cream for a lighter or dairy-free alternative. The sauce might be slightly less creamy but still delicious.

Can I substitute the baby potatoes with another type?

Absolutely! Fingerling potatoes or small Yukon Golds work beautifully. Just ensure they are cut into similar sizes to achieve that crispy roast texture evenly.

What’s the best way to get crispy skin on the salmon?

Make sure to pat the salmon skin dry with paper towels before seasoning. Cook skin-side down in a hot pan with enough butter or oil and don’t move it for the first few minutes to let the skin crisp up nicely.

Can this recipe be made gluten-free?

Yes! All the ingredients used are naturally gluten-free, but just double-check that your broth and Dijon mustard do not contain any hidden gluten if you need to avoid it.

Final Thoughts

I can hardly recommend this Lemon Butter Salmon with Crispy Potatoes & Broccoli Recipe enough because it’s the perfect mix of comfort and elegance, simple ingredients and impressive flavors. The joy of sharing a meal that’s bursting with bright citrus, creamy sauce, and crispy textures makes every bite feel special. Give it a try, and I’m sure this will quickly become one of your go-to dinner favorites, too!

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