Baked Salmon with Amazing Lemon Sauce Recipe
A hearty and flavorful baked salmon dish served with roasted gold potatoes and tender broccoli, all elevated by an amazing, creamy lemon butter sauce infused with garlic, shallots, and fresh herbs. Perfect for a balanced and elegant weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Vegetables
- 1 lb. small gold potatoes, cut into bite-sized pieces
- 2–3 cups broccoli florets (baby broccoli preferred)
Salmon
- 1–2 lbs. salmon fillets (cut into 2–4 pieces)
Sauce
- 6–8 tablespoons butter
- 1–2 cloves garlic, minced
- 1 shallot, minced
- 2–3 sprigs fresh thyme
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley or basil
- Salt and pepper to taste
Seasoning & Oils
- Olive oil
- Garlic powder
- Salt and pepper
Instructions
- Roast the Potatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the bite-sized gold potatoes with olive oil, garlic powder, salt, and pepper. Spread them evenly on the baking sheet and roast for 25 minutes, or until they are lightly browned and cooked through.
- Prepare the Lemon Sauce: While the potatoes roast, melt 6 tablespoons of butter in a medium saucepan over medium-low heat. Add the minced garlic, shallot, and fresh thyme sprigs. Sauté gently for 3-5 minutes until soft and aromatic. Pour in the chicken broth and heavy cream, bringing the mixture to a low simmer. Let it cook on low heat until the sauce thickens enough to coat the back of a spoon. Remove thyme sprigs, whisk in the lemon juice, stir in fresh parsley or basil, and season to taste with salt and pepper.
- Bake the Salmon and Broccoli: Once the potatoes have roasted, remove the baking sheet from the oven. Add the broccoli florets and salmon fillets to the pan, keeping everything in one layer. Toss or brush the vegetables and salmon with olive oil, then season with salt and pepper. Return the pan to the oven and bake for an additional 10-15 minutes, until the salmon is just cooked through, flaky but still moist, and the broccoli is tender.
- Serve: Plate the roasted potatoes, salmon, and broccoli. Spoon generous amounts of the creamy lemon sauce over the salmon and sides. Garnish with extra herbs and lemon wedges if desired. Enjoy this delicious and comforting meal immediately.
Notes
- You can adjust the thickness of the sauce by simmering it longer if it’s too thin or adding a splash more broth or cream if it’s too thick.
- For extra flavor, marinate the salmon briefly with a little lemon juice, olive oil, salt, and pepper before baking.
- If you prefer, substitute thyme with rosemary or dill in the sauce for a different herbal note.
- This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Chardonnay.
- Make sure not to overcook the salmon to keep it moist and tender.
- Leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
Keywords: baked salmon, lemon sauce, roasted potatoes, broccoli, healthy dinner, easy salmon recipe, creamy lemon sauce, weeknight meal