Lemon Butter Salmon with Crispy Potatoes & Broccoli Recipe
This Lemon Butter Salmon with Crispy Potatoes & Broccoli recipe combines perfectly roasted baby potatoes and tender broccoli with pan-seared salmon fillets topped with a luscious lemon butter sauce. The dish offers a harmonious blend of crispy textures and bright, creamy flavors making it an ideal weeknight dinner that is both satisfying and elegant.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting and Frying
- Cuisine: American
Ingredients
Scale
Salmon
- 4 salmon fillets – Fresh, high-quality salmon is key for the best flavor.
- Salt and black pepper to taste
- 2 tbsp butter
Vegetables
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 3 tbsp olive oil (divided: 2 tbsp for potatoes, 1 tbsp for broccoli)
- Salt and black pepper to taste
Lemon Butter Sauce
- 3 garlic cloves, minced
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, chopped
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it. Toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and black pepper in a mixing bowl, then spread them evenly on the baking sheet. Roast for 15 minutes. Remove the baking sheet, add the broccoli florets, drizzle with 1 tablespoon of olive oil, toss gently to coat, and roast for another 15 minutes until both potatoes and broccoli are golden and crispy.
- Sear the Salmon: While the vegetables are roasting, season the salmon fillets with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and slightly bubbling, place the fillets skin-side down and sear for 3-4 minutes per side until golden brown and cooked through. Remove the salmon from the skillet and set aside on a plate.
- Prepare the Lemon Butter Sauce: Reduce the heat to medium, add the minced garlic to the same skillet, and sauté for 30 seconds to 1 minute, stirring constantly until fragrant. Pour in the broth, scraping up any browned bits with a wooden spoon. Stir in the heavy cream, lemon juice, lemon zest, and Dijon mustard. Let simmer for 3-4 minutes until slightly thickened. Stir in the fresh parsley.
- Combine and Serve: Return the salmon fillets to the skillet and spoon the lemon butter sauce over them. Cook for an additional 2 minutes to warm through and meld flavors. Serve by plating the roasted potatoes and broccoli first, topping with a salmon fillet, then drizzling generously with the lemon butter sauce and garnishing with extra parsley if desired.
Notes
- For extra crispy potatoes, you can parboil them for 5 minutes before roasting.
- You can substitute heavy cream with coconut cream to make it dairy-free.
- Use vegetable broth instead of chicken broth to keep the dish pescatarian.
- Make sure not to overcrowd the skillet when searing the salmon to ensure a nice crust.
- Leftover salmon reheats well in a low oven or microwave.
Keywords: Lemon Butter Salmon, Crispy Potatoes, Roasted Broccoli, Pan-Seared Salmon, Easy Dinner, Healthy Salmon Recipe