This Lemon Butter Salmon is fresh and light, paired with crispy potatoes and crunchy broccoli. The buttery lemon sauce makes every bite bright and tasty!
Cooking this dish is like a mini celebration! I love how the salmon shines next to those crispy potatoes—it’s hard to resist sneaking a few before serving. 🍽️
Plus, it’s super easy to whip up on a busy weeknight. Just bake everything together, and you have a delicious meal that looks fancy without the fuss!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal here, but you can use frozen ones if that’s what you have. Just make sure to thaw them properly before cooking. Alternatively, any firm white fish like cod or haddock can work as a substitute.
Baby Potatoes: These tiny potatoes are perfect because they roast beautifully. However, regular potatoes cut into bite-sized pieces will work too. You can also use sweet potatoes for a different twist!
Broccoli: Fresh broccoli gives a nice crunch. If you don’t have it, try asparagus or green beans as alternatives. Even frozen broccoli florets can do the job in a pinch, just adjust roasting time based on their size and freshness.
Butter: Unsalted butter is my go-to, as it allows better control over the seasoning. For a healthier option, you can use olive oil instead, though it might change the flavor slightly.
Lemon: Fresh lemon juice makes a big difference in the flavor. If you’re in a hurry, bottled lemon juice is okay too, but fresh is always best for that bright zing!
How Can I Get the Best Crispy Potatoes?
Crispy potatoes are a must in this dish! Here’s how to prepare them effectively:
- Cut them into even pieces, so they cook uniformly.
- Use enough oil to coat them, but don’t drown them. This helps them crisp up nicely.
- Start roasting them alone before adding other ingredients; this gives them a head start on that crunch.
- If necessary, broil them for the last few minutes to enhance that crispiness. Just keep an eye on them!
Follow these tips, and you’ll have delightful crispy potatoes that perfectly complement your salmon and broccoli!
Lemon Butter Salmon with Crispy Potatoes and Broccoli
Ingredients You’ll Need:
For the Salmon and Vegetables:
- 4 salmon fillets (about 6 oz each), skin on or off
- 1 lb baby potatoes, halved or quartered if large
- 1 head of broccoli, cut into florets
For the Lemon Butter Sauce:
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 lemon (zest and juice)
For Seasoning:
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or fresh sprigs
- 1 teaspoon paprika (optional, for potatoes)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 35-40 minutes in total, including 15 minutes of prep and around 20-25 minutes of cooking time. It’s a quick and easy meal that’s packed with flavor!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Then, line a large baking sheet with parchment paper or foil to make cleanup easier.
2. Prepare the Potatoes:
In a bowl, toss the halved potatoes with 1 tablespoon of olive oil, paprika (if you’re using it), salt, and pepper. Spread the potatoes out in a single layer on one side of the prepared baking sheet.
3. Roast the Potatoes:
Pop the baking sheet into the oven and roast the potatoes for about 15 minutes. This step gets them starting to crisp up nicely!
4. Make the Lemon Butter Sauce:
While the potatoes are roasting, mix together the melted butter, minced garlic, lemon zest, and lemon juice in a small bowl. This will be your delicious sauce for the salmon!
5. Add Broccoli and Salmon:
Once the potatoes have roasted for 15 minutes, take the baking sheet out of the oven. Push the potatoes to one side and add the broccoli florets to the other side, tossing them in the remaining olive oil, salt, and pepper. Then, place the salmon fillets skin side down (if you left the skin on) on the baking sheet, in between the potatoes and broccoli.
6. Coat the Salmon:
Generously brush the salmon fillets with the lemon butter sauce and sprinkle the thyme over the top.
7. Roast Everything Together:
Return the baking sheet to the oven and roast everything for another 12 to 15 minutes, or until the salmon flakes easily with a fork and the broccoli is nice and tender but still crisp.
8. Broil for Extra Crispiness (Optional):
If you want extra crispy potatoes or broccoli, switch to broil for an additional 2-3 minutes, keeping a close eye to make sure they don’t burn.
9. Garnish and Serve:
After removing everything from the oven, garnish with chopped fresh parsley for a little extra color and flavor. Serve the dish immediately, and don’t forget to drizzle any leftover lemon butter sauce over the salmon and veggies!
Enjoy your fresh, flavorful Lemon Butter Salmon with crispy potatoes and tender broccoli! 🍋🐟🥔🥦
FAQ for Lemon Butter Salmon with Crispy Potatoes and Broccoli
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just be sure to fully thaw it in the fridge overnight before cooking. If you’re short on time, you can also thaw it quickly by placing the sealed salmon in cold water for about 30 minutes.
What If I Don’t Have Baby Potatoes?
No worries! You can substitute baby potatoes with any kind of potato. Just chop them into uniform pieces for even cooking. Sweet potatoes also make a delicious alternative if you’re looking for a sweeter flavor.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can prep the ingredients in advance. Cut the vegetables and prepare the lemon butter sauce, then store them in the fridge. Just assemble and cook right before serving for the best texture and flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or let it warm up in the oven at 350°F (175°C) until heated through. Adding a splash of water or extra lemon butter can help keep it moist.
