Experience the perfect balance of flavors with this Lemon Butter Salmon with Crispy Potatoes & Broccoli. The tender, flaky salmon pairs beautifully with golden, crispy potatoes and vibrant, nutritious broccoli, creating a hearty yet elegant meal. A luscious lemon butter sauce ties all the elements together with creamy richness and bright citrus notes, making it ideal for both cozy weeknights and special dinner occasions.
Follow this straightforward recipe to bring a restaurant-quality seafood dinner to your table. With simple techniques like roasting and searing, you’ll achieve a harmony of textures and flavors that will impress family and guests alike.
- Combines flaky salmon with crispy potatoes and fresh broccoli for a complete, balanced meal.
- The creamy lemon butter sauce adds irresistible richness and brightness to every bite.
- Simple cooking methods make it approachable for cooks of all skill levels.
- Perfect for both weeknight dinners and entertaining guests.
Ingredients
- Salmon fillets: Four fresh, high-quality salmon fillets deliver tender, flaky texture and rich flavor.
- Baby potatoes: One pound of halved baby potatoes roast to crispy golden perfection, providing a hearty base.
- Broccoli florets: Two cups of fresh broccoli add a vibrant color and nutritious crunch to your plate.
- Olive oil: Three tablespoons of olive oil help roast vegetables evenly and enhance their natural flavors.
- Salt and black pepper: Essential seasonings to bring out the best taste in both the vegetables and salmon.
- Butter: Two tablespoons of butter enrich the lemon butter sauce with creamy depth.
- Garlic cloves: Three minced garlic cloves lend a fragrant, savory aroma to the sauce.
- Chicken or vegetable broth: Half a cup of broth adds savory depth while deglazing the pan.
- Heavy cream: Half a cup of heavy cream creates a luscious, smooth texture in the sauce.
- Fresh lemon juice: Two tablespoons bring bright acidity that balances the buttery richness.
- Lemon zest: One teaspoon of lemon zest provides intense citrus aroma to enhance the sauce.
- Dijon mustard: One teaspoon adds a subtle tang and savory complexity to the sauce.
- Fresh parsley: Two tablespoons of chopped parsley add freshness and vibrant color as garnish.
Instructions
- Roast the Vegetables
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Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment or light greasing. Toss the halved baby potatoes with two tablespoons of olive oil, salt, and black pepper, then arrange them evenly on the sheet to ensure proper roasting. Roast for 15 minutes to allow them to begin crisping up.
After the initial roasting, add the broccoli florets to the same baking sheet, drizzle with the remaining olive oil, and gently toss to coat. Continue roasting for another 15 minutes, until both potatoes and broccoli turn golden and crispy. This step ensures well-cooked, flavorful vegetables with perfect texture.
- Sear the Salmon
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While the vegetables roast, season the salmon fillets with salt and black pepper to enhance their natural taste. Heat two tablespoons of butter in a large skillet over medium heat until melted and slightly bubbling, which creates an ideal searing environment.
Place the salmon fillets skin-side down in the skillet. Sear each side for 3 to 4 minutes, achieving a golden brown exterior and a tender, evenly cooked interior. After searing, transfer the salmon to a plate and set aside, preserving the flavorful pan drippings for the sauce.
- Prepare the Lemon Butter Sauce
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Lower the heat to medium and add minced garlic to the skillet, sautéing for about 30 seconds to 1 minute until fragrant. Garlic infuses the sauce with aromatic savoriness that complements salmon perfectly.
Pour in chicken or vegetable broth to deglaze, scraping up any flavorful browned bits from the pan with a wooden spoon. This step integrates all the concentrated flavors into the sauce base.
Stir in heavy cream, fresh lemon juice, lemon zest, and Dijon mustard. Allow the sauce to simmer gently for 3 to 4 minutes to thicken and meld the bright, tangy, and creamy elements into a smooth, rich finish. Finally, stir in chopped parsley for a fresh pop of color and taste.
- Combine and Serve
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Return the seared salmon fillets to the skillet and spoon the lemon butter sauce generously over each piece. Warm for an additional 2 minutes to harmonize the flavors and ensure the salmon is hot and succulent.
To serve, plate the crispy roasted potatoes and broccoli first, then top with a salmon fillet. Drizzle more sauce over the dish and garnish with extra parsley if desired. This presentation highlights the vibrant colors and invites immediate enjoyment.
- Use fresh, high-quality salmon for optimum flavor and texture; thaw frozen salmon completely before use.
- Cut potatoes evenly to ensure uniform roasting and crispiness on all pieces.
- Preheat the oven fully to 400°F to achieve the perfect crispy exterior on vegetables.
- Avoid overcrowding the baking sheet; keep vegetables in a single layer to prevent steaming.
Storage Tips
Store any leftover salmon and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to preserve moisture and texture without drying out the fish.
Serving Suggestions
This dish pairs beautifully with a light green salad or steamed asparagus for added freshness. A crisp white wine such as Sauvignon Blanc or Chardonnay complements the lemon butter sauce and salmon gracefully.
- Pat salmon fillets dry before seasoning to achieve a crisp, golden sear without steaming.
- Use a heavy skillet, like cast iron, to retain even heat for perfect salmon searing.
- Customize the lemon butter sauce by adding a splash of white wine for extra depth.
FAQs
- Can I use frozen salmon for this recipe?
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Yes, but make sure to thaw it completely and pat it dry before cooking to ensure even searing.
- What can I substitute for heavy cream in the lemon butter sauce?
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You can use half-and-half or coconut milk for a lighter or dairy-free version, but the sauce will be less rich.
- How do I know when the salmon is cooked?
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The salmon should be opaque and flake easily with a fork; internal temperature should reach 145°F for safety.
- Can I prepare the vegetables ahead of time?
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You can wash and cut the vegetables in advance, but it’s best to roast them just before serving for maximum crispiness.
- What if I don’t have Dijon mustard?
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Yellow mustard or whole-grain mustard can be used, though the flavor will be milder and less tangy.
- Is it possible to make this recipe gluten-free?
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Yes, all ingredients are naturally gluten-free, but verify the chicken broth does not contain gluten additives.
Lemon Butter Salmon with Crispy Potatoes
Equipment
- 1 oven preheated to 400°F (200°C)
- 1 baking sheet lined with parchment paper or greased
- 1 large skillet for searing salmon and making sauce
- 1 mixing bowl to toss vegetables
Ingredients
- 4 salmon fillets fresh
- 1 lb baby potatoes halved
- 2 cups broccoli florets
- 3 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp butter
- 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
- Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment paper or grease.
- Toss halved baby potatoes with 2 tablespoons olive oil, salt, and pepper; spread evenly on the baking sheet.
- Roast potatoes for 15 minutes, then add broccoli florets to the sheet, drizzle with remaining 1 tablespoon olive oil, and toss gently.
- Continue roasting potatoes and broccoli together for another 15 minutes until golden and crispy.
- Season salmon fillets with salt and pepper.
- Heat 2 tablespoons butter in a large skillet over medium heat, then sear salmon skin-side down for 3-4 minutes per side until cooked through and golden.
- Remove salmon from skillet and set aside.
- In the same skillet, sauté minced garlic over medium heat for 30 seconds to 1 minute until fragrant.
- Pour in broth, scraping up browned bits with a wooden spoon.
- Stir in heavy cream, lemon juice, lemon zest, and Dijon mustard; simmer for 3-4 minutes until sauce thickens slightly.
- Add chopped parsley and stir to combine.
- Return salmon fillets to the skillet, spoon sauce over them, and cook for 2 more minutes to warm.
- Serve salmon on a bed of roasted potatoes and broccoli, drizzled with lemon butter sauce and garnished with extra parsley if desired.
Notes
- Use fresh salmon for best flavor and texture; thaw frozen salmon completely before use.
- Cut potatoes evenly for uniform roasting and crispiness.
- Preheat oven to ensure crispy vegetables.
- Do not overcrowd baking sheet to avoid sogginess.
