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Lemon Butter Salmon with Crispy Potatoes & Broccoli Recipe

Lemon Butter Salmon with Crispy Potatoes

Flaky salmon with crispy roasted potatoes and vibrant broccoli, all complemented by a creamy tangy lemon butter sauce for a flavorful, elegant dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, seafood
Cuisine American
Servings 4 people
Calories 550 kcal

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.