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Lemon Butter Salmon with Crispy Potatoes & Broccoli Recipe

Lemon Butter Salmon with Potatoes

Delicious salmon fillets served with crispy roasted baby potatoes and broccoli, all topped with a creamy, tangy lemon butter sauce for a balanced and flavorful meal.
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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 preheat to 400°F
  • 1 baking sheet lined with parchment or greased
  • 1 large skillet
  • 1 mixing bowl

Ingredients
  

  • 4 salmon fillets
  • 1 lb baby potatoes halved
  • 2 cups broccoli florets
  • 3 tbsp olive oil divided
  • Salt and black pepper to taste
  • 2 tbsp butter divided
  • 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 and line a baking sheet with parchment paper or grease it lightly.
  • In a mixing bowl, toss halved baby potatoes with 2 tablespoons olive oil, salt, and black pepper.
  • Spread the potatoes evenly on the baking sheet and roast for 15 minutes.
  • Remove baking sheet from oven, add broccoli florets, drizzle with 1 tablespoon olive oil, and toss gently to coat.
  • Return the baking sheet to the oven and roast vegetables for an additional 15 minutes until crispy and golden.
  • Season salmon fillets with salt and pepper.
  • Heat 2 tablespoons butter in a large skillet over medium heat, then place salmon skin-side down.
  • Sear salmon 3-4 minutes per side until golden brown and cooked through, then remove and set aside.
  • In the same skillet, sauté minced garlic over medium heat for 30 seconds to 1 minute until fragrant.
  • Add broth and scrape skillet to loosen browned bits.
  • Stir in heavy cream, lemon juice, lemon zest, and Dijon mustard, then simmer for 3-4 minutes to thicken sauce.
  • Add chopped parsley and stir to combine.
  • Return salmon to skillet, spoon sauce over fillets, and cook for 2 more minutes to warm and meld flavors.
  • Serve roasted potatoes and broccoli on plates, top with salmon, drizzle with lemon butter sauce, and garnish with extra parsley if desired.

Notes

  • Use fresh, high-quality salmon for best texture and flavor.
  • Cut potatoes evenly for uniform roasting.
  • Preheat oven fully to 400°F for crispy vegetables.
  • Avoid overcrowding baking sheet to keep vegetables crispy.
  • Leftovers can be refrigerated and reheated gently to preserve texture.