Description
Lemon Butter Salmon with Crispy Potatoes & Broccoli is a delightful meal that combines the flaky, tender goodness of salmon with the crispy texture of roasted potatoes and vibrant broccoli. The dish is brought together with a creamy, tangy lemon butter sauce that perfectly enhances every bite. This recipe is perfect for weeknight dinners or special occasions, offering a restaurant-quality experience from the comfort of your kitchen. Follow along as we guide you through creating this vibrant and delicious meal.
Ingredients
Scale
For the Salmon and Vegetables:
- 4 salmon fillets – Fresh, high-quality salmon is key for the best flavor.
- 1 lb baby potatoes, halved – These roast to crispy perfection, providing a hearty base.
- 2 cups broccoli florets – Adds a vibrant, nutritious touch to the dish.
- 3 tbsp olive oil – Used for roasting the vegetables and enhancing their flavor.
- Salt and black pepper to taste – Essential seasonings for the vegetables and salmon.
The Lemon Butter Sauce:
- 2 tbsp butter – Adds richness to the sauce and enhances the salmon’s flavor.
- 3 garlic cloves, minced – Provides a fragrant and savory base.
- 1/2 cup chicken or vegetable broth – Adds depth to the sauce.
- 1/2 cup heavy cream – Creates a creamy, luscious consistency.
- 2 tbsp fresh lemon juice – Brings brightness and acidity to balance the flavors.
- 1 tsp lemon zest – Adds a concentrated citrusy aroma.
- 1 tsp Dijon mustard – Enhances the tangy, savory profile of the sauce.
- 2 tbsp fresh parsley, chopped – Adds freshness and a pop of color.
Instructions
1: Roast the Vegetables
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, toss the baby potatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread them in an even layer on the baking sheet.
- Roast the potatoes for 15 minutes, then remove the baking sheet from the oven.
- Add the broccoli florets to the baking sheet, drizzle with 1 tablespoon of olive oil, and toss gently to coat. Roast for an additional 15 minutes until both the potatoes and broccoli are golden and crispy.
2: 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 salmon fillets skin-side down in the skillet.
- Sear the salmon for 3-4 minutes per side until golden brown and cooked through. Remove the salmon from the skillet and set aside on a plate.
3: Prepare the Lemon Butter Sauce
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds to 1 minute, stirring constantly until fragrant.
- Pour in the chicken or vegetable broth and use a wooden spoon to scrape up any browned bits from the skillet.
- Stir in the heavy cream, lemon juice, lemon zest, and Dijon mustard. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
- Add the fresh parsley, stirring to incorporate.
4: Combine and Serve
- Return the seared salmon fillets to the skillet, spooning the lemon butter sauce over them. Cook for an additional 2 minutes to warm the salmon and allow the flavors to meld.
- To serve, plate the roasted potatoes and broccoli first, then place a salmon fillet on top. Drizzle generously with the lemon butter sauce and garnish with extra parsley if desired.
Notes
- Use Fresh Salmon:
Opt for high-quality, fresh salmon fillets for the best flavor and texture. If using frozen salmon, ensure it is fully thawed and patted dry before seasoning. - Cut Potatoes Evenly:
Halve or quarter the baby potatoes to ensure they roast evenly, resulting in crispy edges and a tender interior. - Preheat the Oven:
Always preheat the oven to 400°F (200°C) before starting to roast the potatoes. A hot oven is essential for achieving crispy, golden-brown potatoes and broccoli. - Don’t Overcrowd the Baking Sheet:
Spread the vegetables in a single layer on the baking sheet to prevent steaming. Overcrowding can make them soggy instead of crispy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with vegetables and sauce
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg