Step-by-Step Instructions
Step 1: Roast the Potatoes
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the halved baby potatoes with 1 tbsp olive oil, salt, and black pepper.
- Spread the potatoes in a single layer on a baking sheet and roast for 20 minutes, flipping halfway through for even crispiness.
Step 2: Add the Broccoli
- After 20 minutes, add the broccoli florets to the baking sheet with the potatoes.
- Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss everything together.
- Return to the oven and roast for another 10 minutes, until the potatoes are golden brown and the broccoli is slightly crisp.
Step 3: Cook the Salmon
- While the vegetables are roasting, heat 1 tbsp olive oil in a large skillet over medium heat.
- Season the salmon fillets with salt and black pepper on both sides.
- Sear the salmon in the skillet for 3-4 minutes per side, until golden brown and cooked through. Remove from heat and set aside.
Step 4: Make the Lemon Butter Sauce
- In the same skillet, melt the butter over low heat.
- Add the minced garlic and sauté for 30 seconds, until fragrant.
- Stir in the lemon zest and lemon juice, mixing well to combine all flavors.
- Simmer for 1-2 minutes, then remove from heat.
Step 5: Assemble & Serve
- Plate the roasted potatoes and broccoli on a serving dish.
- Place the seared salmon fillets on top.
- Drizzle the lemon butter sauce over the salmon and vegetables.
- Garnish with fresh parsley and serve immediately.
Tips for the Best Lemon Butter Salmon
- Choose Fresh Salmon – Wild-caught salmon has a richer flavor, but farm-raised works too.
- Don’t Overcook the Salmon – It should be moist and flaky, with an internal temperature of 125-130°F (52-54°C) for medium.
- Enhance the Flavor – Add red pepper flakes for a little heat or a drizzle of honey for subtle sweetness.
- Use Fresh Lemon Juice – Fresh lemons give a brighter, fresher taste than bottled juice.
- Crispier Potatoes? – Spread them evenly on the baking sheet to avoid overcrowding, which can cause steaming instead of crisping.
Recipe Variations
- Garlic Parmesan Salmon – Add grated Parmesan cheese to the lemon butter sauce.
- Honey Garlic Salmon – Swap the lemon juice for honey for a slightly sweeter glaze.
- Herb Butter Salmon – Stir in thyme, rosemary, or dill for an herby twist.
- Add More Vegetables – Include asparagus, bell peppers, or Brussels sprouts for variety.
- Make it Low-Carb – Replace potatoes with cauliflower or zucchini for a keto-friendly option.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a pan over low heat, adding a splash of butter or olive oil to prevent drying.
- Freezing: The salmon can be frozen for up to 2 months. Reheat gently to avoid overcooking.
Frequently Asked Questions
Can I use frozen salmon?
Yes! Thaw frozen salmon overnight in the fridge before cooking, or place it in a sealed bag and submerge in cold water for quicker thawing.
What’s the best type of salmon for this recipe?
Wild-caught salmon (like sockeye or coho) has a more robust flavor, while farm-raised salmon tends to be milder and fattier. Both work well in this recipe.
Can I bake the salmon instead of pan-searing?
Absolutely! Bake the salmon at 400°F (200°C) for 12-15 minutes until flaky and cooked through.
How do I know when salmon is fully cooked?
The salmon should flake easily with a fork, and the internal temperature should reach 125-130°F (52-54°C) for medium doneness.
What side dishes pair well with this meal?
This dish is already well-balanced, but you can serve it with:
- A fresh side salad (Caesar or mixed greens)
- Garlic bread for extra indulgence
- Steamed rice or quinoa for added texture
Final Thoughts
This Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli is the perfect mix of zesty, buttery, and savory flavors. With minimal prep and easy cleanup, it’s a fantastic option for both weeknight meals and special occasions.
Try this recipe tonight and enjoy a restaurant-quality dish right at home!
