Lemon Butter Salmon with Roasted Potatoes & Broccoli

Save this recipe on:

Golden, crisp-skinned salmon topped with a silky lemon butter sauce, nestled beside roasted baby potatoes and vibrant broccoli — this dish is a masterclass in flavor and balance. The richness of the salmon is perfectly complemented by the zesty citrus tang, while the roasted vegetables add earthiness and texture. It’s a meal that looks gourmet but is surprisingly simple to make at home.

Whether you’re looking to impress dinner guests or just craving a nourishing, feel-good weeknight dinner, Lemon Butter Salmon with Roasted Potatoes & Broccoli delivers. With minimal prep and a one-pan roasting method, cleanup is a breeze, making it an ideal go-to for busy nights or leisurely weekends alike.

---

Ingredients for the Lemon Butter Salmon with Roasted Potatoes & Broccoli

• Salmon fillets (skin-on, thick cuts)
• Baby potatoes, halved or quartered
• Broccoli florets
• Olive oil
• Salt & black pepper
• Garlic, minced
• Butter
• Fresh lemon juice
• Fresh parsley, chopped

---

How To Make the Lemon Butter Salmon with Roasted Potatoes & Broccoli

Step 1: Prep the Vegetables

Preheat your oven to 400°F (200°C). Cut the baby potatoes into halves or quarters depending on size. Toss them on a baking sheet with olive oil, salt, pepper, and minced garlic. Roast for 15 minutes before adding broccoli to ensure even cooking.

Step 2: Add the Broccoli

Cut the broccoli into bite-sized florets. Add them to the pan with the partially roasted potatoes, drizzle with a bit more olive oil, season lightly, and toss to coat. Roast for an additional 15 minutes, or until both potatoes and broccoli are golden and tender.

Step 3: Cook the Salmon

While the veggies finish roasting, season the salmon fillets with salt and pepper. Heat a nonstick or cast-iron skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until just cooked through.

Step 4: Make the Lemon Butter Sauce

In a small saucepan, melt the butter over medium heat. Add fresh lemon juice, a pinch of salt, and a crack of black pepper. Stir and simmer for 1-2 minutes until smooth and glossy. Optionally, stir in a teaspoon of minced garlic or fresh herbs.

Step 5: Assemble and Serve

Plate the salmon with a generous portion of roasted potatoes and broccoli. Drizzle the lemon butter sauce over the top of the salmon and garnish with chopped parsley. Serve immediately for best taste and texture.

---

Serving and Storing Lemon Butter Salmon with Roasted Potatoes & Broccoli

This meal is best enjoyed fresh from the oven, when the salmon is perfectly flaky and the vegetables are crisp-tender. For a wine pairing, a chilled glass of Chardonnay or Sauvignon Blanc complements the lemon butter sauce beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven or on the stovetop to maintain texture without drying out the fish.

Frequently Asked Questions

How do I know when the salmon is fully cooked?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The center should be opaque but still moist.

Can I use frozen salmon?

Yes, just be sure to fully thaw it in the refrigerator before cooking. Pat it dry to avoid excess moisture.

What can I substitute for broccoli?

Green beans, asparagus, or Brussels sprouts are great alternatives that also roast well alongside potatoes.

Can I bake the salmon instead of pan-searing?

Absolutely. Place the salmon on the same sheet pan as the veggies during the last 10-12 minutes of roasting for a one-pan meal.

Is this dish gluten-free?

Yes, it is naturally gluten-free as long as all ingredients used (like butter and seasonings) are certified gluten-free.

Can I make the lemon butter sauce ahead of time?

Yes, the sauce can be made up to 2 days in advance and gently reheated on the stovetop before serving.

---

Print

Save this recipe on: