If you’re craving a dinner that’s equal parts vibrant, comforting, and packed with flavor, Lemon Butter Salmon with Crispy Potatoes and Broccoli is about to become your new obsession. This easy sheet pan recipe brings together flaky, tender salmon with golden roasted potatoes and caramelized broccoli, then drenches everything in a gloriously silky lemon butter sauce. Whether you’re cooking for family, meal prepping, or impressing dinner guests, every bite feels special, yet the whole meal comes together with minimal effort.
Ingredients You’ll Need
Gather a handful of staples and a few fresh heroes, and you’re off to the races! Each ingredient in Lemon Butter Salmon with Crispy Potatoes and Broccoli plays a role—think savory richness, bright acidity, peppery warmth, and glossy greens that pop off the plate.
- Salmon fillets: Opt for fresh, center-cut fillets for the juiciest, most tender result.
- Baby potatoes: Their thin skins roast up irresistibly crispy—halve them for quicker, more even cooking.
- Broccoli florets: Roasted broccoli adds deep flavor and makes the meal wonderfully wholesome.
- Olive oil: Helps everything caramelize and adds rich undertones.
- Unsalted butter (melted): This is the backbone of the luscious lemon butter sauce that brings it all together.
- Fresh lemon juice: Bring on the tang! It keeps the dish bright and never heavy.
- Lemon zest: Zest has all the citrus fragrance without bitter notes—don’t skip it if you want real sunshine flavor.
- Garlic (minced): Two cloves give just the right depth without overpowering the salmon.
- Dried thyme: A sprinkle of this herb rounds out the dish with subtle warmth.
- Salt: A must to bring out all the savory nuances in the salmon and vegetables.
- Black pepper: Only half a teaspoon needed for peppy, balancing heat.
- Lemon slices and fresh parsley (for garnish): The finishing touches for color and extra “oomph” right before serving.
How to Make Lemon Butter Salmon with Crispy Potatoes and Broccoli
Step 1: Roast the Potatoes
Get your oven nice and hot by preheating to 425°F (220°C). Toss those halved baby potatoes with olive oil, salt, pepper, and a sprinkle of dried thyme right on a big sheet pan. Arrange them cut side down for extra crispiness, and pop them in the oven for 20 minutes to get a head start on that golden crunch.
Step 2: Mix Up the Lemon Butter Sauce
While the potatoes are roasting, melt your butter and whisk it together with lemon juice, zest, minced garlic, the last bit of olive oil, and a pinch more salt and pepper. This easy, flavor-packed sauce will coat both the salmon and veggies, tying everything together with that buttery-sunny zing you’re aiming for in Lemon Butter Salmon with Crispy Potatoes and Broccoli.
Step 3: Add the Broccoli and Salmon
After your potatoes have a 20-minute head start, add the broccoli florets to the pan and give everything a good (but gentle!) toss. Create space for the salmon fillets, placing them skin-side down. Now, spoon that lemon butter sauce evenly over each salmon fillet, letting any extra drizzle over the veggies. This guarantees maximum flavor in every corner of your pan dinner.
Step 4: Roast Everything to Perfection
Slide the pan back into the oven for another 12–15 minutes. Salmon is done when it flakes easily with a fork and turns tender and opaque. The potatoes and broccoli will crisp and caramelize to perfection at this stage, and the lemon butter sauce will bubble and shine. If you love that extra crispy finish, go ahead and broil the pan for 2–3 minutes at the end—just keep watch so nothing burns!
Step 5: Garnish and Serve
Pull the sheet pan out and immediately shower everything with chopped parsley and a few lemon slices for a gorgeous, aromatic finish. This final flourish adds freshness and makes Lemon Butter Salmon with Crispy Potatoes and Broccoli look as irresistible as it tastes.
How to Serve Lemon Butter Salmon with Crispy Potatoes and Broccoli
Garnishes
Don’t underestimate the power of a good garnish! Fresh parsley brightens up the dish and a scattering of thinly sliced lemon adds a sunny, dramatic touch right before serving. For extra flair, a dusting of flaky sea salt or even a little lemon zest is lovely on top of each salmon fillet.
Side Dishes
Honestly, Lemon Butter Salmon with Crispy Potatoes and Broccoli is impressive all on its own, but you can round out the meal with a crisp green salad or pillowy dinner rolls. If you’re entertaining, a simple cucumber-yogurt dip or a chilled white wine makes everything feel like a special event.
Creative Ways to Present
Serve straight from the baking sheet for rustic, family-style charm, or plate individually with artful piles of potatoes and broccoli beside each salmon fillet, garnished with parsley and lemon. For dinner parties, stack everything atop a swirl of herbed yogurt or fleur de sel for an elegant restaurant-style presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Lemon Butter Salmon with Crispy Potatoes and Broccoli, store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the salmon separate from the veggies if possible, so the textures stay as fresh as possible.
Freezing
While salmon can be frozen, it’s best to enjoy this dish fresh for maximum flakiness and crispness. However, if you must freeze, wrap each fillet tightly and store the potatoes and broccoli in a separate container. Thaw overnight in the fridge for best results—even still, the texture won’t be quite as magical as when freshly roasted.
Reheating
For the tastiest leftovers, gently reheat salmon and vegetables on a baking sheet in a 350°F oven until warmed through (about 10 minutes). Microwaving works in a pinch, but reheating in the oven helps restore some crispness to the potatoes and avoids drying out the salmon.
FAQs
Can I substitute another vegetable for broccoli?
Absolutely! Lemon Butter Salmon with Crispy Potatoes and Broccoli is flexible—try using asparagus, green beans, or brussels sprouts for a delicious twist while still keeping the spirit of the dish alive.
How do I know when the salmon is perfectly cooked?
Look for salmon that flakes easily with a fork and has lost its translucent center. Typically, 12–15 minutes at 425°F gives the ideal balance of moist but fully cooked fillets.
Can I use frozen salmon?
Yes, just make sure to fully thaw the fillets and pat them dry before cooking. This helps the lemon butter sauce cling better and prevents excess moisture from steaming the fish.
Is this dish suitable for meal prep?
Absolutely! Lemon Butter Salmon with Crispy Potatoes and Broccoli holds up well for lunches throughout the week—just keep the garnishes fresh and add them right before serving for best flavor and presentation.
How can I make this dairy-free?
Swap the butter for a high quality dairy-free alternative, such as plant-based butter or olive oil. The lemon and garlic ensure you still get big, bright flavor without the dairy.
Final Thoughts
If you’re ready to treat yourself to something special without the fuss, Lemon Butter Salmon with Crispy Potatoes and Broccoli is a must-try. Every element shines, it’s as easy as tossing everything on a pan, and the flavors are sure to leave you reaching for seconds. Give it a spot on your weeknight rotation—you’ll be hooked from the first bite!
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Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Lemon Butter Salmon with Crispy Potatoes and Broccoli is a delicious and easy-to-make sheet pan dinner that’s perfect for busy weeknights. The combination of tender salmon, crispy potatoes, and roasted broccoli, all coated in a flavorful lemon butter sauce, makes for a satisfying and nutritious meal.
Ingredients
Salmon:
- 4 salmon fillets (about 6 oz each)
Potatoes:
- 1 ½ pounds baby potatoes (halved)
Broccoli:
- 2 cups broccoli florets
Lemon Butter Sauce:
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish:
- lemon slices and fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the potatoes: Toss halved potatoes with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and thyme. Roast for 20 minutes.
- Make the lemon butter sauce: Whisk together melted butter, lemon juice, lemon zest, garlic, remaining 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Add broccoli and salmon: After 20 minutes, add broccoli to the pan with potatoes. Place salmon fillets on the pan, skin-side down. Spoon lemon butter mixture over each fillet.
- Roast: Return the pan to the oven and roast for 12–15 minutes until salmon is cooked through and vegetables are tender.
- Garnish and serve: Garnish with lemon slices and parsley before serving.
Notes
- You can substitute asparagus or green beans for broccoli.
- For extra crispiness, broil the salmon for the last 2–3 minutes of cooking.
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 520
- Sugar: 3g
- Sodium: 450mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 105mg
