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
Scale
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
