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Lemon Butter Salmon served with crispy potatoes and broccoli on a plate

Lemon Butter Salmon with Crispy Potatoes and Broccoli

A delightful and quick dish featuring tender salmon in a lemon-butter sauce, served with crispy potatoes and fresh broccoli.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces fresh salmon fillets bright pink and lustrous
  • 1 pound baby potatoes beautifully halved
  • 2 cups broccoli florets vibrant green and fresh
Sauce Ingredients
  • 3 tablespoons unsalted butter rich and creamy
  • 2 tablespoons extra-virgin olive oil fragrant and fruity
  • 2 cloves garlic finely minced for a savory kick
  • 1 piece lemon zest and juice needed, tangy and aromatic
  • to taste salt to taste
  • to taste freshly ground black pepper to taste
Garnish
  • a handful fresh parsley chopped for garnishing, adding a pop of color

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the halved baby potatoes with olive oil, salt, and black pepper until they are well-coated.
  3. Spread the potatoes evenly on a baking sheet and roast them for about 20 minutes, or until they develop a lovely golden crisp.
Cooking Broccoli and Salmon
  1. After the potatoes have been roasting for 20 minutes, add the broccoli florets to your baking sheet. Toss them gently and return the sheet to the oven for another 10 minutes until the broccoli is tender and golden.
  2. Heat a skillet over medium heat and melt the butter. Stir in the minced garlic, lemon zest, and lemon juice, letting it sizzle briefly.
  3. Carefully place the salmon fillets skin-side down in the skillet and sear for 3-4 minutes on each side, spooning the sauce over them.
Plating and Serving
  1. Once everything is cooked, plate the roasted potatoes and broccoli alongside or beneath the salmon.
  2. Drizzle the remaining lemon-butter sauce over the dish and garnish with chopped parsley.
  3. Serve immediately.

Notes

Use fresh herbs like thyme or dill for a fragrant touch that complements the lemon. For variations, consider adding roasted garlic or sweet potatoes instead of baby potatoes.