If you’re looking for a meal that is bursting with fresh flavors yet surprisingly simple, then this Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe is about to become your new favorite. Imagine a perfectly flaky salmon fillet bathed in a luscious, zesty lemon-garlic butter sauce, paired with tender roasted baby potatoes and crisp broccoli florets that have just the right amount of char. This wholesome one-pan wonder makes weeknight dinners feel like a special occasion without any fuss. Trust me, once you try it, you’ll want to make it again and again.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe. Each component plays its part, from the bright lemon zest that lifts the dish to the hearty baby potatoes that add texture and warmth. Here’s everything you’ll want on hand to make this dish shine.
- 4 salmon fillets (6 oz each): Choose fresh, firm salmon for the best flaky texture and flavor.
- 1 pound baby potatoes, halved: Their small size cooks quickly and offers a tender, creamy bite.
- 3 cups broccoli florets: Adds vibrant color and a fresh, slightly crunchy contrast.
- 3 tablespoons olive oil: Essential for roasting vegetables to golden perfection.
- 4 tablespoons unsalted butter, melted: Creates the rich, luscious lemon butter sauce that coats the salmon.
- 3 garlic cloves, minced: Delivers warm, savory undertones that complement the lemon.
- Juice and zest of 1 lemon: The star of the dish, providing bright acidity and fresh aroma.
- 1 teaspoon Dijon mustard: Adds a subtle tang and depth to the butter sauce.
- 1 teaspoon salt, divided: Enhances natural flavors without overpowering them.
- ½ teaspoon black pepper, divided: Brings a gentle heat and balances the dish.
- ½ teaspoon paprika: Adds mild smokiness and a beautiful color to the potatoes.
- 1 tablespoon chopped fresh parsley (optional, for garnish): Adds a fresh herbal brightness to finish.
- Lemon slices, for serving: For an extra pop of citrus and visual appeal.
How to Make Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe
Step 1: Prepare the Potatoes
Start by preheating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper — this makes cleanup a breeze! In a bowl, toss the halved baby potatoes with 1½ tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and paprika. Spread them out evenly on the baking sheet so they roast beautifully and start getting that golden, crisp exterior. Pop them in the oven for 15 minutes.
Step 2: Ready the Broccoli and Lemon Butter Sauce
While the potatoes roast, quickly toss your broccoli florets with the remaining olive oil, a pinch of salt, and a bit more pepper for a little seasoning magic. In a small bowl, whisk together the melted butter, minced garlic, fresh lemon juice and zest, Dijon mustard, and a pinch of salt. This lemon butter sauce will be the flavor bomb that brings the whole dish together.
Step 3: Assemble and Roast Everything Together
After the 15 minutes are up, pull the baking sheet out of the oven and shift the potatoes to one side. Nestle the broccoli and the salmon fillets on the other side. Spoon the lemon butter mixture generously over each fillet — don’t be shy! Return everything to the oven and roast for another 12 to 15 minutes. You want the salmon to flake easily when prodded with a fork and the veggies to be tender with slight browning.
How to Serve Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe
Garnishes
Sprinkle freshly chopped parsley over the salmon and veggies to inject a burst of freshness that complements the richness of the lemon butter. Fresh lemon slices on the side not only brighten up the plate but also allow everyone to add an extra squirt of citrus if they like.
Side Dishes
This dish is a complete meal on its own, but if you want to add something extra, a simple mixed green salad with a citrus vinaigrette or a light quinoa salad would pair beautifully. Keep it fresh and bright to balance the buttery salmon and roasted potatoes.
Creative Ways to Present
For a special touch, serve the salmon on a rustic wooden board with the colorful vegetables beautifully arranged around. You could also plate the salmon atop a bed of the roasted broccoli and potatoes for an elegant layered presentation. Adding edible flowers or microgreens can elevate the visual appeal for dinner guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. The lemon butter salmon with roasted potatoes & broccoli recipe keeps well for up to 3 days, making it a great option for nourishing lunches or quick dinners during the week.
Freezing
While fresh salmon is best, you can freeze any uneaten roasted potatoes and broccoli separately in freezer-safe containers for up to 2 months. Avoid freezing the cooked salmon as it can become mushy upon reheating.
Reheating
To reheat, gently warm the leftovers in a low oven (around 300°F) for 10–15 minutes or until heated through. This method helps maintain the texture without drying out the fish or veggies. Avoid microwaving if possible to keep the salmon flaky and tender.
FAQs
Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon, but be sure to fully thaw it in the refrigerator before cooking to ensure even roasting and the best flavor.
Is this recipe gluten-free?
Absolutely! All the ingredients are naturally gluten-free, making this dish suitable for those with gluten sensitivities or celiac disease.
Can I substitute the broccoli with another vegetable?
Definitely! Asparagus, green beans, or Brussels sprouts work wonderfully with the lemon butter salmon and roasted potatoes.
How do I know when the salmon is done?
The salmon is cooked when it flakes easily with a fork and has an opaque center. The roasting time of 12–15 minutes at 425°F usually gets you perfect results.
Can I add heat to the lemon butter sauce?
Yes! Add a pinch of red pepper flakes to the lemon butter sauce for a subtle spicy kick that contrasts deliciously with the buttery, citrusy flavors.
Final Thoughts
This Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe is truly a meal to celebrate simplicity and bold flavors. It’s effortless to prepare but feels special enough to impress family and friends alike. Once you try it, you’ll appreciate how a handful of straightforward ingredients transforms into a comforting, wholesome dish that’s perfect any night of the week. So go ahead, dive into this delicious plate of sunshine and savor every bite!
Print
Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
Lemon butter salmon with roasted potatoes and broccoli is a wholesome, flavorful one-pan meal that’s both easy to make and perfect for weeknight dinners. The salmon is tender and flaky, infused with a zesty lemon-garlic butter sauce, and served alongside crisp-tender roasted veggies for a satisfying and balanced plate.
Ingredients
Salmon and Vegetables
- 4 salmon fillets (6 oz each)
- 1 pound baby potatoes, halved
- 3 cups broccoli florets
Seasonings and Sauce
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 3 garlic cloves, minced
- Juice and zest of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon paprika
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Lemon slices, for serving
Instructions
- Preheat Oven and Prepare Potatoes: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a bowl, toss the halved baby potatoes with 1½ tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and paprika. Spread them out evenly on the baking sheet and roast for 15 minutes.
- Toss Broccoli: While the potatoes roast, toss the broccoli florets with the remaining 1½ tablespoons olive oil and a pinch of salt and pepper and set aside.
- Make Lemon Butter Sauce: In a small bowl, whisk together the melted butter, minced garlic, lemon juice and zest, Dijon mustard, and a pinch of salt until combined.
- Add Broccoli and Salmon: After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side, then add the broccoli florets and place the salmon fillets on the tray.
- Apply Sauce and Roast: Spoon the lemon butter mixture evenly over each salmon fillet. Return the baking sheet to the oven and roast for an additional 12 to 15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and lightly browned.
- Serve: Serve the salmon and roasted vegetables warm, garnished with chopped fresh parsley and lemon slices for added brightness and flavor.
Notes
- Swap broccoli for asparagus or green beans if desired.
- Add red pepper flakes to the lemon butter for a little heat.
- For extra crispiness, broil for the final 1–2 minutes.
