If you’re searching for a weeknight dinner that feels as special as it tastes, Lemon Butter Salmon with Roasted Potatoes & Broccoli is your answer. This dish brings together flaky salmon, crispy golden potatoes, and vibrant broccoli, all tied together with the zesty richness of a homemade lemon butter sauce. Not only does it look stunning on the table, but it’s also incredibly simple to pull together, making it perfect for both busy evenings and relaxed family gatherings. The combination of flavors and textures is sure to win you over!
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how a handful of fresh, everyday ingredients become the stars of this dish. Each one is carefully chosen to add color, depth, and that “wow” factor to your Lemon Butter Salmon with Roasted Potatoes & Broccoli. Let’s take a closer look at what you’ll need and why:
- Salmon fillets: Choose fresh, center-cut fillets for the best flavor and perfectly moist texture.
- Baby potatoes: Their tender insides and crispy edges make them the ideal partner for roasted salmon.
- Broccoli: Florets roast up beautifully, soaking up the lemon butter while adding a pop of green to your plate.
- Unsalted butter: Melted butter is the backbone of the luscious sauce, lending richness to every bite.
- Olive oil: Helps crisp the potatoes and creates a silky base for the sauce.
- Fresh lemon juice: Brings brightness and tang, balancing the richness of the butter and salmon.
- Lemon zest: Adds zingy aroma and an extra layer of citrus flavor you don’t want to miss.
- Garlic: Minced garlic infuses the sauce with savory warmth and depth.
- Dried oregano: This pantry staple gives a gentle, herby fragrance that pairs beautifully with seafood and veggies.
- Paprika: A sprinkle adds subtle smokiness and a gorgeous hint of color.
- Salt and pepper: Essential for seasoning and bringing all the flavors to life.
- Lemon wedges & fresh parsley: The perfect finishing touch for a burst of freshness and color.
How to Make Lemon Butter Salmon with Roasted Potatoes & Broccoli
Step 1: Roast the Potatoes
Start by preheating your oven to 400°F. Toss your halved baby potatoes with a good drizzle of olive oil, plus a sprinkle of salt and pepper, right on a large baking sheet. Spread them out in an even layer so they can get that irresistible golden crispness. Give them 15 minutes in the oven—just enough time to get a head start before adding the rest of the ingredients.
Step 2: Make the Lemon Butter Sauce
While the potatoes are working their magic, whisk together your melted butter, olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, and paprika in a small bowl. This sauce is the heart and soul of Lemon Butter Salmon with Roasted Potatoes & Broccoli, infusing everything with zesty, herby flavor.
Step 3: Add Broccoli and Salmon
Once the potatoes have roasted for 15 minutes, pull out the pan and push the potatoes to one side. Scatter broccoli florets onto the open space, then toss them with a generous spoonful of the lemon butter sauce for extra flavor. Nestle your salmon fillets among the veggies, brush them liberally with the sauce, and season with a little extra salt and pepper.
Step 4: Drizzle and Roast
Pour the remaining lemon butter sauce over the salmon, potatoes, and broccoli. Pop the whole tray back in the oven and roast for another 12–15 minutes. The salmon should be just cooked through and flake easily, while the veggies caramelize and soak up that incredible sauce.
Step 5: Garnish and Serve
Serve your Lemon Butter Salmon with Roasted Potatoes & Broccoli hot from the oven. Finish it off with a shower of fresh parsley and a few lemon wedges for squeezing. The colors are gorgeous, the flavors are fresh, and the cleanup is a breeze!
How to Serve Lemon Butter Salmon with Roasted Potatoes & Broccoli
Garnishes
A sprinkle of freshly chopped parsley and a couple of lemon wedges do wonders for this dish. The parsley adds a pop of green and herbal freshness, while the lemon wedges let everyone customize their citrus punch. You can even add a light dusting of extra lemon zest if you’re a true lemon lover!
Side Dishes
Honestly, Lemon Butter Salmon with Roasted Potatoes & Broccoli is a complete meal on its own, but if you want to stretch it further, a simple green salad or a loaf of crusty bread is always welcome. If you’re entertaining, serve with a chilled glass of white wine or sparkling water with a lemon twist to complement the citrusy notes.
Creative Ways to Present
For a fun family meal, serve everything straight from the sheet pan at the table for a rustic, easygoing vibe. If you’re feeling fancy, plate each portion with a swirl of sauce and a sprig of fresh herbs. Or, try arranging the salmon and veggies over a bed of fluffy quinoa or rice for a heartier presentation. Lemon Butter Salmon with Roasted Potatoes & Broccoli is endlessly flexible!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply transfer them to an airtight container and refrigerate within two hours of cooking. Everything will keep well for up to 3 days, making it perfect for meal prep or quick lunches. The flavors even deepen overnight!
Freezing
Salmon can be frozen, though the texture may change slightly after thawing. For best results, wrap each cooled salmon fillet tightly in plastic, then place in a freezer-safe bag. The potatoes and broccoli can also be frozen, but may lose some crispness. Plan to enjoy your Lemon Butter Salmon with Roasted Potatoes & Broccoli within 2 months for best quality.
Reheating
To reheat, place the salmon and veggies on a baking sheet, cover loosely with foil, and warm in a 325°F oven until heated through (about 10–15 minutes). This helps keep the fish moist and revives the crispness of the potatoes. Avoid microwaving if possible, as it can dry out the salmon.
FAQs
Can I use frozen salmon fillets?
Yes! Just be sure to thaw them in the refrigerator overnight and pat them dry before cooking. This helps the lemon butter sauce stick and ensures your Lemon Butter Salmon with Roasted Potatoes & Broccoli roasts evenly.
What other veggies can I use?
Feel free to swap out broccoli for asparagus, green beans, or even Brussels sprouts. Just cut them into similar-sized pieces so they roast at the same rate as the potatoes and salmon.
How do I know when the salmon is cooked?
The salmon should be opaque and flake easily with a fork. If you have a thermometer, aim for an internal temperature of 145°F at the thickest part for perfectly cooked fish.
Can I make this dish dairy-free?
Absolutely! Substitute the butter with a high-quality dairy-free alternative or even more olive oil. The lemon and herbs will still shine, and you’ll have a delicious dairy-free Lemon Butter Salmon with Roasted Potatoes & Broccoli.
What wine pairs best with this recipe?
A crisp white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay complements the bright flavors of the lemon butter sauce beautifully. If you prefer non-alcoholic options, try sparkling water with a splash of lemon.
Final Thoughts
If you’re craving a meal that’s both impressive and approachable, you’re going to love Lemon Butter Salmon with Roasted Potatoes & Broccoli. The lively flavors, beautiful colors, and ease of preparation make it a dish you’ll want to return to again and again. Give it a try and enjoy every zesty, butter-kissed bite!
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Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy Lemon Butter Salmon recipe featuring perfectly roasted baby potatoes and tender broccoli, all cooked on a single sheet pan for minimal cleanup. This flavorful dish combines juicy salmon fillets with a zesty lemon butter sauce infused with garlic, oregano, and paprika, making it a perfect weeknight dinner option that is both nutritious and gluten-free.
Ingredients
Salmon and Sauce
- 4 salmon fillets (6 oz each)
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons olive oil (divided)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper to taste
Vegetables
- 1 ½ lbs baby potatoes (halved)
- 1 head broccoli (cut into florets)
Garnish
- Lemon wedges
- Fresh parsley
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for roasting the potatoes and salmon.
- Prepare and Roast Potatoes: On a large baking sheet, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer. Place the sheet in the oven and roast the potatoes for 15 minutes to start cooking them evenly.
- Make Lemon Butter Sauce: While potatoes roast, mix together the melted butter, remaining olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, paprika, salt, and pepper in a bowl to create a flavorful lemon butter sauce.
- Add Broccoli and Salmon: After the initial 15 minutes, remove the baking sheet from the oven. Push the roasted potatoes to one side. Add the broccoli florets to the empty space and toss them lightly with a spoonful of the lemon butter sauce. Place the salmon fillets on the sheet, brushing them generously with the remaining lemon butter sauce. Season the salmon with additional salt and pepper as desired. Drizzle the remaining sauce over the potatoes and broccoli.
- Final Roast: Return the baking sheet to the oven and roast everything together for another 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender-crisp.
- Serve: Serve the salmon fillets hot, garnished with fresh lemon wedges and chopped parsley for added brightness and freshness.
Notes
- You can substitute broccoli with asparagus or green beans for variation.
- For extra crispy potatoes, roast them for an additional 10 minutes before adding the salmon and broccoli.
- This dish pairs wonderfully with a chilled white wine or sparkling water with lemon for a refreshing beverage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 480
- Sugar: 3g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg
