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
Scale
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
