If you’re craving a meal that’s bursting with bright, comforting flavors while keeping things wholesome and straightforward, this Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe is exactly what you need. Picture tender, flaky salmon infused with zesty lemon butter alongside golden, crispy baby potatoes and vibrant broccoli florets roasted to perfection. This dish is not just a feast for the palate but also a colorful celebration of simple ingredients coming together for a dinner that feels special yet totally achievable any night of the week.
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays an essential role in creating the perfect balance of taste, texture, and color in your meal. From the richness of butter and salmon to the freshness of lemon and herbs, every item is carefully chosen to complement one another flawlessly.
- 4 salmon fillets (about 5–6 oz each): Choose fresh, firm salmon for the best flavor and texture.
- 2 tablespoons melted butter: Adds luscious richness and helps carry the lemon flavor throughout.
- 2 tablespoons lemon juice: Brightens the dish and cuts through the richness with its citrus zing.
- 2 cloves garlic (minced): Brings a fragrant depth that’s simply irresistible when roasted.
- 1 teaspoon lemon zest: Intensifies the lemon aroma in each bite for extra freshness.
- ½ teaspoon salt: Enhances all the natural flavors in the dish.
- ¼ teaspoon black pepper: Adds a subtle warmth without overpowering the delicate salmon.
- 1 tablespoon fresh parsley (chopped): A fresh garnish that adds a pop of color and herbal brightness.
- Lemon slices for garnish (optional): For a decorative and tasty finishing touch.
- 1 pound baby potatoes (halved): These roast beautifully, developing a crisp exterior with a fluffy inside.
- 3 cups broccoli florets: Adds vibrant green color and a satisfying crunch when roasted.
- 2 tablespoons olive oil: Helps your veggies roast up golden and flavorful.
- 1 teaspoon garlic powder: Brings a deeper garlic flavor to the potatoes without overpowering the dish.
- ½ teaspoon dried thyme: Lends a subtle earthiness that pairs perfectly with potatoes and broccoli.
- ½ teaspoon salt: To season the veggies just right.
- ¼ teaspoon black pepper: Adds balance and a bit of spice to the roasted vegetables.
How to Make Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper to prevent sticking and simplify cleanup. Toss the halved baby potatoes with half the olive oil, garlic powder, dried thyme, salt, and pepper in a large bowl ensuring every piece is evenly coated. Spread the potatoes on one side of the prepared baking sheet. Let them roast alone for 15 minutes so they begin to crisp and brown nicely.
Step 2: Add Broccoli to Roast
While the potatoes are roasting, toss broccoli florets with the remaining olive oil and a pinch of salt and pepper. After the initial roasting time, add the broccoli to the other side of the baking sheet with the potatoes, spreading them out well. Return the pan to the oven and roast everything together for an additional 15–20 minutes. You’re aiming for golden, tender veggies that still have a slight bite. This method ensures both potatoes and broccoli reach perfect doneness simultaneously.
Step 3: Prepare the Lemon Butter Salmon
While the veggies are in the oven, mix the melted butter, lemon juice, minced garlic, lemon zest, salt, and pepper in a small bowl to create your luscious lemon butter sauce. Arrange the salmon fillets in a baking dish or on a separate parchment-lined sheet tray and brush them generously with this sauce, making sure every fillet is coated in the flavorful blend.
Step 4: Bake Salmon
Place the salmon in the oven at 400°F and bake for 12–15 minutes or until it easily flakes with a fork. If you like a crispy top, simply broil for the last two minutes, keeping a close eye so it doesn’t burn. The lemon butter sauce will create a delicious glaze that is juicy and savory, the perfect partner for your roasted veggies.
Step 5: Plate and Garnish
Once everything is cooked, plate the salmon alongside generous servings of roasted potatoes and broccoli. Drizzle any leftover lemon butter sauce over the salmon and sprinkle fresh parsley on top for a pretty, fresh finish. Add lemon slices if you want to brighten the plate and provide extra citrus for guests who love that fresh kick.
How to Serve Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe
Garnishes
Fresh parsley is my personal favorite garnish here because it adds a lovely green pop of freshness that contrasts nicely with the golden and roasted colors. Thin lemon slices or wedges also elevate the plate, inviting a squeeze of tangy citrus that livens every bite.
Side Dishes
Even though this recipe includes a wonderful combination of veggies, you can add a simple side salad, like mixed greens with a lemon vinaigrette, to keep the citrus theme going. Alternatively, a light couscous or quinoa salad with herbs and cucumber would also complement the dish beautifully.
Creative Ways to Present
Plate your salmon fillet on a large white plate or wooden board for a rustic vibe, placing roasted potatoes beneath the salmon as a cozy bed. Scatter broccoli florets around with some lemon slices and parsley, or serve everything family-style in rustic bowls for a casual, inviting meal that encourages sharing and conversation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe, store them in an airtight container in the refrigerator. The salmon and veggies will keep well for up to 2 days. Just be sure to cool the food completely before refrigerating to preserve freshness.
Freezing
This dish isn’t the best candidate for freezing because roasted potatoes tend to lose their crispiness, and broccoli can become soft and watery. However, you can freeze raw salmon fillets separately before cooking if you want to prepare ahead.
Reheating
For reheating, gently warm your leftovers in the oven at 325°F to help maintain the salmon’s moisture and keep the potatoes from turning too soggy. A quick 10–15 minutes should suffice. Avoid the microwave if possible, as it tends to dry out fish and turn roasted veggies mushy.
FAQs
Can I use frozen salmon fillets for this recipe?
Absolutely! Just be sure to thaw them completely in the refrigerator before cooking. This helps maintain texture and ensures even cooking without excess moisture.
What if I don’t like broccoli?
You can swap out broccoli for other green veggies like asparagus, green beans, or Brussels sprouts. Each roasts beautifully and pairs well with the lemon butter salmon and potatoes.
Can I make this recipe gluten-free?
Yes! This Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe is naturally gluten-free, making it a great choice for anyone avoiding gluten.
Is this recipe suitable for meal prepping?
Definitely. You can prepare the components ahead and reheat gently before eating. Just keep the salmon separate from the veggies when storing for best texture retention.
How do I get my salmon extra crispy?
Broil your salmon for the last 2 minutes of cooking and watch carefully so it crisps up beautifully without burning. This adds a fantastic texture contrast to the tender fish.
Final Thoughts
I encourage you to make this Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe soon because it truly feels like a little celebration on a plate. With its bright lemony notes, rich butter sauce, and perfectly roasted veggies, it’s the kind of meal that brings warmth, comfort, and a smile to the dinner table. Once you try it, I bet it’ll become one of your go-to dishes too!
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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: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Lemon Butter Salmon with Roasted Potatoes & Broccoli is a delicious and healthy one-pan meal featuring tender, flaky salmon fillets brushed with a zesty lemon butter sauce, paired with golden roasted baby potatoes and crisp broccoli florets. Perfect for a quick weeknight dinner or a weekend treat, this recipe combines the bright flavors of lemon and garlic with wholesome vegetables to create a balanced, flavorful dish that’s naturally gluten-free and pescatarian-friendly.
Ingredients
For the Salmon:
- 4 salmon fillets (about 5–6 oz each)
- 2 tablespoons melted butter
- 2 tablespoons lemon juice
- 2 cloves garlic (minced)
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley (chopped)
- Lemon slices for garnish (optional)
For the Roasted Potatoes & Broccoli:
- 1 pound baby potatoes (halved)
- 3 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Roast the Vegetables: Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, dried thyme, salt, and black pepper. Spread the potatoes on one side of the baking sheet and roast for 15 minutes. While the potatoes roast, toss the broccoli florets with the remaining 1 tablespoon of olive oil and a pinch of salt and black pepper. After the initial 15 minutes, add the broccoli to the other side of the baking sheet and continue roasting both the potatoes and broccoli for another 15 to 20 minutes, until they are nicely golden and tender.
- Prepare the Salmon: While the vegetables are roasting, combine the melted butter, lemon juice, minced garlic, lemon zest, salt, and black pepper in a small bowl to create the lemon butter sauce. Place the salmon fillets in a baking dish or on a separate parchment-lined baking sheet. Generously brush the lemon butter mixture over each salmon fillet, ensuring they are well coated. Bake the salmon in the oven at 400°F for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- To Serve: Plate each salmon fillet alongside a portion of the roasted potatoes and broccoli. Drizzle any remaining lemon butter sauce over the salmon and vegetables for extra flavor. Garnish with fresh chopped parsley and lemon slices if desired. Serve immediately for a fresh, vibrant meal.
Notes
- For a crispier finish on the salmon, broil it for the last 2 minutes of cooking.
- Feel free to swap broccoli with asparagus or green beans to vary the vegetable component.
