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
Scale
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.
