This dish features tender salmon topped with zesty lemon butter, paired with crispy, golden potatoes and fresh broccoli. It’s like a sunshine meal on a plate!
I love how everything comes together so easily, and those crispy potatoes are the perfect sidekick to the buttery salmon. Quick enough for a weekday dinner, but fancy enough for guests!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star here! You can use skin-on or skinless fillets, but I prefer skin-on for added flavor. If you’re looking for substitutions, trout or arctic char can also be great options.
Baby Potatoes: These small potatoes get crispy and are so simple! If you can’t find baby potatoes, you can use regular potatoes—just cut them into bite-sized pieces. Sweet potatoes can also work for a different twist!
Broccoli: Fresh broccoli adds a nice crunch and color. You could swap it with green beans, asparagus, or even Brussels sprouts if you prefer those veggies instead.
Butter: Unsalted butter is recommended since it allows you to control the seasoning. If you’re looking for a dairy-free option, try using olive oil or vegan butter in the sauce!
How Do I Achieve Perfectly Crispy Potatoes?
Getting crispy potatoes is all about technique! Start by cutting them into even sizes so they cook evenly. Tossing them with olive oil helps with crisping, and roasting at a high temperature guarantees that golden crispiness.
- Spread them in a single layer on a baking sheet. Make sure they’re not crowded!
- Flip them halfway through roasting to ensure even browning.
- A pinch of salt and pepper enhances their flavor — don’t skip this step!
Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli
Ingredients You’ll Need:
For the Salmon and Vegetables:
- 4 salmon fillets (about 6 oz each), skin-on or skinless as preferred
- 1 lb baby potatoes, halved or quartered if large
- 2 cups fresh broccoli florets
For the Lemon Butter Sauce:
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
For Seasoning:
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tsp dried thyme or fresh thyme leaves
- 1 tbsp fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
The total time for this meal is about 50 minutes, with approximately 10 minutes of prep time and around 40 minutes of cooking time. In less than an hour, you’ll have a delicious, healthy dinner on the table!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Potatoes:
Start by preheating your oven to 425°F (220°C). While it’s warming up, take your baby potatoes, toss them in a bowl with 1 tablespoon of olive oil, a sprinkle of salt, black pepper, and half of the dried thyme. Then, spread the seasoned potatoes on a baking sheet lined with parchment paper or foil.
2. Roast Potatoes:
Put the baking sheet in the preheated oven and let the potatoes roast for about 20 minutes until they begin to turn golden and crisp. This gives them that delicious texture we all love!
3. Prepare Lemon Butter Sauce:
While the potatoes roast, let’s make the lemon butter sauce. Melt 3 tablespoons of unsalted butter in a small saucepan over medium-low heat. Then, add the minced garlic and let it cook for about 1 minute until it’s fragrant—be careful not to let it brown! Once it’s ready, remove the pan from heat and stir in the lemon zest and juice.
4. Add Broccoli:
After the potatoes have roasted for 20 minutes, take the baking sheet out of the oven. Now, add the fresh broccoli florets to the same sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, black pepper, and the remaining thyme. Give everything a gentle toss and then return the baking sheet to the oven.
5. Cook Salmon:
After another 10 minutes of roasting (30 minutes in total), pull the baking sheet from the oven again. Move the veggies off to the sides to make space for the salmon. Place the salmon fillets on the baking sheet, skin-side down. Generously brush or spoon that yummy lemon butter sauce over each fillet.
6. Roast Together:
Now, it’s time to return the whole baking sheet to the oven. Roast everything together for an additional 12-15 minutes. You’ll know it’s done when the salmon is opaque and easily flakes apart with a fork, plus the potatoes and broccoli should be tender and crispy.
7. Serve:
Once everything is cooked to perfection, transfer the salmon, potatoes, and broccoli onto plates. Don’t forget to spoon any remaining lemon butter sauce from the baking sheet over the salmon for extra flavor! If you fancy, sprinkle some fresh parsley for a pop of color.
8. Enjoy!
Serve this delightful meal immediately and enjoy the bright, fresh flavors. It’s a simple yet satisfying way to treat yourself or your family to a home-cooked dinner!
This easy recipe combines roasting with a bright, buttery lemon sauce for a delicious dinner that requires minimal prep and cooks up quickly. You won’t be disappointed!
FAQ: Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just be sure to thaw it completely in the refrigerator before cooking. Ideally, let it sit overnight. If you’re short on time, you can submerge it in cold water for quicker thawing, but make sure to pat it dry before placing it in the oven.
What Can I Substitute for Fresh Broccoli?
If you don’t have fresh broccoli, feel free to swap it with green beans, asparagus, or Brussels sprouts. Just adjust slightly the cooking time to ensure the veggies remain crisp but tender!
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or reheat in a pan over low heat to avoid overcooking the salmon.
Can I Make This Dish Ahead of Time?
While it’s best enjoyed fresh, you can prep the components ahead of time! Chop the veggies and make the lemon butter sauce in advance. Store them separately in the fridge, then assemble and cook when you’re ready to eat.
