Go Back
Delicious Lemon Butter Salmon fillet served with lemon slices and herbs

Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli

A delightful and nutritious dish featuring buttery salmon, crispy potatoes, and vibrant roasted broccoli, perfect for any family meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces salmon fillets (about 6 ounces each; wild-caught recommended)
  • 3 tablespoons unsalted butter (melted)
  • 1 whole lemon (juice and zest)
  • Salt and pepper (to taste)
For the Potatoes
  • 1.5 pounds baby potatoes (halved)
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper (to taste)
For the Broccoli
  • 1 pound broccoli florets (fresh for best results)
  • 2 tablespoons olive oil
  • Salt and pepper (to taste)
  • Optional: red pepper flakes for an extra kick

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the halved baby potatoes with olive oil, garlic powder, salt, and pepper. Toss until well-coated and spread them on a baking sheet in a single layer, cut side down.
  3. In a separate bowl, toss the broccoli florets with olive oil, salt, and pepper. Set aside.
  4. In a small bowl, mix melted butter, lemon juice, lemon zest, salt, and pepper. Brush or drizzle this mixture over the salmon fillets.
Cooking
  1. Place the potatoes in the oven and bake for 20-25 minutes, or until golden and crispy, turning halfway through.
  2. After 20 minutes, remove the baking sheet, push the potatoes to one side, and place the salmon fillets and broccoli on the other side. Bake everything together for an additional 12-15 minutes.
  3. Ensure the salmon flakes easily with a fork and the broccoli is tender and slightly crispy.
Serving
  1. Once done, remove from the oven and plate the dish. Enjoy the burst of flavors!

Notes

For the crispiest potatoes, ensure they’re cut into even sizes and avoid overcrowding on the baking sheet. You can substitute the salmon with chicken breasts or tofu for a vegetarian option. Store leftovers in an airtight container in the fridge for up to 3 days.