This Lemon Butter Salmon with Crispy Potatoes & Broccoli is a perfect harmony of flavors and textures. Tender, flaky salmon pairs beautifully with crispy roasted baby potatoes and vibrant broccoli florets, all brought together by a rich, tangy lemon butter sauce. Whether you’re cooking a weeknight dinner or preparing a meal for guests, this recipe offers restaurant-quality results right in your kitchen.
Ingredients
For the Salmon and Vegetables:
- 4 fresh salmon fillets
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Lemon Butter Sauce:
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
Tools You’ll Need
- Baking sheet (lined with parchment or lightly greased)
- Large skillet (cast iron or stainless steel preferred)
- Tongs
- Sharp knife and cutting board
- Zester or microplane
Instructions
1. Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 15 minutes.
Add the broccoli florets, drizzle with the remaining 1 tablespoon olive oil, and toss gently to coat. Roast both potatoes and broccoli for another 15 minutes until golden and crispy.
2. Sear the Salmon
While the vegetables roast, season salmon fillets with salt and pepper.
Heat 2 tablespoons butter in a large skillet over medium heat. Once melted and sizzling, place the salmon skin-side down. Cook for 3-4 minutes per side until golden and cooked through. Remove salmon from the skillet and set aside.
3. Make the Lemon Butter Sauce
Reduce heat to medium and add minced garlic to the skillet. Sauté for 30 seconds to 1 minute until fragrant.
Pour in broth and scrape up any browned bits from the pan.
Stir in heavy cream, lemon juice, lemon zest, and Dijon mustard. Let simmer 3-4 minutes until sauce thickens slightly.
Stir in fresh parsley.
4. Combine and Serve
Return salmon to the skillet and spoon the lemon butter sauce over the fillets. Warm for 2 minutes to meld flavors.
Serve salmon atop roasted potatoes and broccoli. Drizzle generously with sauce and garnish with extra parsley if desired.
Tips for Best Results
- Choose Fresh Salmon: Look for firm, bright fillets for the best flavor. If using frozen, thaw overnight and pat dry.
- Even Potato Cuts: Halve or quarter potatoes evenly to ensure they roast crisp and cook evenly.
- Don’t Overcrowd: Spread veggies in a single layer to avoid steaming and promote crispiness.
- Preheat the Oven: A hot oven ensures perfectly roasted vegetables with crispy edges.
- Gentle Sauce Simmer: Keep the sauce on medium heat to avoid curdling the cream. Stir often.
Recipe Variations
- Herb-Crusted Salmon: Coat salmon with a mixture of panko, Parmesan, and dried herbs before searing; finish under the broiler for extra crunch.
- Swap Vegetables: Try asparagus, carrots, or Brussels sprouts in place of broccoli for seasonal variation.
- Add Heat: Stir in red pepper flakes or cayenne to the sauce for a spicy kick.
- Dairy-Free: Substitute butter with olive oil and heavy cream with coconut cream for a dairy-free version.
Storage & Reheating
- Store leftovers in airtight containers, separating salmon, vegetables, and sauce when possible. Refrigerate up to 3 days.
- Reheat salmon gently in the oven at 300°F for about 10 minutes or in a skillet over low heat. Warm sauce separately, adding broth or cream if needed to loosen.
- Avoid overheating to keep salmon moist and tender.
Serving Suggestions
- Pair with a fresh, crisp salad like arugula with lemon vinaigrette or a Mediterranean cucumber-tomato salad.
- Serve with warm crusty or garlic bread to soak up the delicious sauce.
- For a heartier meal, swap potatoes for jasmine rice or quinoa.
- Wine Pairing: Sauvignon Blanc or Chardonnay complements the lemon butter flavors perfectly. Light Pinot Noir works well for red wine lovers.
Frequently Asked Questions
Can I use frozen salmon?
Yes! Just thaw fully and pat dry before cooking.
What can I use instead of heavy cream?
Try half-and-half or evaporated milk for a lighter option; coconut cream works for dairy-free.
Can I prep ahead?
Roast vegetables ahead and reheat before serving. For best results, cook salmon and sauce fresh.
How do I get extra crispy potatoes?
Toss potatoes in a teaspoon of cornstarch before roasting and avoid overcrowding.
Lemon Butter Salmon with Crispy Potatoes & Broccoli is a wonderfully balanced dish, delivering a perfect blend of freshness, creaminess, and satisfying textures. It’s simple to prepare but impressive enough to serve any day of the week.
Enjoy this flavorful, comforting meal with your loved ones!