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Lemon Butter Salmon with Crispy Potatoes & Broccoli

If you’re craving a meal that’s fresh, flavorful, and satisfying, this Lemon Butter Salmon with Crispy Potatoes & Broccoli is the answer. Flaky seared salmon, golden roasted potatoes, and vibrant broccoli come together under a rich, tangy lemon butter sauce. It’s restaurant-quality dining made simple enough for busy weeknights but elegant enough to impress guests.

Ingredients

For the Salmon & Vegetables:

  • 4 salmon fillets (fresh, high-quality works best)
  • 1 lb baby potatoes, halved
  • 2 cups broccoli florets
  • 3 tbsp olive oil
  • Salt & black pepper, to taste

For the Lemon Butter Sauce:

  • 2 tbsp butter
  • 3 garlic cloves, minced
  • ½ cup chicken or vegetable broth
  • ½ cup heavy cream
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 2 tbsp fresh parsley, chopped

Tools You’ll Need

  • Baking sheet (lined with parchment for easy cleanup)
  • Large heavy-bottomed skillet (cast iron or stainless steel)
  • Tongs for flipping salmon
  • Sharp knife & cutting board
  • Microplane or zester for the lemon

Step-by-Step Instructions

1. Roast the Vegetables

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Toss halved potatoes with 2 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast 15 minutes. Add broccoli with 1 tbsp olive oil, toss, and roast 15 minutes more until golden and crispy.

2. Sear the Salmon

  1. Season salmon with salt and pepper.
  2. Heat 2 tbsp butter in a skillet over medium heat.
  3. Place salmon skin-side down and cook 3–4 minutes per side until golden and cooked through. Remove and set aside.

3. Make the Lemon Butter Sauce

  1. In the same skillet, sauté garlic for 30 seconds until fragrant.
  2. Deglaze with broth, scraping up browned bits.
  3. Stir in cream, lemon juice, zest, and Dijon mustard. Simmer 3–4 minutes until slightly thickened.
  4. Stir in parsley.

4. Combine & Serve

Return salmon to the skillet and spoon sauce over the fillets. Serve over roasted potatoes and broccoli, drizzled with extra lemon butter sauce.

Tips for Success

  • Choose fresh salmon: Look for firm, brightly colored fillets.
  • Even potatoes: Cut them the same size for uniform crispiness.
  • Don’t overcook the sauce: Keep heat medium to prevent curdling.
  • Refrigerate leftovers: Store salmon and veggies up to 3 days; reheat gently to avoid drying out.

Recipe Variations

  • Herb-Crusted Salmon: Coat fillets with Parmesan, panko, and herbs before searing.
  • Broccoli Swap: Try asparagus, Brussels sprouts, or green beans.
  • Spicy Kick: Add red pepper flakes or cayenne to the sauce.
  • Dairy-Free Option: Replace cream with coconut cream and butter with olive oil.

Serving Ideas

  • Pair with a crisp arugula or cucumber-tomato salad.
  • Add crusty bread to soak up the sauce.
  • Serve over rice or quinoa instead of potatoes for a lighter option.
  • Wine pairing: Sauvignon Blanc, Chardonnay, or Pinot Noir.

FAQs

Can I use frozen salmon?
Yes—thaw overnight in the fridge and pat dry before cooking.

What can I substitute for heavy cream?
Half-and-half, evaporated milk, or coconut cream (for dairy-free).

How do I make the potatoes crispier?
Toss with a teaspoon of cornstarch before roasting and avoid overcrowding.

Final Thoughts

This Lemon Butter Salmon with Crispy Potatoes & Broccoli is proof that simple ingredients can create something spectacular. The salmon is tender, the potatoes perfectly crisp, and the broccoli adds balance—all tied together with a creamy, tangy lemon butter sauce. Whether you’re serving it on a weeknight or for guests, it’s a recipe that will quickly become a favorite.