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Best Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli

A vibrant meal featuring succulent salmon fillets glazed with lemon butter sauce, served with crispy potatoes and roasted broccoli. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the salmon
  • 4 fillets salmon fillets (6 oz each)
  • 2 tablespoons unsalted butter
  • 2 lemons (one for zest and juice, one sliced)
  • Salt and black pepper to taste
For the sides
  • 2 cups baby potatoes, halved
  • 1 tablespoon olive oil
  • 2 cups broccoli florets
  • Fresh parsley, chopped (optional, for garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to ensure even cooking for your crispy potatoes and broccoli.
  2. In a large bowl, toss the halved baby potatoes with olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet and bake for 15 minutes.
Cooking
  1. After 15 minutes, add the broccoli florets to the baking sheet with the potatoes. Toss to combine and bake for another 10 minutes, until everything is golden and crispy.
  2. While the veggies roast, melt the butter in a skillet over medium heat. Add the lemon zest and juice, stirring to combine.
  3. Season the salmon fillets with salt and pepper and place them skin-side down in the skillet. Cook for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork.
Serving
  1. Once everything is cooked, plate the salmon with the crispy potatoes and roasted broccoli. Drizzle any remaining lemon butter sauce over the salmon, and garnish with fresh parsley if desired.

Notes

Store leftovers in an airtight container for up to 2 days. Reheat salmon in a skillet over low heat with a splash of water or lemon juice. You can also reheat potatoes and broccoli in the oven or microwave.