Lemon Butter Salmon with Roasted Potatoes & Broccoli

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When I crave something wholesome yet utterly comforting, Lemon Butter Salmon with Roasted Potatoes & Broccoli is my go-to. It’s the kind of dish that checks all the boxes: vibrant, nourishing, full of flavor, and surprisingly simple to make. The crisp edges on the pan-seared salmon, paired with the silky richness of lemon butter sauce, make this dish sing. Add to that the golden-brown baby potatoes and roasted broccoli, and you’ve got a complete meal that feels restaurant-worthy—but made right at home.

This recipe came to life on a busy weeknight when I needed something satisfying that wouldn’t take hours to pull off. The key lies in timing and balance: the salmon cooks quickly while the veggies roast away in the oven. The result is a plate bursting with bright, buttery goodness, perfect for family dinners or even a solo treat-yourself kind of evening.

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Why You’ll Love This Lemon Butter Salmon with Roasted Potatoes & Broccoli

• Quick but gourmet: Ready in under 40 minutes with rich flavors that feel like fine dining.
• Nutrient-packed: Omega-3s from salmon, fiber from broccoli, and energizing carbs from potatoes.
• Minimal cleanup: One pan for veggies, one skillet for salmon—simple and efficient.
• Flavorful but balanced: The zesty lemon cuts through the buttery richness perfectly.
• Versatile: Works well for weeknight dinners, date nights, or healthy meal prep.

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What Kind of Salmon Should I Use?

For this Lemon Butter Salmon with Roasted Potatoes & Broccoli, I recommend using skin-on salmon fillets. The skin crisps up beautifully when pan-seared, adding texture and sealing in moisture. If you’re using wild-caught salmon, expect a deeper color and slightly richer flavor. Farm-raised salmon is a bit milder and fattier, which also works great for a buttery dish like this. Just make sure the fillets are boneless for ease of eating.

Fresh salmon is always my preference, but frozen works perfectly well too—just be sure it’s fully thawed and patted dry before cooking. This ensures the skin sears nicely and the flesh doesn’t steam.

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Options for Substitutions

Life happens, and sometimes we need to improvise. Luckily, this recipe is flexible:

• Salmon Alternatives: Try trout, cod, or halibut if salmon isn’t available. Just adjust cooking times since these can vary in thickness and fat content.
• Potatoes: Any small variety like fingerlings, red potatoes, or even sweet potatoes work beautifully. Cut them to a similar size for even roasting.
• Broccoli Swaps: Broccolini, Brussels sprouts, or asparagus make tasty, equally healthy substitutions.
• Dairy-Free: Use a good-quality olive oil or dairy-free butter substitute for the sauce.
• Gluten-Free: This recipe is naturally gluten-free—no changes needed!

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Ingredients for Lemon Butter Salmon with Roasted Potatoes & Broccoli

• Salmon Fillets
  The star of the dish. Rich in omega-3 fatty acids and perfect for pan-searing, salmon brings bold, buttery flavor that pairs beautifully with lemon.
• Baby Potatoes
  These roast up golden and crisp on the outside while staying creamy inside. They act as a hearty base to balance the lighter elements of the dish.
• Broccoli Florets
  Roasting broccoli enhances its nuttiness and gives it those crave-worthy crispy edges, adding texture and green goodness.
• Unsalted Butter
  Used to create the silky lemon butter sauce that coats the salmon. It adds richness without overpowering the freshness.
• Fresh Lemon Juice & Zest
  Brings brightness and acidity to the dish, cutting through the richness of the butter and fish.
• Garlic
  Adds depth and a savory backbone to the butter sauce. Garlic and lemon are a match made in culinary heaven.
• Olive Oil
  Essential for roasting the vegetables and giving them a golden, caramelized exterior.
• Salt & Black Pepper
  The simplest yet most vital seasonings. They enhance the natural flavors without overshadowing them.
• Fresh Parsley (optional)
  A sprinkle of parsley on top adds freshness, color, and a mild herbaceous note to finish the dish.

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Step 1: Prep the Ingredients

Preheat your oven to 425°F (220°C). While it heats up, cut the baby potatoes in halves or quarters depending on size. Trim and chop broccoli into bite-sized florets. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.

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Step 2: Roast the Potatoes and Broccoli

On a large baking sheet, toss the potatoes with olive oil, salt, and pepper. Spread them out in an even layer and roast for about 15 minutes. Then, add the broccoli to the same sheet, drizzle with more olive oil, season again, and toss. Return to the oven and roast for another 15–18 minutes, until both are golden and tender.

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Step 3: Sear the Salmon

While the vegetables finish roasting, heat a skillet over medium-high heat. Add a bit of olive oil and place the salmon fillets skin-side down. Cook undisturbed for 4–5 minutes to crisp the skin. Flip and cook another 2–3 minutes, depending on thickness, until just cooked through.

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Step 4: Make the Lemon Butter Sauce

In the same pan or a small saucepan, melt butter over low heat. Add minced garlic and cook until fragrant (about 30 seconds). Stir in lemon juice and zest, then season with a pinch of salt and pepper. Cook for 1 minute more, stirring frequently, until slightly thickened.

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Step 5: Plate and Serve

Arrange the roasted potatoes and broccoli on plates. Top with the salmon fillets and generously spoon the lemon butter sauce over each piece. Finish with chopped fresh parsley for a vibrant touch.

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How Long to Cook the Lemon Butter Salmon with Roasted Potatoes & Broccoli

Cooking times for this dish are quite manageable and mostly hands-off:

• Potatoes: Roast for a total of 30–33 minutes (first alone for 15 minutes, then with broccoli).
• Broccoli: Roasts for about 15–18 minutes, added halfway through the potato cooking time.
• Salmon: Sear for about 6–8 minutes total (4–5 minutes skin-side down, 2–3 minutes on the other side).
• Lemon Butter Sauce: Comes together in 2–3 minutes once butter is melted.

Altogether, the full recipe takes about 35–40 minutes from start to finish, with much of that time spent roasting the vegetables.

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Tips for Perfect Lemon Butter Salmon with Roasted Potatoes & Broccoli

• Dry the salmon well: This helps get that beautifully crisp sear without steaming the fish.
• Don’t overcrowd the pan: Give salmon and vegetables space to cook evenly and brown properly.
• Start skin-side down: Always sear salmon with the skin side down first—it crisps up and protects the delicate flesh.
• Use fresh lemon juice: Bottled lemon juice won’t deliver the same zesty brightness.
• Cut veggies uniformly: This ensures even roasting—no burnt bits or undercooked chunks.
• Don’t overcook the garlic: Garlic cooks quickly; let it turn just golden before adding lemon juice.
• Taste your sauce: Adjust salt, lemon, or butter as needed before serving to balance flavor.

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Watch Out for These Mistakes While Cooking

• Skipping the pat dry step for salmon: Moisture on the surface prevents a good sear and can cause the fish to steam rather than crisp. Always blot with paper towels first.
• Overcrowding the baking sheet: When roasting, crowded veggies steam instead of roast. Use two pans if needed.
• Overcooking the salmon: Salmon continues to cook slightly after removing from the heat. Pull it off just as it turns opaque and flakes easily.
• Burning the garlic: Garlic in butter can go from fragrant to bitter in seconds. Keep the heat low and stir constantly.
• Using cold salmon: Letting the salmon sit out for 10–15 minutes before cooking helps it cook more evenly.
• Neglecting seasoning layers: Season each component (potatoes, broccoli, salmon, sauce) so that every bite is well-balanced.

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What to Serve With Lemon Butter Salmon with Roasted Potatoes & Broccoli?

Crusty Bread

Perfect for soaking up the extra lemon butter sauce left on the plate.

Mixed Green Salad

A refreshing, lightly dressed salad balances out the warm richness of the salmon and potatoes.

A Glass of White Wine

Try Sauvignon Blanc or Chardonnay—both complement the lemon and butter beautifully.

Lemon Orzo

A small serving of orzo tossed with herbs and lemon zest makes a lovely starchy addition if you’re feeding more people.

Cucumber Dill Yogurt

A chilled, herby yogurt dip on the side provides contrast and an extra cool note to the meal.

Garlic Butter Mushrooms

Earthy mushrooms cooked in garlic and butter match the richness of the salmon and elevate the umami factor.

Light Berry Dessert

Think strawberry shortcake or a berry parfait—simple, sweet, and a refreshing finish.

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Storage Instructions

Lemon Butter Salmon with Roasted Potatoes & Broccoli stores very well, making it a great option for meal prep or leftovers.

• Refrigeration:
  Store leftovers in an airtight container in the refrigerator for up to 3 days. Let everything cool to room temperature before sealing.
• Reheating:
  Reheat in a 300°F (150°C) oven for about 10–12 minutes until warmed through. You can also use a skillet over medium-low heat with a splash of water or broth to keep the salmon moist. The microwave works in a pinch—cover loosely and reheat in 30-second intervals to avoid overcooking.
• Freezing:
  While the potatoes and broccoli freeze decently, the salmon and lemon butter sauce can lose their texture. I recommend freezing only if necessary and reheating gently.

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Estimated Nutrition

Note: Values are approximate and may vary depending on specific ingredients used.

• Calories: 510 per serving
• Protein: 35g
• Fat: 28g
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 3g
• Sodium: 310mg
• Cholesterol: 95mg

This dish is rich in healthy fats from salmon and olive oil, offers complex carbs from potatoes, and a solid fiber boost from broccoli—making it balanced, satisfying, and nutrient-dense.

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Frequently Asked Questions

What if I don’t have fresh salmon?

You can absolutely use frozen salmon—just make sure it’s fully thawed and dried before cooking to get that nice sear.

Can I cook everything on one sheet pan?

You can, but it’s best to give salmon its own skillet for a crispier skin and better texture. Roasting everything together can steam the salmon.

Is this recipe suitable for meal prep?

Definitely! It holds up well in the fridge for up to 3 days and reheats easily. Keep the sauce separate until serving for best texture.

What can I use instead of butter in the sauce?

Olive oil or a dairy-free butter substitute work well for a lighter or dairy-free option. You can also add a splash of white wine for extra depth.

How do I know when salmon is fully cooked?

It should flake easily with a fork and appear opaque throughout. Internal temperature should reach 125–130°F (52–54°C) for medium.

Can I make the sauce in advance?

Yes! Make the lemon butter sauce and store it in the fridge. Gently reheat over low heat before serving to avoid separation.

What herbs go well with this dish?

Fresh parsley, dill, chives, or even a hint of thyme can brighten up the flavors beautifully.

Can I air fry the vegetables instead?

Absolutely. Air fry the potatoes and broccoli at 400°F (204°C) for 15–20 minutes, shaking halfway through. They’ll turn out wonderfully crispy.

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Conclusion

Lemon Butter Salmon with Roasted Potatoes & Broccoli is the kind of dish that makes healthy eating feel indulgent. It’s light yet deeply flavorful, balanced but never boring. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe delivers elegance and comfort all in one pan (and skillet!). With a little prep and a touch of lemony love, you’ll have a nourishing meal that’s hard to beat.

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