Lemon Butter Salmon with Roasted Potatoes and Broccoli

When it comes to weeknight dinners, it can often feel like a rush to get something on the table without sacrificing flavor. This Lemon Butter Salmon with Roasted Potatoes and Broccoli is one of those magical recipes that hits all the right notes. Imagine succulent salmon, kissed with a bright lemony butter sauce, perfectly paired with tender baby potatoes and vibrant broccoli. It’s not just a meal; it’s an experience. I remember the first time I made this dish; the aroma wafting through my kitchen reminded me of my summer trips to the coast, fresh seafood, and sunny days.

Why you’ll love this recipe

There’s something undeniably special about a dish that harmonizes effortless elegance with simplicity. This Lemon Butter Salmon with Roasted Potatoes and Broccoli checks all the boxes for a delectable weeknight dinner. The flavors are bright and inviting—think sunshine captured in a dish! The butter brings richness, the lemon provides that pop of acidity, while the garlic and thyme weave an aromatic spell that’ll make your taste buds dance. Plus, let’s not overlook the vibrant veggies; colorful plates always make dinner that much more enjoyable.

Each element here is purposefully chosen—salmon is fantastic for you, loaded with omega-3s, while the colorful veggies contribute fiber and nutrients to the mix. Roasting everything on a single pan is a lifesaver. Minimal fuss, maximum satisfaction—who doesn’t love that combo?

Gather these ingredients

• 4 salmon fillets (6 oz each): Fresh, high-quality salmon is key. Wild-caught if you can find it! It’s flavorful, and you’ll appreciate that buttery texture.

• 1.5 lbs baby potatoes, halved: These little gems caramelize beautifully in the oven. You could substitute with regular potatoes, but I do love the creaminess of baby potatoes in this dish.

• 1 large head of broccoli, cut into florets: Not just for color; broccoli adds a crunchy texture. You could swap it for asparagus or green beans if you prefer.

• 1/2 cup butter, softened: This is your flavor base. Quality matters here—real butter will elevate the dish significantly.

• 3 cloves garlic, minced: Garlic adds depth and richness. Fresh really is best, but you could use garlic powder in a pinch.

• 2 lemons (zested and juiced): The zest intensifies the lemon flavor without excess liquid. If you’re in a citrusy mood, try adding orange zest too!

• 2 tbsp olive oil: Use a good-quality extra virgin olive oil; it complements the salmon beautifully.

• 1 tsp fresh thyme: Fresh herbs always bring a dish to life. If you don’t have thyme, slinging in some dried oregano will work as well.

• Salt and pepper to taste: Always season your food! It’s amazing how these two humble ingredients can make or break a dish.

Preparing Lemon Butter Salmon with Roasted Potatoes and Broccoli

1. Preheat your oven to 425°F (220°C). This hot oven is essential for crispy veggies and perfectly cooked salmon.

2. Line a large sheet pan with parchment paper. This will save you time on clean-up—thank me later!

3. Toss the halved baby potatoes with 1 tbsp of olive oil, and a generous sprinkle of salt and pepper. Spread them out in a single layer and roast for 15 minutes. The goal here is to get a nice golden crust.

4. After 15 minutes, add the broccoli florets tossed in the remaining oil and a pinch of salt and pepper to the pan. Roast for an additional 10 minutes.

5. While that’s roasting, let’s make the star of the show: In a bowl, mix the softened butter with minced garlic, lemon zest, lemon juice, thyme, and another good pinch of salt and pepper. This is where the magic starts to happen!

6. Once the veggies have roasted, make some space on the pan for the salmon fillets. Top each fillet generously with the lemon butter mixture.

7. Roast everything together for another 12-15 minutes until the salmon flakes easily with a fork. It should be tender and moist, with that buckle of buttery goodness.

8. Serve immediately, perhaps garnished with lemon wedges and a sprinkle of fresh herbs if you like.

Best way to enjoy it

Presentation matters! Serve the salmon fillets atop a generous scoop of roasted potatoes and broccoli—the colors alone will make your heart sing. A squeeze of lemon at serving brightens it perfectly. For an extra indulgent touch, why not add a light sprinkle of toasted nuts over the broccoli for crunch? A crisp white wine or sparkling water with lemon rounds off the meal beautifully.

Storage and reheating tips

Got leftovers? First off, good for you—this dish makes for a fantastic next-day lunch! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, place them in the oven at 350°F (175°C) until warmed through to keep that salmon moist. I wouldn’t recommend a microwave, as it tends to dry the fish out.

Helpful cooking tips

1. Don’t rush the roasting! The potatoes need that time to develop flavor and texture.

2. Feel free to add spices—paprika or a little cayenne can amp up the flavor profile beautifully.

3. Next time, try swapping out the lemon for lime or orange—it’s all about your preference and what you have on hand!

Creative Twists

Make this dish your own! Add a splash of soy sauce to the butter mixture for an unexpected umami twist or sprinkle with feta cheese before serving for a Mediterranean vibe.

Ingredients list

• 4 salmon fillets (6 oz each)
• 1.5 lbs baby potatoes, halved
• 1 large head broccoli, cut into florets
• 1/2 cup butter, softened
• 3 cloves garlic, minced
• 2 lemons (zested and juiced)
• 2 tbsp olive oil
• 1 tsp fresh thyme
• Salt and pepper to taste

Directions to follow

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. Toss halved potatoes with 1 tbsp olive oil, salt, and pepper; roast for 15 minutes.
3. Add broccoli florets tossed with remaining oil; roast for 10 more minutes.
4. In a bowl, mix softened butter with garlic, lemon zest, lemon juice, thyme, salt, and pepper.
5. Make space on the pan, placing salmon fillets and topping each with lemon butter mixture.
6. Roast everything together for 12-15 minutes until salmon flakes easily.
7. Serve immediately with lemon wedges and fresh herbs.

Your questions answered

1. Is this dish easy to prepare for beginners? Absolutely! The straightforward methods make it ideal for any cook.
2. Can I use frozen salmon? Yes, just make sure to thaw it completely before cooking.
3. What can I serve alongside this dish? A simple garden salad or some crusty bread would pair beautifully!
4. How long does the dish take to make? Altogether, you’re looking at about 45 minutes, including prep and cooking time.
5. Can I prepare the butter mixture in advance? Sure! Just keep it in the fridge until you’re ready to use it.

I hope you give this dish a whirl; it’s simple, satisfying, and unbelievably delicious. Cooking can be a joyful experience, and sharing that with loved ones is what it’s all about. So, grab those ingredients and get cooking! Don’t forget to come back and let me know how it went or if you tried something different—I can’t wait to hear your stories!

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Lemon Butter Salmon with Roasted Potatoes and Broccoli

Difficulty: Beginner Prep Time Cook Time Total Time 45 hrs

Cooking Temp: 425  F Servings: 4 Estimated Cost: $ 10 Calories: 450

Best Season: Any

Description

This Lemon Butter Salmon with Roasted Potatoes and Broccoli hits all the right notes for a flavorful and satisfying meal. The succulent salmon is paired with tender baby potatoes and vibrant broccoli, all drizzled with a bright lemony butter sauce.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 4 fillets salmon (6 oz each) (Fresh, high-quality wild-caught salmon is key.)
• 1.5 lbs baby potatoes, halved (These caramelize beautifully; can substitute with regular potatoes.)
• 1 large head broccoli, cut into florets (Not just for color; can swap for asparagus or green beans.)
• ¹⁄₂ cup butter, softened (Quality butter will elevate the dish.)
• 3 cloves garlic, minced (Fresh garlic is best; can substitute with garlic powder in a pinch.)
• 2 each lemons, zested and juiced (Zest for intensified flavor.)
• 2 tbsp olive oil (Use good-quality extra virgin olive oil.)
• 1 tsp fresh thyme (Fresh herbs bring a dish to life.)
• Salt and pepper to taste (Always season your food.)

Instructions

Cooking Instructions

1. Preheat the oven

   Preheat your oven to 425°F (220°C).
   This hot oven is essential for crispy veggies and perfectly cooked salmon.
   Mark as complete

2. Prepare the sheet pan

   Line a large sheet pan with parchment paper.
   This will save you time on clean-up.
   Mark as complete

3. Roast the potatoes

   Toss the halved baby potatoes with 1 tbsp of olive oil, and a generous sprinkle of salt and pepper. Spread them out in a single layer and roast for 15 minutes.
   The goal is to get a nice golden crust.
   Mark as complete

4. Add broccoli

   After 15 minutes, add the broccoli florets tossed in the remaining oil and a pinch of salt and pepper to the pan. Roast for an additional 10 minutes.
   Mark as complete

5. Make the butter mixture

   In a bowl, mix the softened butter with minced garlic, lemon zest, lemon juice, thyme, and another good pinch of salt and pepper.
   This is where the magic starts to happen!
   Mark as complete

6. Add salmon to the pan

   Once the veggies have roasted, make some space on the pan for the salmon fillets. Top each fillet generously with the lemon butter mixture.
   Mark as complete

7. Finish roasting

   Roast everything together for another 12-15 minutes until the salmon flakes easily with a fork.
   It should be tender and moist.
   Mark as complete

8. Serve

   Serve immediately, perhaps garnished with lemon wedges and fresh herbs if you like.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 35g54%

Saturated Fat 20g100%

Trans Fat 0g

Cholesterol 100mg34%

Sodium 600mg25%

Potassium 800mg23%

Total Carbohydrate 30g10%

Dietary Fiber 5g20%

Sugars 2g

Protein 35g70%

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Vitamin A 100 IU

Vitamin C 80 mg

Calcium 50 mg

Iron 2 mg

Vitamin D 20 IU

Vitamin E 2 IU

Vitamin K 45 mcg

Thiamin 1 mg

Riboflavin 2 mg

Niacin 5 mg

Vitamin B6 1 mg

Folate 15 mcg

Vitamin B12 3 mcg

Phosphorus 200 mg

Magnesium 30 mg

Zinc 1 mg

Selenium 35 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

When reheating, place leftovers in the oven at 350°F (175°C) until warmed through.

Keywords: Lemon Butter Salmon, Roasted Potatoes, Broccoli, Weeknight Dinner, Easy Recipe