Why You’ll Love This Recipe
- Balanced Flavors: The rich, buttery salmon pairs beautifully with the tangy lemon sauce, while the crispy potatoes and roasted broccoli add texture and earthiness.
- Nutrient-Rich: Salmon provides essential omega-3 fatty acids, and the accompanying vegetables contribute fiber and vitamins, making this a wholesome meal.
- Simple Preparation: With straightforward steps and common ingredients, this recipe is accessible even for novice cooks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 salmon fillets
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 3 tbsp butter
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Directions
- Roast the Potatoes:
- Preheat your oven to 400°F (200°C).
- Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and black pepper.
- Arrange on a baking sheet and roast for 20 minutes until golden and crispy.
- Add Broccoli:
- After 20 minutes, add the broccoli florets to the baking sheet with the potatoes.
- Toss lightly to coat with the existing oil and seasoning.
- Roast for an additional 10 minutes until the broccoli is tender and slightly charred.
- Prepare the Lemon Butter Sauce:
- In a skillet over medium heat, melt the butter.
- Stir in the minced garlic, lemon zest, and lemon juice.
- Cook for 1-2 minutes until the sauce is fragrant and slightly reduced.
- Cook the Salmon:
- Season the salmon fillets with salt and black pepper.
- In the same skillet with the lemon butter sauce, sear the salmon fillets for 3-4 minutes per side until golden brown and cooked through.
- Assemble and Serve:
- Plate the roasted potatoes and broccoli.
- Top with the seared salmon fillets.
- Drizzle any remaining lemon butter sauce over the dish.
- Garnish with fresh parsley before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Kick: Add red pepper flakes to the lemon butter sauce for a hint of heat.
- Herb Infusion: Incorporate fresh dill or thyme into the sauce for additional herbal notes.
- Vegetable Swap: Substitute asparagus or green beans for broccoli to change up the vegetables.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat until warmed through to maintain the texture and moisture of the salmon.
FAQs
1. Can I use frozen salmon fillets?
Yes, ensure they are fully thawed and patted dry before cooking to achieve the best sear.
2. What can I substitute for baby potatoes?
You can use regular potatoes cut into small, even pieces or sweet potatoes for a different flavor profile.
3. How do I know when the salmon is cooked through?
The salmon should be opaque and flake easily with a fork. An internal temperature of 145°F (63°C) indicates it is fully cooked.
4. Can I make this dish dairy-free?
Yes, substitute the butter with a plant-based alternative suitable for sautéing.
5. Is it necessary to use fresh lemon juice?
Fresh lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch.
6. Can I grill the salmon instead of pan-searing?
Absolutely, grilling the salmon adds a nice smoky flavor.
7. What other herbs can I use for garnish?
Fresh dill, chives, or cilantro can be used to garnish the dish, depending on your preference.
8. How can I prevent the potatoes from sticking to the baking sheet?
Lining the baking sheet with parchment paper or lightly greasing it with oil can help prevent sticking.
9. Can I add cheese to this recipe?
Sprinkling grated Parmesan over the roasted vegetables before serving adds a delicious cheesy element.
10. What wine pairs well with this dish?
A crisp white wine, such as Sauvignon Blanc or Chardonnay, complements the flavors nicely.
Conclusion
This Lemon Butter Salmon with Crispy Potatoes and Broccoli is
Lemon Butter Salmon with Crispy Potatoes and Broccoli
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A perfect combination of tender salmon fillets, golden crispy potatoes, and charred broccoli, elevated with a zesty lemon-butter sauce. This nutritious meal is ideal for busy weeknights or special occasions.
Ingredients
- 4 salmon fillets
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 3 tbsp butter
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Roast the Potatoes:
- Preheat the oven to 400°F (200°C).
- Toss halved baby potatoes with 1 tbsp olive oil, salt, and black pepper.
- Spread on a baking sheet and roast for 20 minutes.
- Add Broccoli:
- Add broccoli florets to the baking sheet.
- Toss with the potatoes and roast for another 10 minutes.
- Prepare Lemon Butter Sauce:
- Melt butter in a skillet over medium heat.
- Stir in garlic, lemon zest, and juice. Cook for 1-2 minutes.
- Cook the Salmon:
- Season salmon fillets with salt and black pepper.
- Sear in the skillet with the sauce for 3-4 minutes per side.
- Assemble and Serve:
- Plate roasted potatoes and broccoli.
- Top with salmon and drizzle remaining sauce.
- Garnish with parsley.
Notes
- Add red pepper flakes for a spicy twist.
- Substitute green beans or asparagus for broccoli.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Pan-Searing
- Cuisine: American
