Lemon Butter Salmon with Roasted Potatoes & Broccoli

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Description

This Lemon Butter Salmon with Roasted Potatoes & Broccoli is a wholesome, one-pan dinner packed with bright flavors and nutrition. The salmon is seared and drizzled with a rich lemon-butter sauce, while the roasted potatoes and broccoli add crisp texture and earthy balance. Perfect for a healthy weeknight meal or a special dinner without the fuss.

Ingredients For Lemon Butter Salmon with Roasted Potatoes & Broccoli

  • 4 salmon fillets (about 6 oz each, skin-on preferred)

  • 1 ½ lbs baby potatoes, halved

  • 3 cups broccoli florets

  • 3 tbsp olive oil

  • 4 tbsp unsalted butter (melted)

  • 3 garlic cloves (minced)

  • 2 tbsp fresh lemon juice

  • 1 tsp lemon zest

  • 1 tsp paprika

  • ½ tsp dried thyme (or fresh)

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • Lemon wedges (for serving)

Instructions

  1. Prep & Roast Potatoes

    • Preheat oven to 425°F (220°C).

    • Toss halved baby potatoes with 2 tbsp olive oil, paprika, thyme, salt, and pepper.

    • Spread on a lined baking sheet and roast for 20 minutes.

  2. Add Broccoli

    • After 20 minutes, add broccoli florets to the same sheet pan with 1 tbsp olive oil, salt, and pepper.

    • Roast an additional 15 minutes until tender and slightly crispy.

  3. Cook Salmon

    • Pat salmon fillets dry and season with salt and pepper.

    • In a skillet, heat 1 tbsp olive oil over medium heat. Place salmon skin-side down and cook for 4–5 minutes until crisp. Flip and cook another 3–4 minutes until salmon is just cooked through.

  4. Make Lemon Butter Sauce

    • In a small saucepan, melt butter. Stir in garlic, lemon juice, and zest. Cook for 1–2 minutes until fragrant.

  5. Assemble & Serve

    • Plate salmon with roasted potatoes and broccoli.

    • Drizzle lemon butter sauce over salmon and garnish with parsley and lemon wedges.

Servings

  • Makes 4 servings

Nutritional Info (per serving – approx.)

  • Calories: 480

  • Protein: 35g

  • Carbohydrates: 28g

  • Fat: 25g

  • Fiber: 6g

  • Sugar: 3g

  • Sodium: 320mg

Notes

  • You can substitute broccoli with asparagus, green beans, or Brussels sprouts.

  • Skin-on salmon helps keep the fish moist and adds crisp texture when seared.

  • Use ghee instead of butter for a dairy-free option.

 Tips

  • Roast potatoes first since they take longer to cook than broccoli.

  • For extra flavor, sprinkle Parmesan cheese over broccoli before the last 5 minutes of roasting.

  • Don’t overcook salmon – it should flake easily but remain moist in the center.

  • Add a pinch of red pepper flakes for a mild spicy kick.

 Health Benefits

  • Salmon → Rich in omega-3 fatty acids, supports heart and brain health.

  • Broccoli → High in antioxidants, fiber, and vitamin C for immune support.

  • Potatoes → Provide potassium and sustained energy from complex carbs.

  • Lemon & Garlic → Boost digestion and immunity while adding fresh flavor.

Q & A

Q1: Can I make this ahead of time?
Yes, you can roast the veggies earlier and reheat. Cook the salmon fresh for best taste.

Q2: Can I use frozen salmon?
Yes, thaw completely and pat dry before cooking.

Q3: What can I serve with this meal?
It’s a complete dish, but you can add a side salad or quinoa for extra fiber.

Q4: How do I know when salmon is done?
Salmon is cooked when it flakes easily with a fork and reaches an internal temp of 145°F (63°C).

Q5: Can I air-fry the potatoes and broccoli?
Yes! Air-fry at 400°F for 15–18 minutes, shaking halfway for even crispness.

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