You’re in for a real treat with this one — here’s a Life-Changing Lemon Butter Salmon recipe, served with crispy roasted potatoes and broccoli. It’s bright, buttery, and full of flavor — all made on one pan for easy cleanup.
🍋 Life-Changing Lemon Butter Salmon with Crispy Potatoes & Broccoli
🐟 Serves: 4
⏱️ Total Time: ~40–45 minutes
🥘 One-pan meal
✅ Ingredients:
For the Salmon:
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4 salmon fillets (skin-on or skinless)
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Salt & pepper, to taste
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1 tbsp olive oil (for searing or brushing)
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3 tbsp unsalted butter, melted
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2 tbsp fresh lemon juice (plus extra lemon slices for baking)
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2 tsp lemon zest
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2 garlic cloves, minced
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1 tbsp chopped fresh parsley (or dill)
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Optional: ½ tsp Dijon mustard or a pinch of red pepper flakes for kick
For the Crispy Potatoes:
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1½ lbs baby potatoes or Yukon golds, halved or quartered
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2 tbsp olive oil
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½ tsp garlic powder
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Salt & pepper, to taste
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Optional: 2 tbsp grated Parmesan or rosemary
For the Broccoli:
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1 large head of broccoli, cut into florets
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1 tbsp olive oil
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Salt & pepper, to taste
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Optional: squeeze of lemon at the end
🔪 Instructions:
1. Preheat & Prep:
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Preheat oven to 425°F (220°C).
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Line a large baking sheet with parchment or foil.
2. Roast the Potatoes:
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Toss potatoes with olive oil, garlic powder, salt, pepper (and optional Parmesan or herbs).
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Spread on the baking sheet, cut-side down, and roast for 20 minutes.
3. Add the Broccoli:
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While potatoes roast, toss broccoli with olive oil, salt, and pepper.
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After 20 minutes, remove the tray, push potatoes to one side, and add broccoli. Roast both for another 10 minutes.
4. Make the Lemon Butter:
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In a small bowl, whisk together melted butter, lemon juice, zest, garlic, and herbs (and Dijon/red pepper flakes if using).
5. Add the Salmon:
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Move veggies aside to make room for salmon fillets (skin-side down).
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Brush salmon with olive oil and season with salt and pepper.
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Spoon or brush lemon butter sauce generously over the fillets.
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Top each with a thin lemon slice (optional).
6. Roast Everything Together:
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Return pan to the oven and roast for 10–12 minutes, or until salmon flakes easily with a fork (internal temp: 125–130°F for medium).
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If you like crispy edges, broil for 1–2 minutes at the end — watch closely!
🍽️ To Serve:
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Plate crispy potatoes and roasted broccoli.
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Top with salmon and spoon any leftover lemon butter from the pan over everything.
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Garnish with fresh parsley, dill, or extra lemon wedges.
💡 Tips & Variations:
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No fresh lemon? Use 1 tbsp lemon juice + ½ tsp zest per fillet.
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Like it saucy? Double the lemon butter and serve some on the side.
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Add spice: Sprinkle chili flakes or serve with a drizzle of hot honey.
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Meal prep friendly: Keeps well for 3–4 days in the fridge.