Name: Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 salmon fillets (about 6 oz each); 1 lb baby potatoes, halved; 3 tablespoons olive oil; 1 teaspoon dried thyme; Salt and pepper to taste; 2 cups broccoli florets; 3 tablespoons unsalted butter, melted; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 3 garlic cloves, minced; Fresh parsley, chopped; Lemon slices (for serving)

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If you’re on the hunt for a meal that’s bursting with bright, fresh flavors but comes together in under an hour, this Lemon Butter Salmon with Roasted Potatoes & Broccoli is about to become your new favorite. The salmon is perfectly flaky and moist, drenched in a zesty lemon butter sauce, while the potatoes roast up golden and creamy beside gorgeous green broccoli. Everything happens on a single sheet pan, which means less mess and more time enjoying dinner with your favorite people. Whether you’re cooking for family, friends, or just treating yourself, this dish brings a little ray of sunshine to the dinner table!

Ingredients You’ll Need

Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe - Recipe Image

Ingredients You’ll Need

You’ll be delighted by how just a handful of carefully chosen ingredients delivers restaurant-level results for this Lemon Butter Salmon with Roasted Potatoes & Broccoli. Each part plays a unique role, whether it’s adding creaminess, a burst of citrus, or that golden, roasted goodness that makes every bite irresistible.

Salmon Fillets: About 6 ounces each, they provide a rich, omega-3-packed base with a slightly sweet flavor that pairs perfectly with lemon butter.
Baby Potatoes: Their tender, creamy texture crisps up in the oven and soaks in all the flavorful juices.
Broccoli Florets: Adds vibrant color, crunch, and a dose of healthy fiber to the dish.
Olive Oil: Helps everything roast up golden-brown while adding subtle fruitiness.
Unsalted Butter (melted): Key for that deliciously glossy lemon-butter sauce—using unsalted lets you control the seasoning.
Fresh Lemon Juice: Brings a bright, tangy zip that cuts through the richness of the salmon and butter.
Lemon Zest: Intensifies the citrus flavor and adds aromatic oils that make the whole kitchen smell amazing.
Garlic (minced): Infuses every bite with a savory punch—don’t skip this!
Dried Thyme: Adds gentle earthiness and depth to the marinade.
Salt and Pepper: The essential seasoning duo—taste as you go for that perfect balance.
Fresh Parsley (chopped): A sprightly green garnish that brings freshness to the finish.
Lemon Slices: For serving, they add a pretty presentation and extra lemony kick at the table.

How to Make Lemon Butter Salmon with Roasted Potatoes & Broccoli

Step 1: Prep the Baking Sheet and Potatoes

Start by heating your oven to 400°F (200°C) and lining a rimmed baking sheet with parchment paper or foil for effortless cleanup. Toss your halved baby potatoes with a tablespoon of olive oil, salt, and pepper, then spread them out on one side of the baking sheet. This gives them a head start so they come out golden and tender.

Step 2: Add Broccoli to the Pan

While those potatoes are getting a jump on roasting, quickly toss your broccoli florets with another drizzle of olive oil, plus a sprinkle of salt and pepper. After the potatoes have cooked for 10 minutes, add the broccoli to the pan, keeping it separate from the potatoes, and continue roasting for about 15 minutes. The staggered timing ensures both veggies are perfectly cooked!

Step 3: Prep the Salmon and Lemon Butter Sauce

As the vegetables roast, pat your salmon fillets dry and season both sides with salt and pepper for a savory crust. In a small bowl, whisk together the melted butter, fresh lemon juice, zest, minced garlic, dried thyme, and that last tablespoon of olive oil. This lively sauce is what sets Lemon Butter Salmon with Roasted Potatoes & Broccoli apart—it’s bright, rich, and absolutely irresistible.

Step 4: Assemble Everything and Add the Salmon

Push the potatoes and broccoli toward the edges of the pan to make room in the center. Nestle the salmon fillets between the veggies, then generously spoon all that fragrant lemon butter mixture over the fish. The sauce will mingle with the vegetables as everything roasts, creating magic in every corner of the pan.

Step 5: Roast to Perfection

Return the sheet pan to the oven and roast for 12 to 15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and caramelized. If you love a little extra crispiness, switch the oven to broil for a minute or two right at the end—just keep a close eye so nothing burns!

Step 6: Garnish and Serve

Scatter chopped fresh parsley and a few lemon slices over everything for a vibrant, restaurant-worthy finish. Bring the whole pan straight to the table for a stunning and delicious Lemon Butter Salmon with Roasted Potatoes & Broccoli experience.

How to Serve Lemon Butter Salmon with Roasted Potatoes & Broccoli

Garnishes

Sprinkle plenty of freshly chopped parsley for a burst of color and garden-fresh flavor. Tucking a few thin lemon slices beside each salmon fillet not only makes your Lemon Butter Salmon with Roasted Potatoes & Broccoli absolutely beautiful but also lets your guests add extra zing if they like. For a special touch, you can even drizzle a hint more melted butter or a twist of cracked pepper on top just before serving.

Side Dishes

Though this dish is beautifully complete on its own, it pairs wonderfully with a crisp green salad or a light grain, such as herbed quinoa or rice pilaf. Warm, crusty bread is swoon-worthy for mopping up any leftover lemon butter, rounding out your Lemon Butter Salmon with Roasted Potatoes & Broccoli into an unforgettable meal.

Creative Ways to Present

For a casual family dinner, serve everything right from the sheet pan for that rustic, cozy feel. If you’re entertaining, plate each salmon fillet over a nest of potatoes and broccoli, then drizzle with extra sauce and a pretty parsley-lemon garnish. You can also flake leftover salmon into warm bowls with vegetables and top with extra lemon for a wholesome salmon bowl variation!

Make Ahead and Storage

Storing Leftovers

Once cooled, tuck leftovers into airtight containers and store in the refrigerator for up to 2 days. The flavors of Lemon Butter Salmon with Roasted Potatoes & Broccoli seem to meld and deepen overnight, making next-day lunches every bit as tasty as the original meal.

Freezing

While the salmon itself freezes well for up to a month, the roasted potatoes and broccoli are best enjoyed fresh for optimal texture. To freeze, wrap the cooked salmon fillets tightly or use freezer-safe containers, and thaw overnight in the fridge before reheating.

Reheating

To keep everything moist and flavorful, reheat your Lemon Butter Salmon with Roasted Potatoes & Broccoli in a 300°F oven, loosely covered with foil, until warmed through—about 10 minutes. If you’re in a hurry, a quick zap in the microwave works too, but use a lower power setting to avoid drying out the fish.

FAQs

Can I use frozen salmon fillets?

Absolutely! Just be sure to fully thaw them in the refrigerator before cooking. Pat them dry well so the lemon butter sauce sticks and the salmon roasts up flaky instead of steaming.

What if I don’t have baby potatoes?

You can use regular Yukon gold or red potatoes—just cut them into even bite-sized pieces so they roast at the same rate as baby potatoes. The flavor and texture will be just as delicious in this Lemon Butter Salmon with Roasted Potatoes & Broccoli.

Is it okay to swap out the broccoli for another veggie?

Definitely! Asparagus, green beans, or even Brussels sprouts work beautifully here. Just keep in mind that thinner vegetables may need a little less roasting time, so check on them early.

Can I make this dairy-free?

Yes! Simply swap the butter for your favorite dairy-free alternative or a touch more olive oil. The sauce will still be flavorful and your Lemon Butter Salmon with Roasted Potatoes & Broccoli will shine bright.

How do I know when the salmon is cooked through?

Look for the flesh to turn opaque and flake easily with a fork. For perfect results, pull the salmon out of the oven when it reaches an internal temperature of 145°F. Rest it for a couple of minutes so the juices redistribute before serving.

Final Thoughts

Whenever you want to impress—without a lot of fuss—Lemon Butter Salmon with Roasted Potatoes & Broccoli absolutely delivers. Try it just once, and it may earn a spot in your regular rotation. Pour a glass of something you love, pull this golden pan from the oven, and treat yourself to a dinner that feels special every single time!

Lemon Butter Salmon with Roasted Potatoes & Broccoli Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a delightful meal with this Lemon Butter Salmon recipe served with perfectly roasted potatoes and broccoli. A deliciously seasoned and tender salmon fillet topped with a zesty lemon butter sauce, paired with crispy potatoes and flavorful broccoli, this dish is a satisfying and wholesome dinner option.

Ingredients

Scale

Salmon:

4 salmon fillets (about 6 oz each)

Roasted Potatoes:

1 lb baby potatoes, halved
3 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste

Broccoli:

2 cups broccoli florets

Lemon Butter Sauce:

3 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 garlic cloves, minced

Garnish:

Fresh parsley, chopped
Lemon slices (for serving)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare Potatoes: Toss halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 10 minutes.
Prepare Broccoli: Toss broccoli with olive oil, salt, and pepper. Add to the baking sheet after 10 minutes.
Season Salmon: Season salmon with salt and pepper.
Make Lemon Butter: Mix melted butter, lemon juice, zest, garlic, and thyme. Pour over salmon.
Cook: Place salmon in the center of the pan, surrounded by vegetables. Roast for 12-15 minutes.
Serve: Garnish with parsley and lemon slices.