LEMON BUTTER SALMON WITH CRISPY POTATOES AND BROCCOLI
Lemon Butter Salmon with Crispy Potatoes and Broccoli is a simple, flavorful meal. The salmon is tender and rich with buttery lemon flavor, paired with crispy roasted potatoes and perfectly cooked broccoli for a well-rounded dinner.
Ingredients
For the Salmon:
- 4 salmon fillets
- 2 tablespoons unsalted butter melted
- 1 tablespoon olive oil
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
For the Potatoes:
- 4 medium potatoes diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Broccoli:
- 2 cups broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Prepare the Potatoes:
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced potatoes with olive oil, garlic powder, thyme, salt, and pepper. Spread them out in a single layer and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
Prepare the Salmon:
- In a small bowl, combine melted butter, olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper. Place the salmon fillets on a lined baking sheet and brush with the lemon butter mixture. Bake for 12–15 minutes at 400°F (200°C), or until the salmon is cooked through and flakes easily with a fork.
Prepare the Broccoli:
- While the potatoes and salmon are cooking, heat olive oil in a skillet over medium heat. Add the broccoli florets, season with salt and pepper, and sauté for about 5–7 minutes, or until tender and slightly crispy on the edges.
Assemble the Dish:
- Once everything is ready, plate the crispy potatoes, salmon fillets, and sautéed broccoli. Garnish the salmon with fresh parsley for an extra burst of flavor.
Notes
Make Ahead:
The lemon butter mixture can be made a day ahead and stored in the fridge. You can also pre-roast the potatoes and broccoli, then reheat them when ready to serve. Customizing the Flavor:
For added flavor, sprinkle some parmesan cheese on the broccoli before sautéing or use fresh herbs like rosemary with the potatoes. Serving Suggestions:
Serve with a light salad or a side of quinoa for a balanced, nutritious meal. Allergy-Friendly Options:
For a dairy-free version, use dairy-free butter or olive oil instead of butter in the salmon. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave.
The lemon butter mixture can be made a day ahead and stored in the fridge. You can also pre-roast the potatoes and broccoli, then reheat them when ready to serve. Customizing the Flavor:
For added flavor, sprinkle some parmesan cheese on the broccoli before sautéing or use fresh herbs like rosemary with the potatoes. Serving Suggestions:
Serve with a light salad or a side of quinoa for a balanced, nutritious meal. Allergy-Friendly Options:
For a dairy-free version, use dairy-free butter or olive oil instead of butter in the salmon. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave.