Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli

Key Ingredients & Substitutions

Salmon: Fresh salmon fillets are key for this dish. If you can’t find fresh, frozen salmon works great too. Just make sure to thaw it properly before cooking!

Baby Potatoes: I love baby potatoes for their creaminess and quick cooking time. You can swap them with Yukon Golds or red potatoes if needed. Just cut them smaller for faster cooking.

Broccoli: Fresh broccoli florets add a nice crunch. If you don’t have broccoli, asparagus or green beans are great alternatives, adding a similar texture and color.

Butter: Unsalted butter lets you control the salt. If you prefer a lighter option, feel free to substitute with a plant-based butter or your favorite cooking oil.

Lemon: Fresh lemon juice and zest bring a bright flavor. If you don’t have fresh lemons, bottled lemon juice will work in a pinch, but fresh is always best for taste!

How Do You Get Crispy Potatoes Every Time?

Getting those perfectly crispy potatoes is all about how you prepare them! Here are two key steps to keep in mind:

• Make sure to cut the potatoes in even halves so they cook uniformly.
• Don’t overcrowd the baking sheet. Give them space to roast and get crispy, otherwise, they may steam instead!

These tips will help you achieve that nice crispy texture. Remember to turn them halfway through cooking for even browning!

Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli

Ingredients You’ll Need:

For the Salmon:

• 4 salmon fillets (about 6 oz each), skin on
• 3 cloves garlic, minced
• 1 lemon (zested and juiced)
• 4 tbsp unsalted butter, divided
• Salt and freshly ground black pepper, to taste
• 1 tsp dried thyme or fresh thyme sprigs
• Fresh parsley, chopped (for garnish)

For the Vegetables:

• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 3 tbsp olive oil, divided

How Much Time Will You Need?

This delicious dish will take about 40 minutes from start to finish. You’ll spend about 10-15 minutes prepping, and around 25 minutes cooking everything to perfection. It’s quick enough for a weeknight dinner but fancy enough for guests too!

Step-by-Step Instructions:

1. Preheat Oven and Prepare Potatoes:

Start by preheating your oven to 425°F (220°C). Take those halved baby potatoes and toss them with 2 tablespoons of olive oil, a sprinkle of salt, pepper, and thyme. Spread them out on a baking sheet in a single layer. They’ll roast for about 25 minutes, so be sure to turn them halfway through to ensure they get all crispy and golden!

2. Prepare Broccoli:

While the potatoes are getting all nice and crispy, grab your broccoli florets. Toss them in a bowl with 1 tablespoon of olive oil, and season with a bit of salt and pepper. After the potatoes have roasted for about 15 minutes, add the broccoli to the baking sheet around the potatoes. Let everything roast together for another 10 minutes!

3. Make the Lemon Butter Sauce:

In a small saucepan, melt 3 tablespoons of butter over medium heat. Toss in the minced garlic and let it cook for about a minute until it smells amazing! Then, add in your lemon juice and zest. Give it a stir, take it off the heat, and set aside to keep warm.

4. Cook the Salmon:

Next, heat a large oven-safe skillet over medium-high heat. Season your salmon fillets with a pinch of salt and pepper. Add the last tablespoon of butter to the skillet and let it melt. Place the salmon skin-side down in the skillet and cook for about 3-4 minutes until the skin is super crispy. Then flip the salmon and cook for another minute. It’s looking good!

5. Combine and Bake:

Now, pour that delicious lemon butter sauce evenly over the salmon fillets. Carefully transfer the skillet to your preheated oven and bake for about 6-8 minutes, or until the salmon is fully cooked and flakes easily with a fork.

6. Serve It Up:

Once your salmon, potatoes, and broccoli are done, take them out of the oven. Plate your salmon alongside the crispy potatoes and roasted broccoli. Don’t forget to garnish with fresh chopped parsley and extra lemon slices if you like. Enjoy every bite of your vibrant, flavorful Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli!

FAQ for Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli

Can I Use Frozen Salmon Instead of Fresh?

Yes, you can use frozen salmon! Just be sure to thaw it completely in the refrigerator overnight or place it in a sealed bag submerged in cold water for a quicker thaw. Pat the salmon dry before cooking to ensure a crispy skin!

How Can I Make This Recipe Low-Carb?

If you want to lower the carbs, simply skip the potatoes and add more non-starchy vegetables like zucchini or asparagus. You can roast them alongside the broccoli for a filling and nutritious alternative!

Can I Prepare the Lemon Butter Sauce Ahead of Time?

Absolutely! You can make the lemon butter sauce in advance and store it in the fridge for up to three days. Just warm it gently on the stove over low heat before drizzling it over the salmon.

What’s the Best Way to Store Leftovers?

Any leftovers can be stored in an airtight container in the fridge for up to 2 days. When reheating, do so gently in the oven or microwave to ensure the salmon stays tender and the vegetables don’t become mushy.