Lemon Butter Salmon with Crispy Potatoes & Broccoli
A complete, restaurant-quality meal made on one tray (or two), ready in about 40–45 minutes. Perfect for a balanced dinner with protein, healthy fats, and roasted vegetables.
🛒 Ingredients (Serves 4)
🐟 Salmon
4 salmon fillets (150–180 g / 5–6 oz each), skin on
Salt & black pepper
1 tsp paprika (optional)
1 tsp garlic powder
🧈 Lemon Butter Sauce
4 tbsp unsalted butter
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon (about 2–3 tbsp)
1 tbsp chopped fresh parsley
1 tsp honey (optional, balances acidity)
🥔 Crispy Potatoes
700 g (1½ lbs) baby potatoes, halved
2 tbsp olive oil
1 tsp dried oregano or thyme
½ tsp paprika
Salt & pepper
🥦 Broccoli
1 large head broccoli, cut into florets
1 tbsp olive oil
Salt & pepper
Optional: squeeze of lemon after roasting
👩🍳 Instructions
1️⃣ Roast the Potatoes (Start First)
Preheat oven to 220°C (425°F).
Toss potatoes with olive oil, oregano, paprika, salt, and pepper.
Spread cut-side down on a lined baking sheet.
Roast 20 minutes before adding other ingredients.
🔥 Tip: Don’t overcrowd the pan—space = crispiness.
2️⃣ Add Broccoli
Toss broccoli with olive oil, salt, and pepper.
Add to the tray with potatoes after the first 20 minutes.
Roast together for another 10–15 minutes.
3️⃣ Prepare the Salmon
Pat salmon dry.
Season with salt, pepper, paprika, and garlic powder.
Place salmon on a separate lined tray (or push veggies aside if space allows).
Bake for 10–12 minutes, depending on thickness
(Internal temp: 50–52°C / 122–125°F for medium).
4️⃣ Make the Lemon Butter Sauce
While salmon bakes:
Melt butter in a small saucepan over low heat.
Add garlic; cook 30 seconds (don’t brown).
Stir in lemon zest, lemon juice, honey (if using).
Remove from heat and add parsley.
5️⃣ Finish & Serve
Spoon warm lemon butter sauce over salmon.
Optional: Broil salmon for 1–2 minutes for golden top.
Finish vegetables with a squeeze of fresh lemon.
Serve immediately.
❓ Q & A
❓ How do I get extra crispy potatoes?
Parboil potatoes 8–10 minutes before roasting.
Rough them up slightly after draining.
Roast at high heat (220°C / 425°F).
❓ Can I pan-sear the salmon instead?
Yes.
Heat 1 tbsp oil in skillet over medium-high.
Cook skin-side down 4–5 minutes.
Flip and cook 2–3 minutes.
Spoon lemon butter over at the end.
❓ Can I make this dairy-free?
Replace butter with:
Olive oil
Or vegan butter substitute
❓ How do I store leftovers?
Refrigerate up to 3 days.
Reheat salmon gently at 160°C (325°F) for 8–10 minutes.
Avoid microwaving to prevent drying.
❓ Can I add more flavor?
Try:
Dijon mustard in the sauce
Capers for a Mediterranean twist
Fresh thyme or rosemary
Grated Parmesan on potatoes.
