Description
Lemon Butter Salmon delivers a restaurant-worthy dinner that comes together faster than takeout, with golden crispy potatoes and perfectly roasted broccoli making your weeknight meal feel totally special. Roasting everything on one sheet pan means minimal cleanup and maximum flavor, so dinner becomes deliciously simple.
Ingredients
Scale
Main Proteins:
- 4 salmon fillets
Vegetables:
- 1 lb baby potatoes
- 2 cups broccoli florets
Sauce and Seasoning:
- 3 tablespoons olive oil
- 2 tablespoons butter
- ½ cup chicken broth
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice
- 3 garlic cloves
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley
- Salt
- Freshly ground black pepper
Instructions
- Prepare the oven and set the temperature to 400°F. Halve 1 pound of baby potatoes and toss them with 2 tablespoons olive oil, salt, and pepper. Spread the potatoes evenly on a baking sheet and roast for 15 minutes.
- Add 2 cups broccoli florets to the baking sheet. Drizzle with remaining 1 tablespoon olive oil and toss gently. Continue roasting for another 15 minutes until the vegetables turn golden and crisp.
- Season 4 salmon fillets with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat.
- Place salmon skin-side down in the hot skillet. Cook for 3-4 minutes per side until the fish turns golden and reaches desired doneness.
- Remove salmon from the skillet and set aside. Lower the heat and add 3 minced garlic cloves to the same pan.
- Sauté garlic for 30 seconds until fragrant. Pour in ½ cup broth and scrape up any browned bits from the pan.
- Stir in ½ cup heavy cream, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1 teaspoon Dijon mustard. Simmer for 3-4 minutes until the sauce slightly thickens.
- Mix in 2 tablespoons fresh chopped parsley. Return salmon to the skillet and coat with the sauce.
- Warm the salmon in the sauce for 2 minutes. Plate the roasted potatoes and broccoli, then top with salmon fillets.
- Spoon remaining sauce over the dish and garnish with additional parsley if desired.
Notes
- Check salmon doneness by gently pressing the fillet – it should flake easily with a fork when perfectly cooked.
- For extra crispy potatoes, spread them in a single layer without overcrowding the baking sheet and flip halfway through roasting.
- Swap heavy cream with coconut milk for a dairy-free version that still delivers rich, creamy sauce texture.
- Fresh lemon zest and juice are key to brightening the sauce, so avoid bottled alternatives whenever possible.
- Prep Time: 10 minutes
- Cook Time: 38-40 minutes
- Category: Salmon
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 545 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.3 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg