Description
Lemon butter salmon brings zesty, tender fish to your dinner table alongside crispy golden potatoes and perfectly roasted broccoli. Dinner comes together fast with this simple sheet pan meal that delivers maximum flavor with minimal kitchen effort.
Ingredients
Scale
Proteins:
- 4 salmon fillets
Vegetables and Base:
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
Sauce and Seasonings:
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- ½ cup chicken broth
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- Salt
- Black pepper
Instructions
- Preheat your oven to 400F. Grab baby potatoes, slice them in half, and toss with 2 tablespoons olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking sheet.
- Roast potatoes for 15 minutes. Pull out the baking sheet and scatter broccoli florets around the potatoes. Drizzle with 1 tablespoon olive oil and gently mix.
- Continue roasting potatoes and broccoli for another 15 minutes until they turn golden and crisp.
- Season 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. Sear for 3-4 minutes per side until golden brown and fully cooked.
- Transfer salmon to a plate. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in ½ cup chicken broth, scraping skillet’s bottom with a wooden spoon. Add ½ cup heavy cream, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1 teaspoon Dijon mustard.
- Simmer sauce for 3-4 minutes until it slightly thickens. Stir in 2 tablespoons fresh parsley.
- Return salmon to the skillet, spooning sauce over the fillets. Warm for 2 minutes to blend flavors.
- Plate roasted potatoes and broccoli first. Top with salmon and generously drizzle with lemon butter sauce.
Notes
- Check potatoes halfway through roasting to ensure even browning, and use a spatula to turn them gently for crispy all-around texture.
- Pat salmon fillets dry with paper towels before seasoning to help achieve a golden-brown sear and prevent excess moisture.
- For a lighter version, swap heavy cream with Greek yogurt or half-and-half, which still provides richness without as many calories.
- Gluten-free diners can substitute Dijon mustard with a similar grain mustard to maintain the sauce’s tangy depth.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Salmon
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg