Lemon Butter Salmon with Crispy Potatoes and Broccoli – A Simple, Flavorful Meal

This Lemon Butter Salmon with Crispy Potatoes and Broccoli is a perfectly balanced dish that brings together tender, flaky salmon, crispy roasted potatoes, and vibrant, nutritious broccoli. The creamy lemon butter sauce adds a bright and tangy finish, enhancing all the components. The crispy potatoes and savory broccoli make the perfect companions to the delicate, flavorful salmon. Ideal for weeknight dinners or special occasions, this dish is easy to prepare and incredibly satisfying.

Ingredients

• For the Salmon and Vegetables
  
  

  • 4 salmon fillets
    
    

  • 1 lb baby potatoes, halved
    
    

  • 2 cups broccoli florets
    
    

  • 3 tbsp olive oil
    
    

  • Salt and black pepper to taste
    
    

• For the Lemon Butter Sauce
  
  

  • 2 tbsp butter
    
    

  • 3 garlic cloves, minced
    
    

  • ½ cup chicken or vegetable broth
    
    

  • ½ cup heavy cream
    
    

  • 2 tbsp fresh lemon juice
    
    

  • 1 tsp lemon zest
    
    

  • 1 tsp Dijon mustard
    
    

  • 2 tbsp fresh parsley, chopped
    
    

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
   
   

2. In a mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread them in an even layer on the baking sheet. Roast the potatoes for 15 minutes.
   
   

3. Add the broccoli florets to the baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast for an additional 15 minutes until the potatoes and broccoli are golden and crispy.
   
   

4. While the vegetables roast, season the salmon fillets with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted, add the salmon fillets skin-side down and sear for 3-4 minutes per side until golden brown and cooked through. Remove the salmon and set aside.
   
   

5. In the same skillet, reduce the heat to medium and add minced garlic. Sauté for 30 seconds to 1 minute until fragrant.
   
   

6. Add the chicken or vegetable broth to the skillet, scraping up any browned bits from the bottom. Stir in the heavy cream, lemon juice, lemon zest, and Dijon mustard. Let the sauce simmer for 3-4 minutes to thicken slightly.
   
   

7. Add the chopped parsley to the sauce and stir to combine.
   
   

8. Return the salmon fillets to the skillet, spooning the lemon butter sauce over them. Cook for an additional 2 minutes to heat through.
   
   

9. To serve, plate the roasted potatoes and broccoli, then top with the salmon fillets. Drizzle generously with the lemon butter sauce and garnish with extra parsley.
   
   

Nutritional Value

• Calories: 550
  
  

• Carbohydrates: 25g
  
  

• Protein: 38g
  
  

• Fat: 32g
  
  

• Saturated Fat: 12g
  
  

• Unsaturated Fat: 18g
  
  

• Trans Fat: 0g
  
  

• Cholesterol: 110mg
  
  

• Sodium: 860mg
  
  

• Potassium: 322mg
  
  

• Fiber: 4g
  
  

• Sugar: 4g
  
  

• Vitamin A: 333 IU
  
  

• Vitamin C: 8mg
  
  

• Calcium: 208mg
  
  

• Iron: 2mg