Lemon Butter Salmon with Crispy Potatoes and Broccoli
Tired of dry salmon and potatoes that are more sad than crispy? You’re not alone. So many people mess this up, but it’s not their fault. It’s one of those meals that seems simple, but the details matter.
I’ve cooked more salmon than I can count, and I’m going to show you how to get it right. This recipe gives you perfectly flaky salmon, super crispy potatoes, and bright green broccoli. It’s a full meal on one pan, and it’s easier than you think.
What You’ll Need
This list looks simple, and that’s the point. Good food doesn’t need to be complicated. Just try to get the best quality you can find.
For the Salmon and Veggies:
- 4 salmon fillets (about 6 ounces each, skin-on or off)
- 1 ½ pounds baby potatoes (Yukon Gold or red work best)
- 1 large head of broccoli, cut into florets
- 4 tablespoons unsalted butter, melted
- 2 lemons (one for juice, one for slicing)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and fresh black pepper to taste
- Fresh parsley, chopped (for garnish)
Tools You’ll Use
You don’t need a bunch of fancy stuff. These basic kitchen tools will get the job done.
- A large baking sheet
- A large bowl
- A small bowl
- Cutting board
- Sharp knife
- Measuring spoons and cups
Pro Tips
After years in the kitchen, I’ve learned a few things. These little tricks make a big difference.
- Dry Your Salmon. Before you season the salmon, pat it completely dry with a paper towel. A dry surface helps the skin get crispy and lets the seasoning stick better. Moisture is the enemy of a good sear.
- Don’t Crowd the Pan. Give your potatoes and broccoli room to breathe on the baking sheet. If they’re too close together, they will steam instead of roast. Use two pans if you have to; it’s better than having soggy veggies.
- Potatoes First. Potatoes take longer to cook than salmon and broccoli. Always give them a head start in the oven. This way, everything will finish cooking at the same time.
Step-by-Step Instructions
Follow these steps exactly, and you can’t go wrong. Cooking is all about timing.
Step 1: Preheat your oven to 400°F (200°C). Toss the potatoes in a large bowl with olive oil, oregano, salt, and pepper until they’re fully coated.
Step 2: Spread the potatoes in a single layer on your baking sheet. Roast them for 20 minutes until they start to get tender and golden.
Step 3: While the potatoes are roasting, mix the melted butter, minced garlic, and the juice of one lemon in a small bowl. This is your magic sauce.
Step 4: After 20 minutes, take the pan out of the oven. Push the potatoes to one side. Add the broccoli florets to the other side of the pan. Drizzle a little olive oil on the broccoli and season with salt and pepper.
Step 5: Place the salmon fillets on the pan. Brush half of the lemon butter sauce over the fish. Lay a few lemon slices on top of each fillet.
Step 6: Put the pan back in the oven and bake for another 12-15 minutes. The salmon should be flaky, and the potatoes should be crispy.
Step 7: When it’s done, take it out and brush the rest of the lemon butter sauce over the salmon and veggies. Sprinkle with fresh parsley before you serve.
Substitutions and Variations
Don’t have something? No problem. Cooking should be flexible.
- Fish: Don’t like salmon? You can use cod, halibut, or even large shrimp. Just adjust the cooking time; shrimp will cook much faster.
- Veggies: Feel free to swap the broccoli with asparagus, green beans, or bell peppers. Just remember to adjust the roasting time.
- Potatoes: Sweet potatoes work great here too. They might cook a little faster, so keep an eye on them.
Make-Ahead Tips
You can do some prep work to make dinner even easier.
- Chop Everything: Chop your broccoli, mince the garlic, and cut the potatoes up to a day ahead. Store the potatoes in a bowl of water in the fridge to keep them from browning.
- Mix the Sauce: The lemon butter sauce can be mixed a day in advance and kept in the fridge. Just warm it up a little before using it.
Nutrition and Diet Swaps
Here is a quick look at the nutrition. Keep in mind these are just estimates.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 550 kcal |
| Protein | 40g |
| Fat | 30g |
| Carbohydrates | 35g |
| Fiber | 8g |
Here’s how to change the recipe for different diets.
| Diet | Swap Suggestion |
|---|---|
| Dairy-Free | Use olive oil or a dairy-free butter substitute instead of regular butter. |
| Low-Carb | Replace the potatoes with extra broccoli, cauliflower, or zucchini. |
| Paleo | Use sweet potatoes and make sure your butter is ghee. |
Meal Pairing Suggestions
This meal is great on its own, but a little something extra never hurts.
| Pairing Type | Suggestion | Why it Works |
|---|---|---|
| Salad | A simple green salad with a light vinaigrette. | The fresh, acidic salad cuts through the richness of the salmon. |
| Wine | A glass of Sauvignon Blanc or Pinot Grigio. | The crisp white wine complements the lemon and doesn’t overpower the fish. |
| Bread | A piece of crusty bread. | Perfect for soaking up any extra lemon butter sauce left on the plate. |
Leftovers and Storage
If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
When you reheat it, use the oven or an air fryer. The microwave will make the potatoes and salmon soggy. A few minutes at 350°F should bring it back to life.
FAQs
Q1. Can I use frozen salmon?
Ans: Yes, but you must thaw it completely first. Pat it very dry before you season it. Frozen salmon can hold a lot of water, which will make it steam instead of roast.
Q2. My salmon skin isn’t crispy. What did I do wrong?
Ans: You probably didn’t pat the salmon dry enough, or your oven wasn’t hot enough. A hot pan and dry skin are the keys to getting it crispy.
Q3. Can I make this on the grill?
Ans: Yes. You can grill the salmon on a cedar plank or in a foil packet. The veggies can be cooked in a grill basket. You’ll get a nice smoky flavor.
Wrapping Up
There you have it. A simple, healthy meal that actually tastes good. No more dry salmon or boring veggies for dinner.
Now it’s your turn. Give this recipe a try and see for yourself. Let me know how it goes in the comments below. I want to hear all about it.
