Lemon Butter Salmon with Roasted Potatoes & Broccoli
This Lemon Butter Salmon with Roasted Potatoes & Broccoli is one of those meals I come back to time and time again. There’s just something irresistible about the crisp-edged potatoes, tender roasted broccoli, and that flaky, juicy salmon draped in a luscious lemon butter sauce. It hits every note of comfort, elegance, and ease. Whether I’m cooking for a quiet dinner or looking to impress guests without stress, this dish never lets me down.
The lemon butter sauce is the crown jewel here. Rich, tangy, and infused with just the right amount of garlic and herbs, it elevates the salmon without overwhelming its natural flavor. I like to finish the dish with a touch of freshly chopped parsley and a generous squeeze of lemon to make all the flavors pop. And when the buttery sauce melts into the roasted potatoes? That’s what I call kitchen magic.
I also love how everything roasts together on a single sheet pan. The flavors mingle beautifully in the oven, and cleanup is refreshingly minimal. It’s one of those go-to dinners that I can throw together even on a busy weeknight and still feel like I’m treating myself to something special. For those who enjoy flavorful one-pan meals, my Marry Me Chicken Pasta and Creamy Tuscan Sausage Pasta are great alternatives.
Why You’ll Love This Lemon Butter Salmon with Roasted Potatoes & Broccoli
If you’re a fan of bold yet balanced flavors, this recipe is for you. It combines bright lemon, creamy butter, roasted vegetables, and flaky salmon into one harmonious bite. It’s naturally gluten-free, nutritious, and packs an impressive protein and fiber punch without feeling heavy. Plus, the sheet-pan cooking method makes it wonderfully easy and efficient. Whether you’re a seasoned home cook or just learning your way around the oven, this recipe is designed to deliver both satisfaction and simplicity every time.
How to Make Lemon Butter Salmon with Roasted Potatoes & Broccoli
Step 1: Prep Your Ingredients
Start by preheating your oven to 400°F (200°C). Cut baby potatoes into halves or quarters depending on size. Toss them in olive oil, salt, pepper, and a little garlic powder, then spread them out on a parchment-lined baking sheet. Roast these for about 15 minutes to give them a head start.
Step 2: Add the Broccoli and Salmon
While the potatoes roast, cut fresh broccoli into bite-sized florets. In a small bowl, mix softened butter with fresh lemon juice, minced garlic, chopped parsley, and a pinch of salt. Remove the tray from the oven, scoot the potatoes to one side, add the broccoli to the other, and place the salmon fillets skin-side down in the center. Spoon the lemon butter over the salmon generously.
Step 3: Finish Roasting
Return the tray to the oven and roast for another 15-18 minutes until the salmon flakes easily with a fork and the veggies are tender with crispy edges. Optionally, broil for 1-2 minutes at the end to get a golden finish on top.
Recipe Variations and Possible Substitutions
You can easily adjust this recipe to suit different tastes or what you have on hand. Swap salmon for trout or cod, or even use boneless chicken thighs if you’re not in the mood for seafood. Sweet potatoes or baby carrots make great potato substitutes, and green beans or Brussels sprouts work well in place of broccoli.
For a dairy-free option, use olive oil or vegan butter instead of regular butter. You can also tweak the lemon butter sauce by adding a touch of Dijon mustard, honey, or red pepper flakes for a different layer of flavor. Fresh dill, thyme, or basil can be substituted for parsley depending on what’s in your herb drawer.
Serving and Pairing Suggestions
This Lemon Butter Salmon with Roasted Potatoes & Broccoli is a complete meal on its own, but it also shines when paired with a crisp white wine like Sauvignon Blanc or Pinot Grigio. If you’re serving it for guests, a simple mixed greens salad with a light vinaigrette makes a fresh and crunchy starter. For extra indulgence, a side of garlic bread or a scoop of lemon risotto brings out the citrusy butter notes beautifully.
For a lighter touch, pair it with sparkling water infused with lemon and cucumber. I love serving this dish in the center of the table on a large platter, letting everyone dig into the roasted goodness family-style. It’s warm, inviting, and perfect for any dinner gathering.
Storage and Reheating Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the salmon and veggies on a baking sheet, cover loosely with foil, and warm in a 350°F oven for about 10-12 minutes. This helps retain moisture without overcooking the salmon.
For quicker reheating, the microwave works too—use a low-power setting and check every 30 seconds. If you’re planning ahead, you can even prep the components separately and assemble them fresh when you’re ready to roast. This is a fantastic meal prep option that holds up well over time.
Frequently Asked Questions
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque and slightly firm to the touch.
Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before roasting. This helps it cook evenly and allows the lemon butter sauce to adhere better.
What if I don’t have fresh lemon juice?
Bottled lemon juice works in a pinch, but fresh lemon really elevates the flavor. You can also use lime juice for a zesty twist.
Is this recipe keto-friendly?
It can be made keto-friendly by swapping out the potatoes for cauliflower or zucchini. The rest of the dish fits well into low-carb meal plans.
Can I cook everything on the same pan?
Absolutely! That’s the beauty of this recipe. It’s designed to be a one-pan meal, which makes cleanup a breeze and enhances the overall flavor as everything roasts together.
Related Recipe You’ll Like
If this Lemon Butter Salmon with Roasted Potatoes & Broccoli has you craving more hearty yet vibrant meals, I’ve got plenty of favorites to recommend. My Marry Me Chicken Pasta offers a creamy, flavor-packed experience that’s just as comforting and satisfying. You might also enjoy my Creamy Garlic Chicken Breasts for a skillet-cooked option that balances richness and simplicity. And if you’re in the mood for something meatless but just as filling, the Giant Zucchini Parmesan makes for a cozy, cheesy alternative.
Each of these recipes captures the same spirit of fuss-free comfort with bold flavor that I aim for in all my meals. They’re perfect for weeknights or entertaining, just like the salmon dish.
Save and Share This Recipe for Later
If you love this Lemon Butter Salmon with Roasted Potatoes & Broccoli as much as I do, don’t forget to save it! Pin it to your favorite recipe board on Pinterest so you can come back to it any time. Sharing is caring too—send the link to a friend who loves easy, flavorful dinners, or post it on your social media to spread the deliciousness. Whether it’s a busy weekday or a relaxed weekend dinner, this one’s worth making over and over again.
Lemon Butter Salmon with Roasted Potatoes & Broccoli
This Lemon Butter Salmon with Roasted Potatoes & Broccoli is a flavorful, nutritious, and easy sheet-pan dinner that combines the richness of buttered salmon with the freshness of lemon, the heartiness of roasted potatoes, and the tender crunch of broccoli. The lemon butter sauce is a showstopper, enhancing each bite with tangy brightness and creamy richness. Perfect for busy weeknights or elegant entertaining, this recipe is a go-to for anyone who loves fuss-free meals that deliver big on flavor.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 lb baby potatoes, halved or quartered
- 1 large head of broccoli, cut into florets
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Extra lemon wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the baby potatoes with 2 tablespoons olive oil, garlic powder, salt, and pepper. Spread on the baking sheet and roast for 15 minutes.
- While the potatoes are roasting, prepare the lemon butter by mixing softened butter, lemon juice, minced garlic, parsley, and a pinch of salt in a bowl.
- Remove the sheet from the oven. Push the potatoes to one side and add the broccoli, tossing it with 1 tablespoon olive oil and a bit of salt.
- Place the salmon fillets skin-side down in the center of the pan. Spoon the lemon butter mixture evenly over each fillet.
- Return the sheet pan to the oven and roast for another 15-18 minutes, or until the salmon flakes easily and the vegetables are tender.
- For a golden finish, broil the pan for 1-2 minutes at the end.
- Serve warm, garnished with additional parsley and lemon wedges if desired.
Notes
- For added flavor, sprinkle red pepper flakes over the lemon butter before roasting.
- Swap in your favorite vegetables like green beans or Brussels sprouts.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can prep the butter mixture and chop vegetables ahead to save time on busy evenings.
