Print

Lemon Butter Salmon with Crispy Potatoes and Broccoli

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful dish featuring flaky salmon in lemon butter, crispy baby potatoes, and tender broccoli.

Ingredients

Scale
  • 4 6 oz Salmon fillets
  • 1/4 cup Unsalted butter
  • 2 tablespoons Fresh lemon juice
  • 2 cloves Garlic, minced
  • Salt and pepper, for garnish
  • Lemon slices, for garnish
  • Fresh parsley, chopped
  • 1.5 lbs Baby potatoes, halved
  • 3 tablespoons Olive oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 1 lb Broccoli florets
  • 2 tablespoons Olive oil
  • Salt and pepper, to taste
  • 1 teaspoon Lemon zest (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes with 3 tablespoons of olive oil, garlic powder, paprika, and a generous sprinkle of salt and pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes, flipping halfway through until they are crispy and golden.
  2. While the potatoes are roasting, melt 1/4 cup of unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté it for a minute until it’s fragrant but not browned. Season the salmon fillets with salt and pepper, then add them to the skillet, skin side down. Cook for 4-5 minutes until the skin is crispy, then carefully flip them over.
  3. After flipping the salmon, drizzle it with fresh lemon juice and let it cook for another 4-5 minutes until the flesh is opaque and easily flakes with a fork. If using, add lemon zest for an extra citrus burst!
  4. As the salmon finishes cooking, toss the broccoli florets in a separate bowl with 2 tablespoons of olive oil, salt, and pepper. Add them to the baking sheet with the potatoes for the last 10 minutes of their cooking time. This will result in perfectly roasted broccoli that complements the salmon beautifully.
  5. Once everything is cooked, assemble your plate: crispy potatoes, vibrant broccoli, and a succulent salmon fillet. Garnish with lemon slices and freshly chopped parsley for that pop of color and zesty brightness.

Notes

For extra crispiness, soak the potatoes in cold water for 30 minutes before cooking. Substitute salmon with marinated tofu for a vegan option.

Nutrition

Find it online: https://pinrecipezbylinaa.com/lemon-butter-salmon-crispy-potatoes-broccoli-2/

Scroll to Top