I am excited about my new dish, Lemon Butter Salmon With Crispy Potatoes And Broccoli. Using fresh salmon fillets, baby potatoes, and crisp broccoli, I blend olive oil, butter, garlic and lemon zest for a fragrant finish. This fusion of zesty buttery flavors invites you to savor every bite indeed.

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I’ve been trying to perfect this dish for a while now and let me tell you its flavors really surprised me. I started by searing four salmon fillets with just a pinch of salt and fresh ground pepper in two tablespoons olive oil until they got a nice sear.

I then added a couple of tablespoons of unsalted butter, minced garlic, lemon juice and zest to create a tangy sauce that quickly brought everything together. While the salmon was cooking, I roasted baby potatoes, halved and tossed with a bit of dried rosemary, alongside some broccoli florets.

Once both were crispy and tender, I decided to drizzle everything with a bit more lemon butter sauce. The result was a fish dinner that was both fresh and hearty.

I cant wait for you to try this lemon butter salmon recipe and discover its unique mix of savory, tangy flavors for yourself.

Why I Like this Recipe

I really enjoy this recipe for a few reasons. First off, I love how the lemon butter sauce comes together right in the pan while I cook the salmon. The tangy lemon paired with the garlic and butter gives the fish a killer flavor that just makes my tastebuds dance. Second, the crispy potatoes and fresh broccoli add such a satisfying crunch and lightness to the dish. When I roast them in the oven, they come out perfectly golden and tender, which is a nice balance to the rich salmon. Third, it feels really doable and not too complicated for someone like me who likes to whip up delicious meals without too much fuss. It’s a fun mix of pan-frying and roasting that makes me feel like I’m learning new cooking tricks while still keeping it simple.

I also have to say, there’s something pretty awesome about how all the flavors mix together. The salty, buttery salmon, the slight char on the potatoes, and the burst of green from the broccoli all make one satisfying meal. Overall, it’s a dish that not only tastes amazing but also makes me feel proud when I serve it to my friends and family.

Ingredients

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Salmon fillets are loaded with protein and omega 3; its really heart healthy and tasty.
Baby potatoes give you carbs and fibre for energy, plus a comforting texture.
Broccoli is packed with vitamins and fibre, making it crunchy and super nutritious.
Garlic adds a pungent kick and is known for its antioxidants, boosting immunity.
Lemon gives a tart, refreshing taste with extra vitamin C and zesty aroma.
Fresh parsley adds color and a slight peppery flavor, perfect as a garnish.
Dried rosemary infuses a subtle earthiness that nicely complements the potatoes and salmon.

Ingredient Quantities

4 salmon fillets (about 6 oz each)

Salt, to taste

Fresh ground pepper, to taste

2 tablespoons olive oil (divided)

3 tablespoons unsalted butter (divided between cooking and sauce)

3 garlic cloves, minced

Juice and zest of 1 lemon

1 lb baby potatoes, halved

1 head broccoli, cut into florets

1/2 teaspoon dried rosemary

2 tablespoons chopped fresh parsley (optional, for garnish)

How to Make this

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1. Preheat your oven to 400°F and get a baking sheet ready.

2. Toss the halved baby potatoes in a bowl with a drizzle of olive oil, a pinch of salt, fresh ground pepper, and the dried rosemary. Spread them out evenly on the baking sheet.

3. Roast the potatoes in the oven for about 20 minutes until they start to turn golden.

4. While the potatoes are cooking, pat the salmon fillets dry and season them with salt and pepper on both sides.

5. Heat a tablespoon of olive oil and one tablespoon of the butter in a large skillet over medium-high heat. Once melted, add the minced garlic and let it sizzle for just about 30 seconds.

6. Place the salmon in the skillet and cook for about 4 minutes on one side until a nice crust forms, then flip and cook the other side for another 4 minutes.

7. Lower the heat a bit then add the remaining butter along with the lemon juice and lemon zest to the skillet. Spoon the sauce over the salmon while it finishes cooking.

8. Toss the broccoli florets with a little olive oil, salt, and pepper. After the potatoes have roasted 20 minutes, add the broccoli to the baking sheet and roast everything together for another 15 minutes until the broccoli is tender and the potatoes are crispy.

9. Serve the salmon with the crispy potatoes and broccoli, drizzling any extra lemon butter sauce over the top. Sprinkle with chopped fresh parsley if you like before enjoying your meal.

Equipment Needed

1. Oven
2. Baking sheet
3. Mixing bowl
4. Knife
5. Cutting board
6. Large skillet
7. Spatula or tongs
8. Measuring spoons
9. Spoon for basting the sauce

FAQ

Q: How do I make sure the salmon cooks evenly and stays moist?

A: Try cooking the salmon for about 6-8 minutes per side on medium heat. This should keep it moist while still gettin a nice sear. Make sure you dont overcook it.

Q: How can I ensure my potatoes come out crispy?

A: Getting the pan hot enough is key. Fry the potatoes in olive oil over medium-high heat until they browned, about 15 minutes, and toss them halfway through so they crisp up evenly.

Q: Can I swap the broccoli for another vegetable?

A: Sure, you can use veggies like green beans or asparagus. Just be careful to adjust the cooking time so they all cook evenly.

Q: What does the lemon juice and zest add to the dish?

A: The lemon gives the whole dish a bright, tangy flavor that cuts through the richness of the butter. It really elevates the salmon and makes the sauce pop.

Q: Is it okay to use salted butter instead of unsalted?

A: Yes, but you gotta watch the salt levels. If you use salted butter, season the salmon and veggies lightly so it wont turn out too salty.

Lemon Butter Salmon With Crispy Potatoes And Broccoli Recipe Substitutions and Variations

If you’re out of unsalted butter, you can use salted butter instead. Just be careful with the extra salt in the recipe.
If you dont have fresh garlic, a good substitute is garlic powder. Use about 1/4 teaspoon for every garlic clove.
If you cant find baby potatoes, try using small red or yellow potatoes chopped into cubes or halves.
If you’re missing rosemary, thyme or oregano can work instead and still give a herby flavor.
If you dont have fresh parsley for garnish, chopped cilantro is a fun alternative, though it does change the flavor a bit.

Pro Tips

1. Make sure your pan is really hot before you put the salmon in so you can get a nice crust. Don’t flip it too early or you might lose that crispy sear.
2. Keep an eye on the garlic caaause if it burns its gonna ruin your sauce with a bitter flavor. Let it sizzle just a few seconds then add the salmon so everything stays balanced.
3. When you roast the veggies, spread them out evenly on the baking sheet. If they’re too crowded, they steam instead of crisp and that just isn’t as tasty.
4. Lower the heat a bit before adding the extra butter and lemon juice to make the sauce. A slower simmer will help it blend without burning, and make the salmon super moist.

Lemon Butter Salmon With Crispy Potatoes And Broccoli Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Oven
2. Baking sheet
3. Mixing bowl
4. Knife
5. Cutting board
6. Large skillet
7. Spatula or tongs
8. Measuring spoons
9. Spoon for basting the sauce

Ingredients

4 salmon fillets (about 6 oz each)
Salt, to taste
Fresh ground pepper, to taste
2 tablespoons olive oil (divided)
3 tablespoons unsalted butter (divided between cooking and sauce)
3 garlic cloves, minced
Juice and zest of 1 lemon
1 lb baby potatoes, halved
1 head broccoli, cut into florets
1/2 teaspoon dried rosemary
2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Preheat your oven to 400°F and get a baking sheet ready.
Toss the halved baby potatoes in a bowl with a drizzle of olive oil, a pinch of salt, fresh ground pepper, and the dried rosemary. Spread them out evenly on the baking sheet.
Roast the potatoes in the oven for about 20 minutes until they start to turn golden.
While the potatoes are cooking, pat the salmon fillets dry and season them with salt and pepper on both sides.
Heat a tablespoon of olive oil and one tablespoon of the butter in a large skillet over medium-high heat. Once melted, add the minced garlic and let it sizzle for just about 30 seconds.
Place the salmon in the skillet and cook for about 4 minutes on one side until a nice crust forms, then flip and cook the other side for another 4 minutes.
Lower the heat a bit then add the remaining butter along with the lemon juice and lemon zest to the skillet. Spoon the sauce over the salmon while it finishes cooking.
Toss the broccoli florets with a little olive oil, salt, and pepper. After the potatoes have roasted 20 minutes, add the broccoli to the baking sheet and roast everything together for another 15 minutes until the broccoli is tender and the potatoes are crispy.
Serve the salmon with the crispy potatoes and broccoli, drizzling any extra lemon butter sauce over the top. Sprinkle with chopped fresh parsley if you like before enjoying your meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.