🐟🍋 Lemon Butter Salmon with Roasted Potatoes & Broccoli
Serves: 4
Prep Time: 15 min
Cook Time: 25–30 min
Total Time: ~40–45 min
🧂 Ingredients
For the Salmon:
-
4 salmon fillets (skin on or off, ~6 oz each)
-
3 tbsp unsalted butter, melted
-
2 cloves garlic, minced
-
Juice of 1 lemon
-
1 tsp lemon zest
-
1 tbsp chopped fresh parsley (or 1 tsp dried)
-
Salt & black pepper, to taste
-
Lemon slices, for garnish
For the Potatoes:
-
1 lb baby potatoes (or Yukon gold), halved or quartered
-
1 tbsp olive oil
-
½ tsp garlic powder
-
Salt & pepper, to taste
For the Broccoli:
-
1 head broccoli, cut into florets
-
1 tbsp olive oil
-
Salt & pepper, to taste
🍳 Instructions
1. Preheat & Prep Pan:
-
Preheat oven to 400°F (200°C).
-
Line a large baking sheet with parchment paper or foil.
2. Roast the Potatoes:
-
Toss potatoes with olive oil, garlic powder, salt, and pepper.
-
Spread them on the sheet pan and roast for 15 minutes.
3. Prepare Salmon & Broccoli:
-
While potatoes cook, mix melted butter, garlic, lemon juice, zest, and parsley in a small bowl.
-
Pat salmon fillets dry and season with salt & pepper.
-
Toss broccoli with olive oil, salt, and pepper.
4. Add to Sheet Pan:
-
After the potatoes roast for 15 minutes, push them to one side.
-
Add salmon fillets to the center and broccoli to the other side.
-
Spoon lemon butter over each salmon fillet.
5. Bake Everything:
-
Return pan to oven and bake for 12–15 minutes, or until salmon is opaque and flakes easily with a fork and potatoes are tender.
6. Optional Finish:
-
Broil on HIGH for 2–3 minutes to crisp up the edges of the salmon and veggies (watch closely!).
7. Serve:
-
Garnish salmon with extra lemon slices and parsley.
-
Serve hot with all components on the plate.
🧊 Storage Tips:
-
Keeps well in the fridge for up to 3 days.
-
Reheat in the oven or air fryer to keep the salmon and veggies crisp.
Want a glazed version, or to make it dairy-free or low-carb? I can tweak it for you!
