If you’re looking for a wholesome dinner that feels elegant yet comes together with minimal effort, this Lemon Butter Salmon with Crispy Potatoes & Broccoli is the perfect recipe. It’s a full sheet-pan meal featuring tender, flaky salmon drizzled with lemon-garlic butter, golden roasted potatoes, and perfectly caramelized broccoli. The first time I made this dish, I was amazed at how easily everything cooked together—no juggling pans, just simple ingredients that transform beautifully in the oven. The lemon butter melts into the salmon, infusing it with fresh, bright flavor while the vegetables crisp up around the edges. This is a well-balanced, nourishing dinner that is equally suited for weeknights or special occasions.
Why You’ll Love This Recipe
This Lemon Butter Salmon with Crispy Potatoes & Broccoli delivers vibrant flavor, balanced nutrition, and easy cleanup. Each component cooks on a single sheet pan, meaning less mess and more time to enjoy your meal. The salmon turns flaky and tender, the potatoes crisp beautifully, and the broccoli roasts into slightly charred, caramelized perfection. You’ll love how customizable this recipe is—swap veggies, adjust seasonings, or add herbs without compromising flavor. It’s a fresh, bright, and satisfying dish that feels both comforting and refined.
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Lemon Butter Salmon with Crispy Potatoes & Broccoli – Bright, Nourishing & Weeknight-Friendly
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Gluten Free
Description
A bright and flavorful sheet-pan style meal featuring tender lemon-butter salmon, crispy golden potatoes, and roasted broccoli for a complete, easy, and healthy dinner.
Ingredients
- 4 salmon fillets
- 1 lb baby potatoes, halved
- 3 cups broccoli florets
- 3 tbsp olive oil
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1 lemon (zest + juice)
- 1 tsp paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Lemon slices, for topping
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
- Toss the halved potatoes with 1½ tablespoons olive oil, salt, pepper, and paprika. Spread on the sheet pan and roast for 15 minutes.
- Meanwhile, whisk together melted butter, garlic, lemon juice, lemon zest, oregano, salt, and pepper.
- Remove the pan from the oven. Add broccoli to one side and drizzle with remaining olive oil, salt, and pepper.
- Place salmon fillets in the center of the pan. Spoon the lemon-butter mixture over the salmon.
- Top salmon with lemon slices.
- Return sheet pan to oven and roast 12–15 minutes, or until salmon is flaky and potatoes are crisp.
- Garnish with fresh parsley before serving.
Notes
- Add chili flakes for a spicy kick.
- Use asparagus instead of broccoli for a spring version.
- For extra crisp potatoes, soak them in cold water for 10 minutes before roasting.
- Switch butter for ghee for a richer flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon fillets – Rich, tender, and perfect for absorbing lemon-butter flavor.
Baby potatoes – Roast into crispy, golden bites that pair beautifully with salmon.
Broccoli florets – Roast well and soak up the lemony pan juices.
Butter – Forms a silky lemon-butter sauce that melts over the salmon.
Olive oil – Helps crisp and brown the vegetables.
Garlic – Adds aromatic depth to the lemon butter.
Lemon juice and zest – Brightens the dish and complements the salmon’s richness.
Salt and black pepper – Essential for seasoning everything well.
Paprika – Adds color and subtle warmth to the potatoes.
Fresh parsley or dill – Provides a fresh, vibrant finish.
Directions
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment or foil.
Toss halved baby potatoes with olive oil, salt, pepper, and paprika. Spread them on the sheet pan and roast for 15 minutes to give them a head start.
Meanwhile, prepare the lemon butter by melting butter and stirring in minced garlic, lemon zest, and lemon juice. Set aside.
Remove the sheet pan and add broccoli florets, tossing them with olive oil, salt, and pepper. Create space in the center for the salmon fillets. Place salmon on the sheet pan and season with salt and pepper. Spoon the lemon butter sauce generously over each fillet.
Return the sheet pan to the oven and roast for 12–15 minutes, or until salmon flakes easily with a fork and vegetables are crisp.
Finish with fresh parsley or dill and serve immediately.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4 people.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: about 35–40 minutes
Storage/reheating
Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 300°F for 10–12 minutes or warm lightly in a skillet. Avoid microwaving salmon for too long to prevent dryness. Not ideal for freezing due to the texture of cooked salmon and potatoes.
Variations and Customizations
Herb Garlic Salmon – Add thyme, rosemary, or dill to the lemon butter.
Parmesan Potato Upgrade – Toss potatoes with Parmesan for extra crispiness.
Spicy Lemon Salmon – Add red pepper flakes to the lemon butter.
Honey Lemon Glaze – Stir honey into the lemon butter for a sweet-savory twist.
Mediterranean Version – Add cherry tomatoes, olives, and feta.
Asparagus Swap – Replace broccoli with asparagus for quicker cooking.
Pesto Salmon – Add a spoonful of pesto on top after baking.
Smoky Paprika Salmon – Add smoked paprika to the lemon butter.
Low-Carb Option – Swap potatoes for cauliflower.
Crispy Skin Salmon – Place salmon skin-side down directly on the pan for crisp results.
FAQs
Can I use frozen salmon?
Yes—thaw fully and pat dry before seasoning.
Do I need to remove the salmon skin?
No, it helps keep the salmon moist while baking.
Can I swap the potatoes?
Yes—use sweet potatoes, carrots, or even gnocchi.
How do I keep salmon from drying out?
Avoid overbaking; remove when it flakes easily.
Can I use bottled lemon juice?
Fresh juice gives the best flavor, but bottled works in a pinch.
Should I cover the pan?
No—roasting uncovered helps everything crisp.
Can I make this dairy-free?
Use olive oil or dairy-free butter instead.
Can I cook everything all at once?
Potatoes require a head start; add salmon later for even cooking.
Do I need parchment?
It helps with cleanup but is optional.
Is this good for meal prep?
Yes—just reheat gently to avoid drying the salmon.
Conclusion
This Lemon Butter Salmon with Crispy Potatoes & Broccoli is a bright, comforting dinner that delivers big flavor with minimal effort. With tender salmon, crispy vegetables, and a vibrant lemon-butter glaze, it’s the perfect weeknight meal that still feels special. Make it once, and it’ll quickly become a go-to favorite for busy evenings and healthy, delicious dining.
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