Lemon Butter Salmon with Roasted Potatoes & Broccoli!

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🐟🍋 Lemon Butter Salmon with Roasted Potatoes & Broccoli

A perfect weeknight dinner that’s fresh, flavorful, and nutritious — with crisp roasted potatoes, tender broccoli, and juicy salmon all brought together by a rich lemon butter sauce.

🛒 Ingredients (Serves 2–4)

For the Salmon:

  • 2–4 salmon fillets (skin-on or off, about 6 oz each)

  • 2 tbsp unsalted butter, melted

  • 1 tbsp olive oil

  • 2 tbsp lemon juice (fresh is best)

  • 1 tsp lemon zest

  • 2 cloves garlic, minced

  • Salt & pepper to taste

  • 1 tsp dried dill or Italian herbs (optional)

  • Lemon slices, for garnish

For the Roasted Veggies:

  • 1 lb (450g) baby potatoes, halved or quartered

  • 2 cups broccoli florets

  • 2 tbsp olive oil

  • Salt, pepper, garlic powder to taste

  • Optional: grated Parmesan or red pepper flakes

🔧 Instructions

1. Preheat Oven

  • Preheat to 400°F (200°C).

  • Line a large baking sheet with parchment paper or foil.

2. Prepare Potatoes

  • In a bowl, toss potatoes with:

    • 1 tbsp olive oil

    • Salt, pepper, and garlic powder

  • Spread on the baking sheet and roast for 20 minutes.

3. Prep Broccoli & Salmon

  • While potatoes roast:

    • Toss broccoli in 1 tbsp olive oil, season with salt & pepper.

    • In a small bowl, mix:

      • Melted butter

      • Lemon juice

      • Lemon zest

      • Garlic

      • Dill or herbs

      • Pinch of salt & pepper

  • Pat salmon dry and place skin-side down on a plate or tray. Spoon lemon butter sauce over the top.

4. Add Broccoli & Salmon

  • After potatoes have roasted for 20 minutes:

    • Push them to one side of the pan.

    • Add broccoli and salmon to the pan.

    • Spoon more lemon butter over salmon, and top with lemon slices.

5. Finish Roasting

  • Roast everything for 12–15 more minutes, or until:

    • Salmon is opaque and flakes easily with a fork (internal temp: 125–130°F for medium)

    • Potatoes are crispy

    • Broccoli is tender and slightly charred

6. Serve

  • Plate salmon with roasted potatoes and broccoli.

  • Spoon any extra lemon butter from the pan over the salmon.

  • Optional: Sprinkle with fresh parsley or extra lemon zest.

✅ Q&A Section

Q: Can I use frozen salmon?
A: Yes! Thaw completely and pat dry before seasoning. Moisture will prevent browning.

Q: How do I know when the salmon is done?
A: It should flake easily with a fork and be slightly translucent in the center. Use a thermometer if unsure (125–130°F for medium, 145°F for well-done).

Q: Can I use other veggies?
A: Absolutely. Try carrots, asparagus, green beans, or zucchini. Just adjust roasting times as needed.

Q: What kind of potatoes work best?
A: Baby reds, Yukon golds, or fingerlings are ideal. Just keep sizes uniform for even cooking.

Q: Can I cook everything together from the start?
A: Not quite. Potatoes need a head start to get crispy. Add broccoli and salmon halfway through so they don’t overcook.

Q: Can I use foil for easy cleanup?
A: Yes, foil or parchment works great — especially helpful with sticky lemon butter.

Q: Is this meal gluten-free?
A: Yes! As long as all your ingredients are gluten-free (check your butter and seasonings), this meal is naturally gluten-free.

Q: How do I store and reheat leftovers?
A: Store in an airtight container up to 3 days. Reheat gently in the oven at 300°F or in the microwave. Don’t overheat the salmon or it may dry out.

Q: Can I make this dairy-free?
A: Use dairy-free butter (or olive oil only) for the sauce.

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