Lemon Butter Salmon with Crispy Potatoes and Broccoli

Lemon Butter Salmon with Crispy Potatoes and Broccoli tastes bright and buttery, with crackly golden potatoes, roasted broccoli tips, and flaky salmon swimming in a lemony puddle. It suits busy weeknights and relaxed date nights, and it hits the table in about 40 minutes. I cooked a version of this on a tiny apartment stove years ago, and it still feels like a small victory every time.

Why You Should Try This Lemon Butter Salmon with Crispy Potatoes and Broccoli

This Lemon Butter Salmon with Crispy Potatoes and Broccoli brings a full meal on one pan with flavors that punch above their weight. You get golden potatoes, caramelized broccoli, and silky lemon butter salmon without juggling five burners.

Bright, buttery, and weeknight-easy, this salmon dinner won a permanent spot in our rotation. ★★★★★

Ingredients You’ll Need

• Salmon
  • 1.25 to 1.5 pounds salmon fillets, center-cut, skin-on if possible
  • 1 teaspoon kosher salt and 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
• Potatoes
  • 1.5 pounds baby gold or red potatoes, halved or quartered for bite-size pieces
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder and 1/2 teaspoon smoked paprika, optional but tasty
• Broccoli
  • 1 large head broccoli, cut into medium florets, stems sliced thin
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt and a few grinds black pepper
• Lemon butter sauce
  • 4 tablespoons unsalted butter (I like Kerrygold for rich flavor)
  • 2 cloves garlic, minced
  • Zest of 1 lemon and 2 to 3 tablespoons fresh lemon juice
  • Pinch red pepper flakes, optional
  • 2 tablespoons chopped parsley or chives
• Pantry shortcuts and swaps
  • Use pre-minced garlic from a jar in a pinch.
  • Use bottled lemon juice if that is what you have, then add extra zest for brightness.
  • Swap broccoli with broccolini, asparagus, or green beans, and adjust timing by a few minutes.
  • Use ghee if you avoid dairy, and finish with olive oil and lemon for gloss.
• Equipment
  • Large rimmed sheet pan, parchment or foil, small saucepan, microplane or zester, tongs or spatula, mixing bowl, instant-read thermometer

How to Make Lemon Butter Salmon with Crispy Potatoes and Broccoli

Heat, Prep, and Start the Potatoes

1. Heat the oven to 450°F and slide the empty sheet pan inside to preheat.
2. Toss potatoes with olive oil, salt, pepper, garlic powder, and smoked paprika.
3. Pull out the hot pan, line with parchment if you like, then spread the potatoes cut side down. Roast 20 minutes.

Make the Lemon Butter

1. Melt butter in a small saucepan over medium heat.
2. Stir in garlic and cook 30 to 45 seconds until it smells nutty.
3. Take off the heat, then add lemon zest, lemon juice, red pepper flakes, and parsley. Taste and add a pinch of salt if you need it.

Add the Broccoli

1. Toss broccoli with olive oil, salt, and pepper.
2. After the potatoes hit 20 minutes, flip them, push them to the edges, and add the broccoli to the center. Roast 10 minutes.

Roast the Salmon

1. Pat salmon dry, then rub with olive oil, salt, and pepper.
2. Pull the pan from the oven, push veggies to the perimeter, and nestle salmon in the center skin-side down.
3. Spoon half the lemon butter over the salmon. Roast 8 to 10 minutes, until the thickest part hits 120 to 125°F and flakes easily.

Finish and Serve

1. Spoon the remaining lemon butter over the salmon.
2. Hit everything with a squeeze of lemon if you like extra zing.
3. Serve the salmon with the crispy potatoes and roasted broccoli, and scoop up those tasty pan bits.

Tips & Tricks

• Dry the salmon well so the surface browns instead of steaming.
• Preheat the sheet pan to jump-start crispy potatoes.
• Cut potatoes into even pieces so they roast at the same pace.
• Use an instant-read thermometer for perfect fish, 120 to 125°F for medium.
• Zest the lemon before you juice it, or you will chase a slippery rind across the counter.
• Space the broccoli so it roasts and browns, not steams.
• Wild salmon cooks faster than farmed, so start checking early.
• Save a tablespoon of lemon butter for the plate, then drizzle to finish with shine.

What to Serve with Lemon Butter Salmon with Crispy Potatoes and Broccoli

I like a simple arugula salad with olive oil, lemon, and shaved Parmesan on the side. Warm crusty bread works perfectly for swiping up extra lemon butter. If you want a sauce for dipping potatoes, stir lemon juice and chives into plain Greek yogurt. Pour sauvignon blanc or a citrusy pilsner, and keep a few lemon wedges nearby.

Make-Ahead and Storage

Chop potatoes and broccoli up to 24 hours ahead and stash them in airtight containers in the fridge. Store leftovers in the fridge for 2 to 3 days. Reheat salmon low and slow in a 300°F oven until warm, and re-crisp potatoes and broccoli on a sheet pan at 425°F for 8 to 10 minutes. Freeze cooked salmon for up to 2 months, thaw overnight in the fridge, and warm gently to keep it tender.

Ally Sanders

Lemon Butter Salmon with Crispy Potatoes and Broccoli

Lemon Butter Salmon with Crispy Potatoes and Broccoli is a simple, elegant sheet-pan style meal with flaky salmon, golden potatoes, and tender roasted broccoli in a bright lemon-garlic butter sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Ingredients

  

• 4 fillets salmon (about 5–6 oz each), skin-on or skinless
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (finely grated)
• 3 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

• 1 1/2 pounds baby gold or red potatoes, halved (or quartered if large)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 3 cups broccoli florets
• 1 tablespoon olive oil (for broccoli)
• 1/4 teaspoon salt (for broccoli)

• 1 whole lemon, cut into wedges
• 2 tablespoons fresh parsley or dill, chopped

Instructions

 

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a bowl, toss the halved baby potatoes with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and paprika until evenly coated.
3. Spread the potatoes cut-side down on the prepared sheet pan in a single layer. Roast for 15 minutes, or until they start to brown and crisp on the edges.

1. While the potatoes roast, in a small bowl whisk together melted butter, 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until emulsified.
2. Pat the salmon fillets dry with paper towels and place them on a plate or shallow dish. Spoon a little of the lemon butter mixture over each fillet to lightly coat, reserving most of it for baking.

1. After the potatoes have roasted for 15 minutes, push them to one side of the sheet pan.
2. Add the broccoli florets to the empty side, drizzle with 1 tablespoon olive oil and 1/4 teaspoon salt, and toss directly on the pan to coat.
3. Nestle the salmon fillets skin-side down (if using skin-on) in the center of the pan or among the vegetables. Spoon the remaining lemon butter mixture evenly over the salmon and drizzle any extra over the potatoes and broccoli.

1. Return the pan to the oven and roast for 10–12 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C) for medium, or to your preferred doneness.
2. If you want extra crisp on the potatoes, broil for 1–2 minutes at the end, watching closely to prevent burning.
3. Remove from the oven, sprinkle with chopped parsley or dill if using, and serve the salmon with crispy potatoes, roasted broccoli, and lemon wedges for squeezing over the top.

Notes

Nutrition Information
Approximate per serving (1 salmon fillet with potatoes and broccoli): 520 calories; fat 30 g; saturated fat 9 g; carbohydrates 30 g; fiber 5 g; sugars 3 g; protein 35 g; sodium 650 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.