This bright and zesty lemon butter salmon is a real treat! Paired with crispy potatoes and fresh broccoli, it brings a feast of flavors to your table.
Cooking this dish is a breeze! I love how the salmon turns tender and flaky while the potatoes get perfectly crispy. It’s like a mini celebration on my plate!
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for this dish, but you can also use frozen salmon if you thaw it properly. Don’t forget to skin it for a better texture! For a budget-friendly option, try tilapia or trout instead.
Baby Potatoes: I love using baby potatoes as they get crispy on the outside. If you can’t find them, substitute with regular potatoes, just cut them into smaller pieces for even cooking.
Broccoli: Fresh broccoli is perfect, but feel free to use frozen broccoli florets if that’s what you have on hand. They are quick to prepare and still nutritious!
Butter: Unsalted butter is great for controlling the saltiness of the dish. If you prefer a healthier fat option, you can substitute half the butter with olive oil or use vegan butter.
Lemon Juice: Fresh lemon juice offers the best flavor, but bottled lemon juice works too in a pinch. For a different twist, try lime juice for a unique flavor.
How Do I Get Crispy Potatoes Every Time?
Achieving crispy potatoes is all about the right preparation and cooking method. Here’s how to do it:
- First, make sure to cut the potatoes into equal-sized pieces for even cooking.
- Toss them with olive oil, salt, and pepper. Don’t skimp on the oil; it helps with crisping!
- Spread the potatoes out on the baking sheet without crowding them. This allows air to circulate, ensuring they crisp up.
- Give them a turn halfway through cooking to get a nice golden color on all sides.
Trust me; following these steps will give you the perfect crispy potatoes every time!
Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and black pepper, to taste
For the Potatoes:
- 1 lb baby potatoes, halved
- 3 tbsp olive oil, divided
For the Broccoli:
- 2 cups broccoli florets
For the Lemon Butter Sauce:
- 3 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- Juice of 1 lemon (about 2 tbsp)
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped (plus more for garnish)
- Optional: 1/4 cup chicken or vegetable broth (for sauce thinning)
How Much Time Will You Need?
This recipe takes about 35-40 minutes from start to finish. You’ll spend about 10 minutes prepping the ingredients and around 25-30 minutes cooking. It’s a quick and satisfying meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Prep Potatoes:
First, preheat your oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, and season with salt and black pepper. Spread the potatoes out evenly on a baking sheet. Roast them in the oven for about 20-25 minutes, turning them halfway through, until they’re golden and crispy. Make sure not to overcrowd the pan!
2. Cook Broccoli:
While the potatoes are roasting, prepare the broccoli. You can steam or blanch the broccoli florets in boiling water for 3-4 minutes until they’ve turned bright green and are tender-crisp. Once done, drain the broccoli and set it aside to keep warm.
3. Cook Salmon:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the salmon fillets with salt and pepper, then place them in the hot skillet. Cook the salmon for about 4-5 minutes on each side until it’s nicely browned and cooked through, but still moist inside (it should flake easily). Once done, remove the salmon from the skillet and keep it warm.
4. Make Lemon Butter Sauce:
In the same skillet where you cooked the salmon, melt 2 tablespoons of unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant. Then, stir in the lemon juice, lemon zest, and chopped parsley. If you want a thinner sauce, add the optional broth and cook for another minute to combine all the flavors.
5. Assemble Plate:
Now it’s time to put everything together! On each plate, arrange the salmon fillets alongside the crispy roasted potatoes and steamed broccoli. Spoon the delicious lemon butter sauce over the salmon and garnish with more fresh parsley.
6. Serve Immediately:
Dig in and enjoy this bright, flavorful meal that combines the rich taste of salmon with the satisfying textures of crispy potatoes and vibrant broccoli! It’s sure to be a hit at your dining table!
FAQ for Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just make sure to thaw the frozen salmon completely before cooking. The best way to do this is by placing it in the refrigerator overnight or using the sealed bag method by submerging it in cold water for about an hour.
What If I Don’t Have Baby Potatoes?
No problem! You can substitute regular potatoes by cutting them into smaller chunks. Just ensure they’re all roughly the same size for even cooking.
How Long Will Leftovers Last in the Fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the microwave or on the stove to keep everything nice and juicy!
Can I Make This Recipe Ahead of Time?
While the salmon is best enjoyed right after cooking, you can prepare the potatoes and broccoli in advance. Keep them in the fridge and simply reheat before serving, then cook the salmon fresh when you’re ready to eat!
