Description
Enjoy a healthy and delicious one-pan meal with this Lemon Butter Salmon recipe! Flaky salmon with a tangy lemon butter sauce, crispy potatoes, and tender broccoli make this an easy, gluten-free dinner the whole family will adore.
Ingredients
Units
Scale
- Seafood:
- 4 salmon fillets
- Produce:
- 1 lb baby potatoes
- 2 cups broccoli florets
- 1 lemon, sliced
- 1 tsp dried parsley
- 2 tsp powdered garlic
- Condiments:
- 2 tbsp fresh lemon juice
- Baking & Spices:
- 1 tsp paprika
- Salt and pepper (to taste)
- Oils & Vinegars:
- 4 tbsp olive oil
- Dairy:
- 3 tbsp unsalted butter
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Prepare Potatoes:
- In a large bowl, toss baby potatoes with 2 tbsp olive oil, 1 tsp powdered garlic, paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes.
- Add Broccoli:
- Toss broccoli florets with 1 tbsp olive oil, remaining garlic powder, salt, and pepper. Add the broccoli to the baking sheet with the potatoes and roast for another 10 minutes.
- Prepare Salmon:
- Season salmon fillets with salt, pepper, and parsley. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Sear salmon fillets skin-side down for 2–3 minutes until crispy.
- Make Lemon Butter Sauce:
- In the same skillet, melt the remaining butter and stir in fresh lemon juice.
- Combine and Bake:
- Place the seared salmon on the baking sheet with the potatoes and broccoli. Drizzle the lemon butter sauce over the salmon and add lemon slices. Bake for an additional 8–10 minutes until the salmon is cooked through.
- Serve:
- Plate the salmon, potatoes, and broccoli, drizzling with any remaining pan juices.
Notes
- Swap broccoli for green beans or asparagus for variety.
- Use parchment paper on the baking sheet for easy cleanup.
- Garnish with fresh parsley or dill for extra flavor.
