Lemon Butter Salmon with Crispy Potatoes and Broccoli

Lemon Butter Salmon with Crispy Potatoes and Broccoli is a simple yet elegant meal that brings together bright citrus flavor, rich buttery salmon, golden roasted potatoes, and perfectly tender broccoli—all in one pan. I love how this dish feels both comforting and fresh, making it perfect for weeknights or when I want something that looks and tastes a little special.

Why You’ll Love This Recipe

I love this recipe for how effortlessly it comes together. The salmon is juicy and flaky with a tangy lemon butter glaze, while the potatoes turn golden and crispy right in the oven. Add in the broccoli, and I’ve got a full, balanced dinner with minimal cleanup. It’s nourishing, full of flavor, and easily customizable depending on what I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin-on or skinless)

• Baby potatoes, halved

• Fresh broccoli florets

• Butter

• Olive oil

• Garlic, minced

• Lemon juice and zest

• Salt and black pepper

• Fresh parsley or dill (optional, for garnish)

directions

1. I preheat the oven to 425°F and line a large baking sheet with parchment paper.

2. I toss the halved baby potatoes with olive oil, salt, and pepper, then spread them out on the baking sheet. I roast them for 15–20 minutes until they start to crisp.

3. Meanwhile, I prepare the lemon butter by melting the butter and mixing it with lemon juice, zest, garlic, salt, and pepper.

4. I add the broccoli florets to the baking sheet with the potatoes, drizzle with olive oil and season lightly.

5. I nestle the salmon fillets between the vegetables and spoon the lemon butter sauce generously over each piece.

6. I return everything to the oven and roast for another 12–15 minutes, or until the salmon flakes easily with a fork and the potatoes are golden and tender.

7. I garnish with chopped fresh herbs and serve everything straight from the pan.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

Sometimes I swap the broccoli for green beans, asparagus, or Brussels sprouts. For a little heat, I add red pepper flakes to the lemon butter. I’ve also used sweet potatoes instead of baby potatoes for a slightly sweeter flavor. And if I want to keep it dairy-free, I replace the butter with olive oil—it still turns out delicious.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet over medium heat or the oven at 350°F until everything is warmed through. The salmon stays moist, and the potatoes crisp up nicely again. I avoid microwaving if I want to keep the textures intact.

FAQs

Can I use frozen salmon?

Yes, I can. I thaw it completely before baking and pat it dry to help the lemon butter stick better and prevent sogginess.

Should I remove the salmon skin?

I like to leave it on while baking to help retain moisture, but I can easily peel it off after cooking if I prefer it skinless.

Can I make this on the stovetop instead?

Yes, I can pan-sear the salmon and sauté the veggies separately, but I love the ease and flavor of roasting everything together.

What type of potatoes work best?

I use baby potatoes or fingerlings for quick cooking and crispy edges, but Yukon golds or red potatoes also work well when cut small.

How do I know when the salmon is done?

I check that it flakes easily with a fork and is opaque in the center. An internal temperature of 145°F means it’s fully cooked.

Conclusion

Lemon Butter Salmon with Crispy Potatoes and Broccoli is one of those recipes that makes a complete, flavorful dinner with minimal effort. I love how everything roasts together on one pan, soaking up the rich lemon butter and turning out perfectly cooked every time. It’s light, wholesome, and exactly the kind of meal I feel great about making and eating.