Lemon Butter Salmon Crispy Potatoes (Printable Version)
Pan-seared salmon in zesty lemon butter sauce with crispy roasted potatoes and tender broccoli
# What You Need:
→ Fish & Marinade
01 - 4 salmon fillets (about 6 oz each, skin-on or off as preferred)
02 - 1 lemon, zested and juiced
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - Salt and freshly ground black pepper, to taste
→ Lemon Butter Sauce
06 - 3 tbsp unsalted butter
07 - 1 tbsp lemon juice
08 - 1 tsp fresh parsley, chopped (plus extra for garnish)
→ Crispy Potatoes
09 - 1½ lbs baby potatoes, halved
10 - 2 tbsp olive oil
11 - ½ tsp dried thyme
12 - ½ tsp smoked paprika
13 - Salt and pepper, to taste
→ Broccoli
14 - 1 large head broccoli, cut into florets
15 - 1 tbsp olive oil
16 - Salt and pepper, to taste
# How-To:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the halved potatoes with 2 tbsp olive oil, dried thyme, smoked paprika, salt, and pepper. Spread potatoes cut side down on half of the baking sheet.
03 - Toss broccoli florets with 1 tbsp olive oil, salt, and pepper. Arrange on the other half of the baking sheet.
04 - Roast potatoes and broccoli for 25–30 minutes, or until potatoes are golden and crisp and broccoli is tender, tossing halfway through.
05 - While vegetables roast, pat salmon fillets dry. In a small bowl, mix lemon zest, half the lemon juice, 2 tbsp olive oil, minced garlic, salt, and pepper. Rub this mixture over the salmon fillets.
06 - Heat a large nonstick skillet over medium-high heat. Add the salmon, skin-side down (if skin-on), and sear for 3–4 minutes. Flip and cook 2–3 minutes more, until just cooked through.
07 - Reduce heat to low; add butter, remaining lemon juice, and chopped parsley to the pan. Spoon the melted lemon butter over the salmon to glaze.
08 - Serve salmon with crispy potatoes and broccoli, garnished with extra parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The lemon butter sauce comes together in seconds but makes everything taste restaurant quality
- Everything roasts on one sheet pan while the salmon sears, so cleanup is surprisingly manageable
- Its the kind of meal that makes you feel like you really treated yourself without spending hours cooking
02 -
- Salmon keeps cooking after you remove it from the pan, so pull it when it still looks slightly underdone
- Room temperature salmon sears more evenly than cold straight from the fridge
- Dry your potatoes thoroughly before roasting or they will steam instead of crisp up
03 -
- If your salmon fillets are different thicknesses, start the thinner ones a couple minutes later
- Room temperature butter melts faster into your sauce, helping it emulsify properly