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After years of trying different salmon recipes this combination has become a family favorite in my kitchen. The tangy lemon butter creates pure magic with the flaky salmon while crispy potatoes and roasted broccoli round out the perfect weeknight dinner. I love how everything cooks together making cleanup a breeze.
Why This Recipe Works
There's something special about the way zesty lemon butter complements rich salmon. I discovered that roasting potatoes until they're super crispy and charring the broccoli just slightly creates the perfect balance of textures. My family asks for this meal at least once a week now. It's fancy enough for company but simple enough for busy evenings.
What You Need
- Salmon Fillets: 4 pieces (6 oz each), fresh or thawed, skin-on or skinless.
- Olive Oil: 2 tablespoons for roasting and pan-searing.
- Butter: 2 tablespoons melted for the lemon butter sauce.
- Lemon Juice & Zest: 2 tablespoons juice and 1 teaspoon zest for brightness.
- Garlic: 2 cloves, minced, for added depth.
- Potatoes: 4 medium, cubed, with olive oil and rosemary for crispiness.
- Broccoli: 1 large head, cut into florets, seasoned with olive oil, salt, and optional red pepper flakes.
- Seasonings: Salt, pepper, and Italian herbs to taste.
- Parsley: Freshly chopped, for garnish.
Let's Cook Together
- Preheat the Oven
- Set the oven to 400°F (200°C) and line a baking sheet with parchment or foil.
- Prepare the Potatoes
- Cube 4 medium potatoes, toss with olive oil, rosemary, garlic powder, salt, and pepper. Roast for 20 minutes, flipping halfway.
- Add the Broccoli
- After 20 minutes, toss broccoli florets with olive oil, salt, and red pepper flakes. Add to the baking sheet and roast another 15-20 minutes.
- Cook the Salmon
- Heat a skillet over medium-high, sear salmon fillets in olive oil for 3-4 minutes per side. Drizzle with lemon butter sauce while finishing.
- Assemble and Serve
- Plate the salmon alongside potatoes and broccoli. Garnish with parsley and an extra squeeze of lemon.
My Kitchen Secrets
The trick to those perfectly crispy potatoes is giving them plenty of space on the pan. I learned that spreading them in one layer makes all the difference. When it comes to salmon I always look for that golden crust outside and flaky center. Fresh herbs really brighten up the whole dish.
Mix It Up
Some nights I swap in sweet potatoes when I'm craving something different. My kids love when I use green beans instead of broccoli. If salmon isn't available I've found cod works beautifully too just watch the cooking time since it's usually thinner. For my dairy free friends olive oil makes a perfect butter substitute.
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Complete Your Meal
We love serving this with crusty garlic bread to soak up every drop of that lemon butter sauce. A simple green salad on the side makes it perfect. When friends come over I open a bottle of crisp Sauvignon Blanc it pairs beautifully with the lemony salmon.
Saving Leftovers
This meal reheats surprisingly well just keep it in an airtight container in the fridge. It stays good for about three days though it rarely lasts that long in my house. A quick warm up in the oven keeps the potatoes crispy. The microwave works too just add a tiny splash of water to keep the salmon moist.
Common Questions
Friends often ask if frozen salmon works. It absolutely does just make sure it's completely thawed first. For extra crispy potatoes cut them a bit smaller and don't forget to flip them halfway through. Sometimes I use lime instead of lemon when I want to change things up it adds such a nice twist.
Good for You Too
I love knowing this meal is as nutritious as it is delicious. The salmon gives us those important omega-3s my doctor always talks about. Broccoli adds fiber and vitamins while potatoes provide energy my growing kids need. Plus everything tastes so good nobody realizes how healthy they're eating.
Perfect for Company
When friends come over this is my go to dinner. I prep the vegetables and season the salmon earlier in the day so everything's ready to cook when guests arrive. The combination of colors on the plate looks beautiful and everyone loves the fresh flavors.
Year Round Favorite
I make this dish all year long just changing up the sides based on what's in season. Summer brings grilled zucchini to the mix while autumn calls for roasted butternut squash. The core recipe stays the same but seasonal touches keep it exciting through every season.
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Frequently Asked Questions
- → Can I prepare any parts of this meal ahead?
- You can cut the potatoes and broccoli ahead of time. Store them in water (potatoes) or an airtight container (broccoli) until ready to cook.
- → How do I know when the salmon is done?
- The salmon should flake easily with a fork when done. The center should be slightly translucent and the outside should be opaque and slightly crispy.
- → Can I use frozen salmon?
- Yes, but make sure to thaw it completely in the fridge overnight. Pat it dry before cooking to get a nice crispy exterior.
- → What can I substitute for broccoli?
- You can use other vegetables like asparagus, green beans, or Brussels sprouts. Adjust roasting time based on the vegetable you choose.
- → How do I store leftovers?
- Store in an airtight container in the fridge for up to 3 days. Reheat the salmon gently to avoid drying it out.