Lemon Butter Salmon with Roasted Potatoes & Broccoli
Serves: 4
Prep time: 15 minutes
Cook time: 30–35 minutes
Difficulty: Easy
Style: One-pan dinner
Ingredients
For the roasted potatoes
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1½ lb (700 g) baby potatoes, halved
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2 tbsp olive oil
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1 tsp garlic powder
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½ tsp paprika
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Salt & black pepper
For the broccoli
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3 cups broccoli florets
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1 tbsp olive oil
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Salt & pepper
For the salmon
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4 salmon fillets (150–180 g / 5–6 oz each), skin on or off
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Salt & black pepper
Lemon butter sauce
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4 tbsp unsalted butter, melted
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2 tbsp olive oil
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Zest of 1 lemon
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3 tbsp fresh lemon juice
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3 cloves garlic, minced
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1 tsp Dijon mustard
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1 tsp honey (optional, for balance)
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1 tsp dried thyme or Italian seasoning
To finish
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Fresh parsley or dill, chopped
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Lemon slices or wedges
Instructions
1. Roast the potatoes
Preheat oven to 200°C / 400°F.
Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread on a large sheet pan, cut-side down.
Roast 20 minutes, flipping once halfway.
2. Add broccoli
Remove pan from oven.
Push potatoes to one side and add broccoli.
Drizzle broccoli with olive oil, season with salt and pepper.
Return pan to oven for 10 minutes.
3. Make the lemon butter sauce
In a small bowl, whisk together melted butter, olive oil, lemon zest, lemon juice, garlic, Dijon, honey (if using), and thyme.
4. Add salmon
Pat salmon dry and season with salt and pepper.
Nestle salmon among the vegetables.
Spoon lemon butter sauce generously over each fillet and some veggies.
Top with lemon slices if desired.
5. Roast until done
Return pan to oven and bake 10–12 minutes, until:
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Salmon flakes easily
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Internal temp reaches 63°C / 145°F
Optional: Broil for 1–2 minutes at the end for golden edges.
6. Finish & serve
Sprinkle with fresh herbs and extra lemon juice.
Serve straight from the pan.
Q & A
Q: Can I use frozen salmon?
Yes—thaw completely and pat very dry. Excess moisture prevents browning.
Q: How do I keep salmon from drying out?
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Don’t overbake
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Use the butter sauce generously
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Pull salmon out as soon as it flakes easily
Q: Can I swap the vegetables?
Totally. Great options:
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Asparagus
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Green beans
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Brussels sprouts
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Zucchini
Adjust roasting time as needed.
Q: Is skin-on salmon better?
Skin-on helps protect the fish from drying out.
You can remove skin after cooking if you prefer.
Q: Can I make this dairy-free?
Yes.
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Replace butter with vegan butter or extra olive oil
Q: How do I store leftovers?
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Refrigerate in an airtight container up to 2 days
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Reheat gently in the oven or skillet (low heat)
Q: Can I meal prep this?
Yes!
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Roast everything slightly underdone
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Reheat portions gently so salmon stays tender