Lemon Butter Salmon With Crispy Potatoes And Broccoli
Lemon Butter Salmon With Crispy Potatoes And Broccoli pairs tender skillet salmon with roasted vegetables and a creamy lemon Dijon sauce. It is a balanced family dinner with a hearty potato side and bright seafood flavor.
Equipment
- Large sheet pan
- Large skillet
- Parchment paper
- Microplane or zester
- Instant-read thermometer
Ingredients
- 4 salmon fillets
- 1 lb baby potatoes halved
- 2 cups broccoli florets
- 3 tbsp olive oil divided
- salt and black pepper to taste
- 2 tbsp butter
- 3 garlic cloves minced
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- Toss halved baby potatoes with 2 tablespoons olive oil, salt, and pepper, then roast cut-side down for 18 minutes.
- Toss broccoli with remaining olive oil, salt, and pepper, add it to the sheet pan, and roast 10 minutes more.
- Pat salmon dry, season lightly, and sear in a hot skillet for 3 to 4 minutes per side.
- Reduce the heat, melt butter, cook garlic briefly, then stir in broth, cream, lemon juice, zest, and Dijon.
- Return salmon to the skillet and spoon sauce over the fillets until the salmon is warm and cooked through.
- Serve the salmon with crispy potatoes and broccoli, spoon sauce over the plate, and finish with chopped parsley.
Notes
Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days.
Freezing: Freeze cooked salmon for up to 2 months, but freeze the sauce separately only if needed because cream sauces can change texture.
Reheating: Warm salmon gently in a covered skillet with a splash of broth or cream, and re-crisp potatoes in a 400°F oven.
Expert Tips: Pat the salmon dry before searing and give the potatoes room on the pan for better browning.
Sauce Tips: Simmer the cream gently and add lemon with steady stirring so the sauce stays smooth.
Variations: Swap broccoli for asparagus, green beans, or zucchini, and try dill or chives instead of parsley.