Lemon Butter Salmon with Crispy Potatoes and Broccoli recipe
Introduction
Lemon Butter Salmon with Crispy Potatoes & Broccoli is a delightful meal that combines the flaky, tender goodness of salmon with the crispy texture of roasted potatoes and vibrant broccoli. The dish is brought together with a creamy, tangy lemon butter sauce that perfectly enhances every bite. This recipe is perfect for weeknight dinners or special occasions, offering a restaurant-quality experience from the comfort of your kitchen. Follow along as we guide you through creating this vibrant and delicious meal.
Ingredients and Tools Needed
Ingredients
For the Salmon and Vegetables:
- 4 salmon fillets – Fresh, high-quality salmon is key for the best flavor.
- 1 lb baby potatoes, halved – These roast to crispy perfection, providing a hearty base.
- 2 cups broccoli florets – Adds a vibrant, nutritious touch to the dish.
- 3 tbsp olive oil – Used for roasting the vegetables and enhancing their flavor.
- Salt and black pepper to taste – Essential seasonings for the vegetables and salmon.
The Lemon Butter Sauce:
- 2 tbsp butter – Adds richness to the sauce and enhances the salmon’s flavor.
- 3 garlic cloves, minced – Provides a fragrant and savory base.
- 1/2 cup chicken or vegetable broth – Adds depth to the sauce.
- 1/2 cup heavy cream – Creates a creamy, luscious consistency.
- 2 tbsp fresh lemon juice – Brings brightness and acidity to balance the flavors.
- 1 tsp lemon zest – Adds a concentrated citrusy aroma.
- 1 tsp Dijon mustard – Enhances the tangy, savory profile of the sauce.
- 2 tbsp fresh parsley, chopped – Adds freshness and a pop of color.
Tips for Perfecting the Recipe
- Choose Fresh Salmon:
Fresh salmon fillets provide the best flavor and texture. Look for fillets with a bright color and firm flesh. - Cut Potatoes Evenly:
Halve the baby potatoes evenly to ensure they roast uniformly, resulting in crispy edges and tender centers. - Preheat Your Skillet:
Make sure the skillet is hot before adding the salmon. This helps achieve a golden crust without sticking. - Don’t Overcook the Sauce:
Simmer the sauce on medium heat to prevent the cream from curdling. Stir frequently for a smooth, velvety texture. - Taste as You Go:
Adjust the seasoning of the sauce gradually, balancing the tanginess of the lemon juice with the richness of the cream.
Recipe Variations
- Herb-Crusted Salmon:
Add an extra layer of flavor by coating the salmon with a mixture of panko breadcrumbs, grated Parmesan, and dried herbs like thyme or oregano before searing. Finish the crust under the broiler for extra crispiness. - Garlic-Lemon Asparagus Swap:
Replace broccoli with asparagus for a seasonal twist. Toss the asparagus with olive oil, garlic, and a pinch of lemon zest before roasting alongside the potatoes. - Spicy Kick:
Add a pinch of red pepper flakes or cayenne pepper to the lemon butter sauce for a touch of heat that complements the dish’s creamy tang. - Gluten-Free Option:
Use gluten-free Dijon mustard and double-check that your broth is gluten-free. The rest of the dish is naturally gluten-free. - Dairy-Free Alternative:
Substitute heavy cream with coconut cream and butter with olive oil to make the recipe dairy-free. The sauce will have a subtle coconut flavor but remains creamy and delicious.
Conservation and Storage
- Refrigerate Leftovers:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salmon, potatoes, and broccoli separate from the sauce for the best texture upon reheating. - Freeze the Salmon:
If you plan to freeze, wrap the cooked salmon tightly in plastic wrap or aluminum foil and place it in a freezer-safe container for up to 2 months. Avoid freezing the sauce as cream-based sauces can separate when thawed. - Reheat Gently:
Reheat the salmon in the oven at 300°F for 10 minutes or in a skillet over low heat. Warm the sauce separately over low heat, stirring constantly, and add a splash of broth or cream if it has thickened. - Prevent Overcooking:
When reheating, avoid cooking the salmon or vegetables at high temperatures, which can dry them out. A gentle reheating method retains moisture and flavor. - Use Fresh Garnishes:
Add freshly chopped parsley and a squeeze of lemon juice to refresh the flavors when serving leftovers.
Serving Suggestions
- Pair with a Fresh Salad:
Complement the richness of the salmon and sauce with a light, crisp salad. A simple arugula salad with lemon vinaigrette or a Mediterranean-style cucumber and tomato salad works perfectly. - Add Crusty Bread:
Serve with a side of warm, crusty bread or garlic bread to mop up every bit of the creamy lemon butter sauce. - Rice or Quinoa Substitute:
For a heartier option, serve the salmon with a side of fluffy jasmine rice or protein-packed quinoa instead of potatoes. - Wine Pairing:
A chilled Sauvignon Blanc or Chardonnay pairs wonderfully with the tangy lemon and buttery richness of the sauce. For red wine enthusiasts, a light Pinot Noir complements the salmon beautifully. - Beverage Alternatives:
For a non-alcoholic option, serve sparkling water with a splash of lemon juice or a refreshing cucumber-mint iced tea.
Frequently Asked Questions
1. Can I use frozen salmon for this recipe?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight. Pat the fillets dry with a paper towel before seasoning to ensure a nice sear.
2. What can I substitute for heavy cream?
If you’re looking for a lighter option, substitute heavy cream with half-and-half or evaporated milk. For a dairy-free version, use coconut cream or unsweetened almond milk thickened with cornstarch.
3. Can I prepare this dish ahead of time?
Yes, you can roast the potatoes and broccoli in advance and store them in the refrigerator. Reheat in the oven before serving. The sauce and salmon are best prepared fresh to preserve their texture and flavor.
4. How can I make the potatoes crispier?
To achieve extra crispy potatoes, toss them with a teaspoon of cornstarch before roasting. Spread them in a single layer on the baking sheet and avoid overcrowding.
5. Can I use other vegetables?
Absolutely! Vegetables like carrots, Brussels sprouts, or green beans can be used instead of broccoli. Adjust roasting times based on the vegetable’s density.
Conclusion
Lemon Butter Salmon with Crispy Potatoes & Broccoli is a perfect balance of vibrant flavors and textures. The flaky, golden seared salmon, paired with crispy roasted vegetables and a creamy lemon butter sauce, creates a meal that is both comforting and elegant. With its easy preparation and minimal cleanup, this dish is ideal for busy weeknights or a special dinner to impress your guests.
By following the tips and variations provided, you can customize this dish to suit your tastes or dietary needs. Whether served with a fresh salad, crusty bread, or a glass of your favorite wine, this recipe is sure to become a family favorite. Enjoy creating and savoring this wholesome and delicious meal!
Relevant Recipes
If you enjoyed this Lemon Butter Salmon with Crispy Potatoes & Broccoli recipe, here are a few similar dishes to explore:
- Baked Salmon with Amazing Lemon Sauce: A simple yet delicious baked salmon recipe with a rich and zesty lemon sauce.
- Roasted Salmon with Garlic Butter Potatoes and Broccoli: A wholesome one-pan recipe that combines salmon, potatoes, and broccoli with a garlicky butter glaze.
- Sheet Pan Salmon and Broccoli: A quick and easy sheet pan meal perfect for busy weeknights, featuring tender salmon and crispy broccoli.
These recipes provide more ways to enjoy the flavors of salmon paired with fresh vegetables and rich sauces. Happy cooking!
Lemon Butter Salmon with Crispy Potatoes & Broccoli Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Lemon Butter Salmon with Crispy Potatoes & Broccoli is a delightful meal that combines the flaky, tender goodness of salmon with the crispy texture of roasted potatoes and vibrant broccoli. The dish is brought together with a creamy, tangy lemon butter sauce that perfectly enhances every bite. This recipe is perfect for weeknight dinners or special occasions, offering a restaurant-quality experience from the comfort of your kitchen. Follow along as we guide you through creating this vibrant and delicious meal.
Ingredients
For the Salmon and Vegetables:
- 4 salmon fillets – Fresh, high-quality salmon is key for the best flavor.
- 1 lb baby potatoes, halved – These roast to crispy perfection, providing a hearty base.
- 2 cups broccoli florets – Adds a vibrant, nutritious touch to the dish.
- 3 tbsp olive oil – Used for roasting the vegetables and enhancing their flavor.
- Salt and black pepper to taste – Essential seasonings for the vegetables and salmon.
The Lemon Butter Sauce:
- 2 tbsp butter – Adds richness to the sauce and enhances the salmon’s flavor.
- 3 garlic cloves, minced – Provides a fragrant and savory base.
- 1/2 cup chicken or vegetable broth – Adds depth to the sauce.
- 1/2 cup heavy cream – Creates a creamy, luscious consistency.
- 2 tbsp fresh lemon juice – Brings brightness and acidity to balance the flavors.
- 1 tsp lemon zest – Adds a concentrated citrusy aroma.
- 1 tsp Dijon mustard – Enhances the tangy, savory profile of the sauce.
- 2 tbsp fresh parsley, chopped – Adds freshness and a pop of color.
Instructions
1: Roast the Vegetables
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, toss the baby potatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread them in an even layer on the baking sheet.
- Roast the potatoes for 15 minutes, then remove the baking sheet from the oven.
- Add the broccoli florets to the baking sheet, drizzle with 1 tablespoon of olive oil, and toss gently to coat. Roast for an additional 15 minutes until both the potatoes and broccoli are golden and crispy.
2: Sear the Salmon
- While the vegetables are roasting, season the salmon fillets with salt and pepper.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and slightly bubbling, place the salmon fillets skin-side down in the skillet.
- Sear the salmon for 3-4 minutes per side until golden brown and cooked through. Remove the salmon from the skillet and set aside on a plate.
3: Prepare the Lemon Butter Sauce
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds to 1 minute, stirring constantly until fragrant.
- Pour in the chicken or vegetable broth and use a wooden spoon to scrape up any browned bits from the skillet.
- Stir in the heavy cream, lemon juice, lemon zest, and Dijon mustard. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
- Add the fresh parsley, stirring to incorporate.
4: Combine and Serve
- Return the seared salmon fillets to the skillet, spooning the lemon butter sauce over them. Cook for an additional 2 minutes to warm the salmon and allow the flavors to meld.
- To serve, plate the roasted potatoes and broccoli first, then place a salmon fillet on top. Drizzle generously with the lemon butter sauce and garnish with extra parsley if desired.
Notes
- Use Fresh Salmon:
Opt for high-quality, fresh salmon fillets for the best flavor and texture. If using frozen salmon, ensure it is fully thawed and patted dry before seasoning. - Cut Potatoes Evenly:
Halve or quarter the baby potatoes to ensure they roast evenly, resulting in crispy edges and a tender interior. - Preheat the Oven:
Always preheat the oven to 400°F (200°C) before starting to roast the potatoes. A hot oven is essential for achieving crispy, golden-brown potatoes and broccoli. - Don’t Overcrowd the Baking Sheet:
Spread the vegetables in a single layer on the baking sheet to prevent steaming. Overcrowding can make them soggy instead of crispy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with vegetables and sauce
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
