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–+ servings
Lemon Butter Salmon with Crispy Potatoes and Broccoli recipe

Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe Made Easy

Discover a quick and gluten-free Lemon Butter Salmon with Crispy Potatoes and Broccoli recipe that elevates your weeknight dinners effortlessly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Thawed and dried properly
  • 4 tbsp Butter Can substitute with olive oil
  • 1/2 cup Heavy cream Substitute with half-and-half or coconut cream for dairy-free
  • 2 cloves Garlic Minced finely
  • 2 tbsp Lemon juice Fresh for best flavor
  • 1 tbsp Lemon zest Fresh for best flavor
For the Roasted Vegetables
  • 2 cups Potatoes Diced evenly
  • 2 cups Broccoli Can swap for other vegetables
For Seasoning
  • 1 tsp Salt Adjust to taste
  • 1 tsp Pepper Adjust to taste

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C).
  2. Wash and dice your potatoes into even-sized pieces for consistent cooking, then toss with cornstarch, salt, and pepper.
  3. Spread the seasoned potatoes out on a prepared baking sheet in a single layer.
  4. Roast the potatoes for 20-25 minutes, shaking halfway through for even cooking.
  5. While potatoes roast, heat a skillet over medium-high heat.
  6. Pat the salmon dry and season with salt and pepper, then sear skin-side down for 4-5 minutes each side.
  7. Remove the salmon, sauté minced garlic in the skillet, then add lemon juice, zest, butter, and cream, stirring for 2 minutes.
  8. Return the salmon to the sauce to warm through for 1-2 minutes.
  9. Serve the salmon with crispy potatoes and broccoli, drizzling remaining sauce on top.

Nutrition

Serving: 1plateCalories: 560kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 90mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping vegetables separate for best texture.

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