Lemon Buttеr Salmon with Crispy Potatoes and Roasted Broccoli is a fun and healthy dinner idea . It mixes rich salmon with bright lemon and give you that crunch from potatoes . The broccoli brings color and extra nutrients . It looks like a special meal , but it’s really easy to cook at home and kids will love it .
You only need a handful of ingredients to make this dish taste like you spent hours in the kitchen . Salmon fillets , butter , lemon , potatoes and broccoli are all you need . The potatoes turn golden and crisp , and the broccoli roasts sweet and tender . This combo not only fills you up but gives your body good vitamins and minerals .
In this article we’ll talk about why Lemon Butter Salmon is good for you , show you the key ingrediеnts and teach you cooking tips . Then you’ll find a simple recipe to follow step by step . Get ready to wow your family with this bright and tasty dish !
The Health Benefits of Lemon Butter Salmon
Salmon is full of omega-3 fatty acids that help your heart stay strong by lowering bad cholesterol and fighting inflammation . It’s also packed with protein for your muscles , plus B vitamins , selenium and potassium .
Lemons give you a good dose of vitamin C to boost your immune system and help your skin stay healthy . They also have antioxidants that protect your cells .
The potatoes add fiber and more potassium to help with digestion and blood pressure . Broccoli brings vitamin K , vitamin C and antioxidants . It even has nutrients that may lower the risk of some cancers .
Understanding the Key Ingredients
Here are the main parts of the dish and what makes them special .
Salmon
You can pick wild-caught or farmed salmon . Wild-caught usually tastes richer and has more omega-3s . Look for fillets that are firm , moist and have bright color . A fresh smell is a good sign .
Butter
Butter makes the salmon taste rich and smooth . If you want a lighter version , try olive oil or ghee . They still add flavor without too much extra fat .
Potatoes
Yukon Gold or Red potatoes work great for crispiness . They have the right starch and moisture . Parboiling (quick boil) before roasting helps them get crunchier .
Broccoli
Choose broccoli that’s bright green and firm , with small tight florets . Toss it in oil , salt and pepper so it roasts evenly and gets a nice caramelized taste .
Cooking Methods: Ensuring Perfect Timing
Getting the timing right is key so nothing overcooks or sits cold . Here’s how you do each part .
Salmon Cooking Techniques
- Pan-searing : Heat a skillet over medium-high , add butter and place salmon skin-side down . Cook 4–5 minutes until golden , flip and cook 3–4 more minutes .
- Baking : Preheat oven to 400°F (200°C) , put salmon on a sheet , drizzle lemon butter and bake 12–15 minutes until it flakes .
- Grilling : Preheat grill , brush salmon with oil , grill each side 4–6 minutes until cooked through .
Potatoes Preparation
- Parboiling : Boil potatoes 5–7 minutes , drain and dry .
- Roasting : Toss with oil , garlic powder , paprika , salt and pepper . Roast at 425°F (220°C) for 25–30 minutes , flipping halfway .
Broccoli Roasting Tips
- Temperature : Roast at 425°F (220°C) for 20–25 minutes .
- Even cooking : Spread florets in a single layer so they brown and cook evenly .
Detailed Recipe: Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli
Ingredients
- For the salmon :
- 4 salmon fillets
- 4 tablespoon unsalted butter
- 2 tablespoon lemon juice
- Zest of 1 lemon
- Salt and pepper
- For the potatoes :
- 4 medium Yukon Gold potatoes
- 3 tablespoon olive oil
- Salt and pepper
- Fresh herbs (optіonal)
- For the broccoli :
- 1 head broccoli , cut into florets
- 2 tablespoon olive oil
- Salt and pepper
- 2 cloves garlic , minced (optional)
Directions
- Potatoes :
- Preheat oven to 425°F (220°C) .
- Cut potatoes into quarters and parboil 5–7 minutes .
- Dry them , toss with oil , salt and pepper .
- Roast 25–30 minutes , flip once til crisp .
- Broccoli :
- Trim into florets , coat with oil , salt , pepper and garlic .
- Roast 20 minutes with potatoes or on separate pan .
- Salmon :
- Melt butter and stir in lemon juice and zest .
- Heat skillet , add oil and salmon skin-side down .
- Cook 4–5 minutes until brown , flip and brush with lemon butter .
- Cook 3–4 more minutes til flakes .
- Serve :
- Place potatoes and broccoli on a platter .
- Add salmon on top and drizzle any extra lemon butter .
- Garnish with herbs if you like and serve right away .
Cooking Advice
- Diet swaps : Use coconut oil or ghee for dairy-free . Pick gluten-free potatoes if needed .
- Storage : Keep leftovers in a sealed container in the fridge up to 3 days . Reheat gently so salmon stays tender .
Serving Suggestions
- Sides : A green salad with lemon dressing , quinoa or farro go well .
- Drinks : Try a crisp Sauvignon Blanc or light Pinot Noir to match the flavors .
Frequently Asked Questions (FAQs)
Which potatoes make the crispiest potatoes?
Yukon Gold and Red potatoes crisp up best because they have just the right starch .
Can I use frozen salmon?
Yes , just thaw it fully in the fridge before cooking for best texture .
What can replace butter?
Ghee or olive oil work well if you want less dairy .
How do I keep broccoli green?
Roast at high heat and don’t overcook . Flip once so it browns evenly .
Can I prep ahead?
You can cut and parboil potatoes and prep broccoli ahead . Cook salmon just before serving .
Conclusion
This Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli is bright , tasty and good for you . It’s simple enough for weeknights and pretty enough for guests . Give it a try and enjoy a healthy feast !
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Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 medium saucepan
- 1 whisk
- 1 spatula
- 1 knife
- 1 cutting board
Ingredients
- 4 fillets salmon about 6 ounces each
- 1 whole lemon zested and juiced
- ½ cup unsalted butter 1 stick
- 2 teaspoons garlic minced
- 1 teaspoon fresh parsley chopped, for garnish
- 1 pound baby potatoes halved
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- 1 pound broccoli florets
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the lemon juice and zest, then remove from heat.
- In a mixing bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them out on one side of the prepared baking sheet.
- On the opposite side of the baking sheet, place the broccoli florets. Drizzle with olive oil, and season with salt and pepper.
- Roast the potatoes and broccoli in the preheated oven for about 20 minutes, or until the potatoes are golden and crispy and the broccoli is tender.
- During the last 5 minutes of cooking the vegetables, place the salmon fillets on the baking sheet with the broccoli (if there is room, or you can cook them separately in a different pan). Brush the salmon with the lemon butter sauce.
- Return the baking sheet to the oven and roast the salmon for 5-7 minutes, or until it flakes easily with a fork and has reached an internal temperature of 145°F (63°C).
- Once cooked, remove everything from the oven. Plate the crispy potatoes, roasted broccoli, and salmon. Drizzle any remaining lemon butter sauce over the salmon and garnish with fresh parsley.
