Lemon Butter Salmon with Roasted Potatoes & Broccoli
Description
This delicious and creamy lemon butter salmon is paired with crispy roasted baby potatoes and tender broccoli for a nutritious and satisfying meal. The rich, buttery sauce infused with garlic and lemon enhances the perfectly seared salmon, making it a restaurant-quality dish you can easily prepare at home.
Ingredients
For the Salmon:
- 4 salmon fillets (skinless or skin-on)
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
For the Roasted Vegetables:
- 1 lb baby potatoes (halved)
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
For the Lemon Butter Sauce:
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream (or half & half)
- 1/2 cup chicken or vegetable broth
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard (optional, for extra depth)
- 2 tablespoons chopped fresh parsley
Instructions
1. Roast the Potatoes and Broccoli:
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the halved baby potatoes with 1 tablespoon olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes.
- Add the broccoli to the baking sheet, drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper, and roast for another 10-15 minutes, until tender and slightly crispy.
2. Cook the Salmon:
- While the vegetables are roasting, season the salmon fillets with salt, pepper, and garlic powder.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the salmon fillets for 3-4 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
3. Make the Lemon Butter Sauce:
- In the same pan, melt butter and sauté garlic for 30 seconds until fragrant.
- Pour in broth, lemon juice, and lemon zest. Let it simmer for 2-3 minutes.
- Stir in heavy cream and Dijon mustard (if using), and cook for another 2 minutes until slightly thickened.
- Add chopped parsley and mix well.
4. Assemble and Serve:
- Place the roasted potatoes and broccoli on plates, top with seared salmon, and drizzle generously with the lemon butter sauce.
- Serve immediately and enjoy!
Notes & Tips
- For extra crispiness, broil the salmon for 1-2 minutes after searing.
- Use fresh salmon for the best taste and texture. If using frozen salmon, thaw completely and pat dry before cooking.
- For a dairy-free version, substitute coconut milk or cashew cream for the heavy cream.
- Make it spicy by adding red pepper flakes to the sauce.
- Pair with a side of rice or quinoa for a heartier meal.
Servings & Nutritional Info (Per Serving – Approximate)
- Servings: 4
- Calories: ~500 kcal
- Protein: ~40g
- Fat: ~28g
- Carbohydrates: ~30g
- Fiber: ~5g
Benefits of This Dish
✔ Rich in Omega-3 Fatty Acids – Salmon supports heart and brain health.
✔ High in Protein – Helps build and repair muscles.
✔ Loaded with Antioxidants – Lemon, garlic, and broccoli boost immunity.
✔ Great for Weight Management – Balanced with protein, healthy fats, and fiber.
✔ Quick & Easy – Perfect for a weeknight dinner!
Frequently Asked Questions (Q&A)
❓ Can I use frozen salmon?
✔ Yes! Just make sure to thaw it completely and pat it dry before cooking.
❓ What can I use instead of heavy cream?
✔ You can use half & half, Greek yogurt, or a dairy-free alternative like coconut milk.
❓ Can I bake the salmon instead?
✔ Absolutely! Bake at 400°F (200°C) for 12-15 minutes or until the internal temperature reaches 145°F (63°C).
❓ How do I store leftovers?
✔ Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
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