Lemon Butter Salmon with Potatoes and Broccoli: A One-Pan Weeknight Wonder

Lemon Butter Salmon with Potatoes and Broccoli is the kind of dish that makes you feel like a kitchen rockstar with minimal effort. Imagine this: it’s 6:15 p.m., everyone’s getting hangry, and you’ve got exactly 30 minutes to pull dinner together. Enter this one-pan magic meal. It’s fresh, flavorful, healthy, and—best of all—it barely leaves you with dishes to wash.

I first made this recipe on a random Tuesday when my daughter said, “Mom, can we please have something yummy but not chicken again?” And just like that, this became our weeknight favorite.

You get juicy salmon with crispy edges, baby potatoes that are soft inside but golden and toasty on the outside, and perfectly roasted broccoli all soaking up that dreamy lemon butter sauce. The kind of sauce that pools at the bottom of the pan, begging to be sopped up with a crusty piece of bread. Not that we have to use bread—but we always do!

🔗 Looking for more variations? Check out our Lemon Butter Salmon with Crispy Potatoes for another delicious twist!

What I love most is how simple this dish is. No fancy ingredients. No complicated steps. Just real, whole food that comes together beautifully in under an hour. Whether you’re cooking for your family or impressing guests on a lazy Sunday, this recipe checks all the boxes—nutritious, delicious, and ridiculously easy to clean up.

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Lemon Butter Salmon with Potatoes and Broccoli: Essential Ingredients for the Perfect One-Pan Meal

To make the most flavorful lemon butter salmon with potatoes and broccoli, you’ll need a handful of simple, fresh ingredients that do a whole lot of heavy lifting. The magic of this dish is that everything roasts together on one pan, soaking up that lemony, garlicky butter sauce that ties it all into one delicious harmony. Let’s talk through each essential component and how to pick the best versions of them.

Salmon Fillets

• What to Choose: Go for fresh, skin-on salmon fillets if possible. Skin-on helps keep the fillets moist while roasting and crisps up beautifully in the oven.
• Pro Tip: Wild-caught salmon has a richer flavor and more nutrients, but if you’re on a budget, responsibly farmed options work just fine.
• Size Matters: Try to get fillets that are similar in size so they cook evenly.

Baby Potatoes

• Why They Work: Baby gold or red potatoes are ideal because they cook quickly and crisp up well in the oven.
• Cutting Tip: Halve or quarter them depending on their size—smaller pieces mean faster, more even roasting.
• Flavor Boost: Toss them in olive oil, garlic, and salt before roasting for an extra pop of flavor.

Broccoli Florets

• Fresh is Best: Use fresh broccoli cut into medium-sized florets so they don’t overcook or burn.
• Frozen Alternative: You can use frozen broccoli in a pinch, but roast it straight from frozen—don’t thaw it first to avoid mushy results.
• Roasting Tip: Drizzle lightly with olive oil and season before tossing on the pan so they crisp up rather than steam.

Lemon Butter Sauce

• What You’ll Need:
  • 4 tbsp unsalted butter (melted)
  • Juice and zest of 1 lemon
  • 3 garlic cloves, minced
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
• Mix it All Together: Combine everything in a small bowl before drizzling over the salmon and veggies.
• Optional Add-ins: A pinch of red pepper flakes or a dash of honey can add an unexpected kick or touch of sweetness.

Seasonings & Extras

• Fresh herbs like parsley, dill, or thyme add brightness and elevate the entire dish.
• Olive oil (extra virgin if you have it) is essential for roasting and flavor.
• Salt and cracked black pepper—simple, but essential. Don’t skimp.

Quick Ingredient Checklist:

• 4 salmon fillets, skin-on
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 4 tbsp unsalted butter
• 1 lemon (zest + juice)
• 3 garlic cloves
• 1 tsp Dijon mustard
• Olive oil
• Salt & black pepper
• Fresh parsley or dill (optional)

With just these basics, you’re on your way to creating a crave-worthy dinner that tastes like something out of a restaurant. Next up, we’ll break down exactly how to bring everything together in one pan.

Lemon Butter Salmon with Potatoes and Broccoli: Step-by-Step Instructions for a Perfect One-Pan Dinner

Cooking lemon butter salmon with potatoes and broccoli isn’t just easy—it’s practically foolproof when you follow these simple steps. Think of it like a little kitchen dance: a bit of prep, a few strategic oven timings, and voilà—you’ve got a one-pan masterpiece ready to serve.

Let’s get into the details and walk through each step like we’re cooking side by side in the kitchen.

Step 1: Preheat and Prep Your Ingredients

Before anything touches the oven, let’s set the scene.

• Preheat the oven to 400°F (200°C). This temperature allows the potatoes to get crispy while the salmon stays juicy.
• Line a large baking sheet with parchment paper or foil for easy cleanup.
• Wash and dry your salmon fillets, baby potatoes, and broccoli florets thoroughly.

Pro Tip: Let the salmon sit at room temp for about 15 minutes before roasting—this helps it cook evenly.

Step 2: Roast the Potatoes First

Potatoes take the longest, so they get a head start.

• In a mixing bowl, toss halved baby potatoes with 1 tablespoon olive oil, a pinch of salt, pepper, and a little garlic powder if you like.
• Spread them out on one side of the baking sheet, cut side down for that golden, crispy finish.
• Roast for 15 minutes before adding anything else.

Kitchen Hack: If you want extra crispy potatoes, soak them in cold water for 10 minutes before roasting, then pat dry.

🧈 Step 3: Make the Lemon Butter Sauce

While the potatoes are roasting, whip up the flavor bomb that ties the whole dish together.

In a small bowl, combine:

• 4 tbsp melted unsalted butter
• Zest and juice of 1 lemon
• 3 cloves garlic, minced
• 1 tsp Dijon mustard
• Pinch of salt and black pepper

Whisk it all together until emulsified. This fragrant sauce will flavor the salmon and help caramelize the veggies.

Step 4: Add Salmon and Broccoli

Once the potatoes have roasted for 15 minutes, remove the pan from the oven.

• Nestle the salmon fillets (skin side down) in the center of the pan.
• Add broccoli florets on the remaining open space. Drizzle them with a bit of olive oil, salt, and pepper.
• Spoon or brush the lemon butter sauce generously over the salmon and drizzle a little over the veggies too.

Pro Tip: Keep some sauce for a final drizzle after cooking—it adds fresh, bright flavor at the end.

Step 5: Roast Everything Together

Pop the tray back in the oven.

• Roast for 12–15 more minutes, or until the salmon is opaque and flakes easily with a fork, and the broccoli is slightly crisp and caramelized.
• If you like your salmon edges crispy, you can broil for the last 2-3 minutes. Keep a close eye so nothing burns.

Avoid This Mistake: Don’t overcook the salmon! Dry salmon is the enemy. Remove from oven as soon as it flakes with a fork.

Step 6: Garnish and Serve

Pull out the tray and let everything rest for a few minutes.

• Sprinkle chopped fresh parsley or dill over the top.
• Add a few lemon slices or wedges for serving.
• Optional: Drizzle any remaining lemon butter sauce before plating.

And there you go—your beautifully balanced, flavorful one-pan meal is ready to steal the show. Serve it directly on the tray or plate it up for that restaurant-style presentation.

Lemon Butter Salmon with Potatoes and Broccoli: Helpful Tips and Pro-Level Insights

Making lemon butter salmon with potatoes and broccoli is easy, but these little expert tips can take it from good to seriously unforgettable.

Pro Tips for Next-Level Flavor

• Use real lemon juice: Bottled lemon juice doesn’t deliver the same brightness. Fresh lemons = fresh taste.
• Zest before you juice: It’s way easier, and lemon zest adds a concentrated citrus punch to the sauce.
• Don’t crowd the pan: Give your ingredients space so they roast, not steam. If your pan feels full, use two trays.

Avoid These Common Mistakes

• Putting everything in at once: Potatoes need more time than salmon and broccoli. Start with them first.
• Skipping the seasoning: Salt brings everything to life. Season each component separately for balanced flavor.
• Overcooking the salmon: Trust your fork—when it flakes, it’s done.

Serving Ideas

• Serve it with crusty bread to soak up the sauce.
• Add a side salad if you’re feeding more people or want extra greens.
• Pair with a light white wine like Sauvignon Blanc or Pinot Grigio for a grown-up dinner treat.

Quick, simple, and polished—just how we like it.

Want another take on this recipe? Try the Crispy Potatoes version—perfect for brunch or lunch prep!

Lemon Butter Salmon with Potatoes and Broccoli: Frequently Asked Questions (FAQ Section)

Lemon Butter Salmon with Potatoes and Broccoli: Storage and Preservation Tips

If you’ve made a little extra (which I totally recommend—it reheats like a dream), storing your lemon butter salmon with potatoes and broccoli properly will keep it fresh and tasty for days. Let’s talk about the best ways to preserve this meal without losing flavor or texture.

How to Store Leftovers

• Cool it down first: Let everything reach room temperature before storing. This prevents condensation and sogginess.
• Use airtight containers: Store the salmon, potatoes, and broccoli in separate containers if possible. This keeps textures more intact, especially for the broccoli.
• Refrigeration: Store in the fridge for up to 3 days.
• Freezing: Yes, you can freeze it—but just the salmon and potatoes. Broccoli tends to get mushy after thawing. Wrap the salmon tightly in plastic wrap or foil, then store in a freezer-safe bag or container for up to 2 months.

H. to Reheat Without Drying Out

• Oven Method (Best for Texture):
  • Preheat to 300°F (150°C)
  • Place salmon and potatoes on a baking sheet, cover loosely with foil
  • Heat for 10–15 minutes until warmed through
• Microwave (Quick Option):
  • Place items on a plate, cover with a microwave-safe lid or damp paper towel
  • Heat in 30-second intervals to avoid overcooking

Reheat Tip: Drizzle a tiny bit of olive oil or a fresh squeeze of lemon before reheating to bring moisture and brightness back.

How to Tell If It’s Gone Bad

• If the salmon smells overly “fishy” or sour, or the butter sauce appears separated or congealed in strange ways, toss it.

Why Lemon Butter Salmon with Potatoes and Broccoli Should Be Your New Go-To Meal

If there’s one recipe that checks every box—easy, healthy, comforting, flavorful—it’s lemon butter salmon with potatoes and broccoli. It’s the kind of dish that proves you don’t need complicated steps or expensive ingredients to create something impressive. Whether you’re feeding a hungry family on a weeknight or treating yourself to a cozy solo dinner, this one-pan wonder delivers every time.

The juicy salmon fillets soak up all that lemony, garlicky butter flavor, the baby potatoes get golden and crisp, and the broccoli adds that perfectly roasted, slightly charred crunch that balances everything out. And can we just take a moment for the cleanup? One pan. That’s it. More time to relax, less time scrubbing pots.

Make this once, and it’ll be part of your regular dinner rotation—I guarantee it. Plus, it’s so customizable. Swap the veggies, change the sauce, double the batch… it’s flexible and forgiving, just like all good comfort food should be.

Lemon Butter Salmon with Potatoes and Broccoli: A One-Pan Weeknight Wonder

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course dinner, Main Course, One-Pan Meals

Cuisine American, American, Mediterranean, healthy

Servings 4 people

Calories 480 kcal

Ingredients

  

• 4 salmon fillets skin-on
• 1 lb baby potatoes halved
• 2 cups broccoli florets
• 4 tbsp unsalted butter melted
• Juice and zest of 1 lemon
• 3 garlic cloves minced
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley or dill optional, for garnish

Instructions

 

• Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
• In a bowl, toss baby potatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread them cut-side down on one side of the sheet. Roast for 15 minutes.
• While the potatoes roast, make the lemon butter sauce: Combine melted butter, lemon juice and zest, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Mix well.
• After 15 minutes, remove the tray from the oven. Add the salmon fillets (skin-side down) in the center and broccoli florets to the other side. Drizzle the broccoli with olive oil, salt, and pepper.
• Spoon or brush the lemon butter sauce over the salmon and drizzle some over the broccoli and potatoes.
• Return to the oven and roast for 12–15 minutes, until salmon flakes easily and broccoli is slightly crisp.
• Optional: Broil for 2–3 minutes at the end for extra crispy edges. Watch carefully to avoid burning.
• Let rest a few minutes. Garnish with chopped fresh parsley or dill and serve with lemon wedges.

Notes

• Soaking potatoes in cold water for 10 minutes helps make them extra crispy.
• Fresh lemon juice makes a big difference—skip bottled juice if possible.
• To store: Refrigerate leftovers up to 3 days. Reheat in a 300°F oven for 10–15 minutes.

Keyword baked salmon with broccoli and potatoes, Lemon butter salmon recipe