Lemon Butter Salmon with Roasted Potatoes and Broccoli might just be the one-pan dinner that turns your week around. The first time I made it, it was a chaotic Tuesday evening, and my youngest had just asked, “Can we have something that’s not boring but still yummy?” I laughed, glanced at the fridge, and this simple but stunning meal came to life.
It’s one of those recipes that checks all the boxes—easy, healthy, comforting, and full of bold, bright flavor. The buttery salmon melts in your mouth, the potatoes come out perfectly crisp, and the broccoli brings that toasty, caramelized finish that balances it all out. Best part? It all comes together on a single sheet pan with minimal cleanup.
If you’re a busy home cook looking for a no-fuss, high-reward meal that’ll leave your family asking for seconds, this lemon butter salmon recipe with crispy potatoes is going straight to the top of your dinner rotation.
Lemon Butter Salmon with Roasted Potatoes and Broccoli: Essential Ingredients for Success
The magic of lemon butter salmon with roasted potatoes and broccoli starts with choosing the right ingredients. This is a simple recipe, but each element plays a vital role. When you use fresh, flavorful components, you’re already halfway to a dinner your family will rave about.
Salmon Fillets
Look for fresh, firm salmon fillets with vibrant color and no fishy smell. Wild-caught is ideal for both taste and sustainability, but high-quality farmed salmon works just as well.
Skin-on or skinless? If you enjoy a crispy finish, go with skin-on fillets—they roast beautifully and develop a delicious texture.
Budget tip: Frozen salmon fillets can be used too—just thaw them fully and pat them dry before marinating.
Fresh Lemon
You’ll use both the zest and the juice in this recipe. The zest brings a concentrated citrus punch to the marinade, while the juice brightens everything up at the end.
Pro tip: Roll the lemon under your palm before cutting to release more juice.
Unsalted Butter
Butter gives the salmon richness and flavor. Use unsalted so you can control the salt levels in the dish. It also helps caramelize the potatoes and broccoli when roasted.
Baby Potatoes (Red or Gold)
These roast up with golden, crispy edges and creamy centers. Choose firm, evenly-sized potatoes. Cut them in halves or quarters, depending on size, for faster and more even cooking.
Toss with olive oil, garlic powder, and herbs for maximum flavor.
Fresh Broccoli Florets
Go for firm, bright green broccoli—avoid anything limp or yellowing. Cut into similar-sized florets so they roast evenly and crisp up around the edges.
Garlic and Fresh Herbs
Use fresh garlic for bold flavor, or garlic powder if that’s what you have on hand. Herbs like dill, thyme, and parsley complement the lemon and salmon beautifully.
Fresh vs. dried: Use fresh herbs if possible, but dried will work in a pinch—just reduce the amount by half.
Extra Virgin Olive Oil
This helps everything crisp up and adds a lovely layer of richness. Choose a high-quality olive oil with fruity or peppery notes for the best results.
Salt and Pepper
These pantry staples bring everything together. Use kosher salt or sea salt for better control, and freshly cracked black pepper for just the right amount of heat.
Step-by-Step Instructions to Make Lemon Butter Salmon with Roasted Potatoes and Broccoli
Making lemon butter salmon with roasted potatoes and broccoli is easier than you might think. With smart prep and careful timing, you’ll have a stunning one-pan dinner on the table in under an hour. Let’s walk through it together.
Step 1: Prep Your Ingredients
Before anything goes in the oven, get everything washed, chopped, and ready to go.
Wash and dry:
- Scrub your baby potatoes clean and pat them dry.
- Rinse the broccoli florets and let them air-dry completely (moisture = soggy broccoli).
- Pat the salmon fillets dry with paper towels so they roast and sear properly.
Chop and measure:
- Halve or quarter the potatoes depending on size.
- Cut broccoli into bite-size florets.
- Zest and juice your lemon.
- Mince fresh garlic and herbs if using.
Step 2: Marinate the Salmon
You only need about 10–15 minutes for the marinade to work its magic while the potatoes get started in the oven.
Marinade ingredients:
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper
- Optional: 1 teaspoon Dijon mustard + 1 tablespoon chopped fresh dill
Instructions:
In a small bowl, whisk together all marinade ingredients.
Place salmon in a shallow dish or zip-top bag. Pour the marinade over it, making sure it’s evenly coated.
Set aside at room temperature while you roast the potatoes.
Step 3: Start Roasting the Potatoes
Potatoes take longer to cook than the salmon and broccoli, so they go in first.
Instructions:
- Preheat your oven to 425°F (220°C).
- On a large baking sheet, toss the potatoes with olive oil, garlic powder, salt, pepper, and a pinch of rosemary or thyme.
- Arrange cut-side down in a single layer for maximum crispiness.
- Roast for 15 minutes.
Step 4: Add Broccoli and Salmon
Once the potatoes have a head start, it’s time to layer in the other ingredients.
Instructions:
- Remove the baking sheet from the oven. Flip the potatoes with a spatula to crisp the other side.
- Add broccoli to one side of the tray and toss it in olive oil, a bit of lemon juice, and a pinch of salt.
- Place the marinated salmon fillets in the center, skin-side down. Drizzle with any leftover marinade.
- Return the tray to the oven and roast for 12–15 more minutes, or until:
- The salmon is opaque and flakes easily with a fork
- The broccoli is caramelized at the edges
- The potatoes are golden and crispy
Step 5: Finish and Serve
You’re almost there—just a few final touches to elevate the whole dish.
Instructions:
- Squeeze fresh lemon juice over the top of everything for brightness.
- Garnish with chopped dill or parsley for freshness.
- Serve straight from the tray for a casual vibe, or plate each portion for a more elegant presentation.
Common Mistakes to Avoid:
- Skipping the marinade: It builds essential flavor in just a few minutes.
- Overcrowding the pan: If ingredients are too close, they’ll steam, not roast. Use two pans if needed.
- Adding broccoli too early: It cooks quickly and can burn if roasted too long.
Troubleshooting Tips:
- Potatoes not crisp enough? Try soaking them in cold water for 15 minutes before roasting to remove excess starch.
- Broccoli too soft? Make sure it’s dry and lightly oiled.
- Salmon overcooked? Remove it when it’s just turning opaque. Residual heat will finish the cooking.
Helpful Tips and Pro-Level Insights for Perfect Lemon Butter Salmon with Roasted Potatoes and Broccoli
You’ve got the basics down, but if you want your lemon butter salmon with roasted potatoes and broccoli to truly shine, these tips will take it to the next level. These are the tricks experienced home cooks and chefs use to make sheet-pan dinners taste unforgettable.
Use a Preheated Baking Sheet
For ultra-crispy potatoes, preheat your sheet pan in the oven before adding the potatoes. That immediate sizzle creates a crust on the bottom, just like searing in a hot skillet.
Dry Everything Thoroughly
Crispy vegetables and golden potatoes only happen when there’s no excess moisture. Always pat your potatoes, broccoli, and salmon dry before roasting. This one step can dramatically improve your results.
Don’t Overcrowd the Pan
Give your ingredients room to breathe. If your tray is overloaded, the veggies and salmon will steam instead of roast. Use two sheet pans if needed to keep everything in a single, spacious layer.
Use Citrus at the Right Time
Lemon is essential here, but timing matters. Use zest in the marinade for deep flavor. Add juice after roasting for a bright, fresh finish. Too much juice before baking can “cook” the salmon and make it mushy.
Watch the Salmon Closely
Salmon can go from perfect to dry in just a few minutes. Start checking it at the 12-minute mark. If you’re unsure, use a meat thermometer—125°F (52°C) is the sweet spot for flaky, moist salmon.
Roast Broccoli with Lemon Zest
Toss the broccoli with a touch of lemon zest before roasting. It boosts the flavor and adds a subtle brightness that ties the dish together beautifully.
Finish with a Drizzle of Olive Oil
After everything is roasted, a light drizzle of good-quality olive oil adds gloss and richness. It’s an easy step that makes the meal feel polished and restaurant-worthy.
Don’t Skip the Garnish
Fresh herbs like dill, parsley, or even chives can completely change the way this dish tastes. They brighten everything and give a pop of color to the plate. Even a pinch of red pepper flakes works if you like a little heat.
Make the Most of Leftovers
This recipe reheats beautifully and is also great for meal prep. Or reinvent the leftovers:
- Flake the salmon over a salad
- Tuck everything into a warm pita with tzatziki or tahini
- Toss with cooked quinoa or rice for a grain bowl
Frequently Asked Questions About Lemon Butter Salmon with Roasted Potatoes and Broccoli
Yes! Frozen salmon works well—just make sure it’s completely thawed and patted dry before marinating. Moisture is the enemy of good texture, so drying it thoroughly is key.
Salmon is done when it flakes easily with a fork and turns opaque in the center. For accuracy, use a meat thermometer and aim for an internal temperature of 125°F (52°C). Remember, it will continue cooking slightly after coming out of the oven.
Baby gold or red potatoes are ideal because they get crispy on the outside and stay creamy on the inside. Yukon Gold potatoes are also a great choice. Avoid russet potatoes—they’re too starchy and don’t roast as well in this format.
Absolutely. This recipe is perfect for meal prep. Just let everything cool fully before packing it into airtight containers. It will stay fresh in the fridge for up to 3 days. Use an oven or air fryer to reheat for the best texture.
You can swap the broccoli for Brussels sprouts, green beans, carrots, or cauliflower. Just make sure the vegetable pieces are similar in size for even roasting, and adjust cook times slightly as needed.
Yes! Just replace the butter with a plant-based butter or use a bit more olive oil in the marinade. The flavors will still shine through.
This salmon pairs beautifully with:
A lemon-dill yogurt sauce
Garlic aioli
Cucumber tzatziki
A drizzle of tahini-lemon dressing
These add creaminess and even more flavor to an already vibrant dish.
Conclusion
Lemon butter salmon with roasted potatoes and broccoli is more than just a quick dinner—it’s the kind of wholesome, comforting meal that brings everyone to the table with excitement. Whether it’s a busy weeknight or you simply want something that feels special without being complicated, this one-pan wonder delivers on every level.
From the flaky, buttery salmon infused with lemon and garlic, to the crispy-edged potatoes and caramelized broccoli, every bite is balanced, bright, and satisfying. And the best part? It all comes together with minimal prep, minimal cleanup, and maximum flavor.
If you’ve been looking for a recipe that’s easy enough for weeknights but impressive enough for guests, you’ve found it. Keep it in your regular rotation, try new veggie combos, or make it your own with the tips and swaps we’ve shared above.
Now it’s your turn—grab your sheet pan and let this cozy, lemony classic brighten your dinner table tonight.
Looking for more inspiration in your kitchen? Follow us on Pinterest where we share creative twists, cooking tips, and wholesome Mediterranean-style meals you can make any day of the week.
Lemon Butter Salmon with Roasted Potatoes and Broccoli – A Flavorful One-Pan Wonder
Ingredients
- 4 salmon fillets 6 oz each, skin-on or skinless
- 1 lemon zested and juiced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 teaspoon Dijon mustard optional
- 1 tablespoon fresh dill chopped (optional)
- 1.5 pounds baby potatoes halved or quartered
- 3 cups broccoli florets
- 2 tablespoons unsalted butter
- ½ teaspoon garlic powder
- 1 teaspoon chopped rosemary or thyme
- Fresh herbs dill, parsley, or chives for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the halved potatoes with olive oil, salt, pepper, garlic powder, and rosemary. Arrange cut-side down on a preheated baking sheet and roast for 15 minutes.
- While the potatoes roast, prepare the marinade by whisking together the lemon zest, lemon juice, olive oil, garlic, salt, pepper, Dijon mustard (if using), and dill. Place salmon in a shallow dish or zip-top bag and coat with marinade. Let sit for 10–15 minutes.
- Remove the baking sheet from the oven. Flip the potatoes. Add broccoli to one side of the pan, tossing it with a little olive oil, lemon juice, and salt. Place the marinated salmon fillets in the center, skin-side down. Drizzle any leftover marinade over the top.
- Return the tray to the oven and roast for an additional 12–15 minutes, or until the salmon flakes easily, the broccoli is browned at the edges, and the potatoes are golden and crispy.
- Drizzle with olive oil, squeeze more fresh lemon juice on top, and garnish with fresh herbs. Serve immediately.
Notes
- For a dairy-free version, substitute the butter with additional olive oil.
- Store any leftovers in an airtight container for up to 3 days.
- Reheat in the oven or air fryer to preserve crispness—avoid microwaving if possible.