Lemon butter salmon with roasted potatoes & broccoli has become my go-to answer for those chaotic weeknights when dinner needs to be both quick and satisfying. It all started when my little one asked, “Mom, can we have something yummy but not too fancy?” And just like that, this beautiful sheet-pan meal slid right into our weekly rotation—full of flavor, texture, and ease.
There’s something magical about the combination of buttery salmon kissed with fresh lemon, crispy-edged roasted potatoes, and lightly charred broccoli florets. It’s the kind of meal that looks and tastes gourmet, but secretly takes less than an hour from fridge to table. Best part? There’s only one pan to clean up afterward, making it perfect for those of us who want less mess and more time to unwind.
But what really sets this dinner apart is how balanced it is. You’ve got heart-healthy omega-3s from the salmon, fiber and vitamins from the broccoli, and comforting carbs from the potatoes. It’s a full meal on one tray, and honestly—it’s kind of addictive.
If you’re craving a cozy dinner that feels special but doesn’t require a culinary degree, you’re in the right place. Let’s get into everything you need to make your own lemon butter salmon with roasted potatoes & broccoli!
Table of contents
- Lemon Butter Salmon with Roasted Potatoes & Broccoli: Essential Ingredients to Make It at Home
- Lemon Butter Salmon with Roasted Potatoes & Broccoli: Step-by-Step Instructions to Bring It All Together
- Lemon Butter Salmon with Roasted Potatoes & Broccoli: Helpful Tips and Pro-Level Insights
- Frequently Asked Questions About Lemon Butter Salmon with Roasted Potatoes & Broccoli
- Lemon Butter Salmon with Roasted Potatoes & Broccoli: Storage and Preservation Tips
- A Simple, Satisfying Meal You’ll Want on Repeat
Lemon Butter Salmon with Roasted Potatoes & Broccoli: Essential Ingredients to Make It at Home
To really enjoy lemon butter salmon with roasted potatoes & broccoli at its best, you need to start with the right ingredients. Not the fanciest or most expensive ones—just fresh, quality basics that turn simple into spectacular. This recipe was born out of my desire to cook something wholesome without juggling ten pans or running back and forth to the stove. If that sounds like your kind of evening too, let’s get into exactly what you’ll need.
When I first made this dish, I was standing in the kitchen, short on time but craving something that felt special. I opened the fridge, pulled out salmon fillets, a bag of baby potatoes, and some leftover broccoli from the week’s meal prep. A couple lemons sat in the fruit bowl, and there was always butter on hand. And just like that, dinner came together with almost no planning.
Here’s a breakdown of the ingredients you’ll need to make it just as easily at home:
Salmon Fillets
Choose center-cut fillets that are about 1 to 1.5 inches thick. If you’re buying fresh, make sure the fish smells clean—not overly “fishy.” Frozen fillets are perfectly fine too; just thaw them overnight in the fridge or run them under cold water in a pinch.
I usually keep the skin on because it helps hold the fillets together during cooking and crisps up beautifully in the oven. If you’re not a fan, you can always remove the skin after roasting.
Baby Potatoes
These are the perfect roasting potatoes. I like to use baby Yukon golds or small red potatoes because they roast up crispy on the outside and buttery-soft inside. Just give them a rinse, slice them in half (or quarters if they’re large), and toss them in olive oil with a little salt, pepper, and garlic powder. They don’t even need to be peeled.
Fresh Broccoli
Cut your broccoli into evenly-sized florets so they cook at the same rate. I prefer fresh broccoli for the best texture and flavor, but you can use frozen if needed. Just expect a softer finish and possibly less crispiness.
A quick drizzle of olive oil, a touch of sea salt, and a tiny pinch of crushed red pepper flakes will bring out the broccoli’s natural sweetness as it roasts.
Lemon Butter Sauce
This is what ties everything together. Melted butter mixed with fresh lemon juice, a bit of zest, and minced garlic becomes a golden elixir that seeps into every bite. It’s not just a topping—it’s the soul of the dish.
For best results:
- Use unsalted butter so you can control the seasoning.
- Zest the lemon before juicing it; it adds bright, intense flavor.
- Don’t skimp on the garlic. One or two cloves, freshly minced, makes a huge difference.
Olive Oil, Salt, Pepper, and Paprika
You’ll need olive oil for roasting the vegetables and coating the salmon lightly before the lemon butter goes on. Salt and freshly cracked black pepper are essential. I also like to sprinkle a bit of paprika on the salmon before roasting—it gives a gentle warmth and a gorgeous golden hue.
Optional: Fresh Parsley or Dill
A sprinkle of chopped parsley or dill just before serving adds freshness and color. Totally optional, but if you have some on hand, it’s a nice final touch.
Now that you know exactly what to gather, we’re ready to roll up our sleeves and cook. The beauty of this dish is that once the ingredients are prepped, the oven takes care of the rest. Let’s walk through each step to make this lemon butter salmon with roasted potatoes & broccoli truly foolproof.
You can also find the full printable version of this recipe on my blog: Lemon Salmon with Crispy Potatoes & Broccoli.
Lemon Butter Salmon with Roasted Potatoes & Broccoli: Step-by-Step Instructions to Bring It All Together
Cooking lemon butter salmon with roasted potatoes & broccoli at home should feel like second nature. That’s why this guide is more than just a recipe—it’s like having a friend walk you through the process, step by step, with little tips and gentle nudges along the way.
This is the kind of dinner that doesn’t demand perfection. You don’t need fancy pans or culinary training—just a sheet pan, a hot oven, and a few quality ingredients. Once you do it once, you’ll be hooked on how easy and satisfying it is.
Here’s how to make it, from start to finish:
Step 1: Preheat the Oven and Prep Your Pan
Start by setting your oven to 425°F (220°C). This temperature is the sweet spot for roasting—high enough to get the potatoes golden and the salmon perfectly cooked, but not so high that things burn.
Grab a large sheet pan. If you want to save yourself cleanup time, line it with parchment paper or aluminum foil.
Step 2: Roast the Potatoes First
Since potatoes take longer to cook than the salmon or broccoli, they go in first. Toss them in a bowl with olive oil, salt, pepper, and a pinch of garlic powder. Spread them out on one side of the pan in a single layer, cut side down.
Roast for 20 minutes, flipping once halfway through if you want extra crispiness. This gives them a good head start before the other ingredients join in.
Step 3: Add the Broccoli and Salmon
While the potatoes are roasting, prep your broccoli and salmon.
Toss the broccoli florets in a bit of olive oil, salt, and optional red pepper flakes. You want them coated but not dripping in oil.
Pat the salmon fillets dry with a paper towel, then season them lightly with salt, pepper, and a pinch of paprika. Set them aside for just a minute.
Once the potatoes have had their head start, pull the sheet pan out and scoot the potatoes over a bit to make room. Add the broccoli to the other side of the pan, leaving the center space for the salmon.
Place the salmon fillets skin-side down right in the middle.
Step 4: Drizzle with Lemon Butter Sauce
Now, the magic. In a small saucepan or microwave-safe bowl, melt the butter. Stir in the lemon juice, lemon zest, and minced garlic.
Using a spoon or brush, generously drizzle the sauce over each salmon fillet. If you have extra, you can lightly drizzle some over the broccoli and potatoes for extra flavor.
The aroma at this point? Absolutely irresistible.
Step 5: Roast Everything Together
Slide the pan back into the oven and roast for about 12–15 minutes. Cooking time will vary slightly depending on the thickness of your salmon, but here’s what to look for:
- The salmon should flake easily with a fork and be opaque throughout.
- The broccoli should have slightly charred edges.
- The potatoes should be tender and golden brown.
If you’re unsure, use a meat thermometer. Salmon is done when it reaches an internal temp of 125°F (medium) to 135°F (medium-well), depending on how you like it.
Step 6: Plate and Finish
Carefully transfer the salmon, potatoes, and broccoli to plates. Spoon any remaining lemon butter from the pan over the salmon for that extra glossy finish.
If you have fresh parsley or dill, now’s the time to sprinkle it on top. Serve with lemon wedges on the side if you like a little more citrus kick.
And there you have it—your homemade lemon butter salmon with roasted potatoes & broccoli, made with love and ready to impress.
Lemon Butter Salmon with Roasted Potatoes & Broccoli: Helpful Tips and Pro-Level Insights
If you’ve ever followed a recipe to the letter and still ended up thinking, “Why doesn’t mine look like the picture?”, you’re not alone. Cooking at home is as much about learning the little tricks as it is about having the right ingredients. So now that you’ve got the basics of lemon butter salmon with roasted potatoes & broccoli, let’s talk about the tips and insider insights that can really elevate your dish from “pretty good” to “absolutely perfect.”
This is where the real kitchen wisdom kicks in—the things you might not find on a recipe card, but that make a huge difference in your final dish.
Tip #1: Dry Your Salmon Thoroughly
It might sound minor, but patting the salmon dry before seasoning is crucial. Moisture on the surface of the fish creates steam in the oven, which means soggy skin and less caramelization. A quick pat-down with a paper towel makes a world of difference and helps the lemon butter cling to the fillet.
Tip #2: Don’t Overcrowd the Pan
Even though it’s tempting to pile everything onto one pan, give your ingredients some space. Overcrowding causes them to steam rather than roast, and you’ll miss out on those golden edges and crispy textures. If needed, use two pans or stagger the vegetables and fish on separate racks in the oven.
Tip #3: Zest Before You Juice
This one’s easy to forget: always zest your lemon before you cut and juice it. It’s nearly impossible to get a good zest off a squeezed lemon half. And trust me, the zest is where that bright citrus aroma lives—it’s like sunshine in your food.
Tip #4: Roast at High Heat, But Watch the Clock
425°F is ideal for this dish because it roasts the vegetables quickly and cooks the salmon through without drying it out. That said, ovens can be quirky. Always start checking the salmon at the 12-minute mark to avoid overcooking, especially if your fillets are thinner than average.
Tip #5: Use a Metal Sheet Pan
While glass and ceramic dishes are fine for baking, metal sheet pans conduct heat better and give you more even browning. It’s the key to getting that irresistible crispiness on your potatoes and those just-charred broccoli edges.
Tip #6: Let the Salmon Rest (Just a Minute)
Once the salmon comes out of the oven, resist the urge to dive in immediately. Give it 1–2 minutes to rest—this helps the juices redistribute and keeps the fish moist when you cut into it.
Tip #7: Taste and Adjust Before Serving
Always give your food a little taste before serving. Does it need a pinch more salt? A tiny splash of lemon? A touch of olive oil to finish? Those last-second adjustments are what turn a good meal into a restaurant-worthy one.
Bonus: Make It a Meal Plan Hero
This dish is fantastic fresh, but it also reheats well. You can double the recipe, portion it out for lunch the next day, or even use the leftover salmon in salads or wraps. It’s one of those meals that keeps on giving.
Cooking is part science, part art, and a little bit of instinct. With these tips in your back pocket, your lemon butter salmon with roasted potatoes & broccoli won’t just be dinner—it’ll be something you’re proud to serve and excited to make again.
Frequently Asked Questions About Lemon Butter Salmon with Roasted Potatoes & Broccoli
Absolutely! Frozen salmon works just fine, as long as it’s properly thawed first. For best results, thaw the salmon overnight in the refrigerator or submerge it (still in its packaging) in a bowl of cold water for 30–60 minutes. Just make sure to pat it completely dry before seasoning—extra moisture can lead to steaming instead of roasting.
The easiest way to tell is by checking if the salmon flakes easily with a fork and is opaque in the center. If you have a meat thermometer, look for an internal temperature of about 125°F (52°C) for medium or 135°F (57°C) for a more well-done finish. Cooking time typically ranges from 12 to 15 minutes depending on the thickness of your fillets.
This usually happens when there’s too much moisture or the oven isn’t hot enough. Make sure your broccoli florets are dry before tossing with oil, and avoid overcrowding the pan. Roasting at 425°F ensures the broccoli cooks quickly and develops those lovely crispy edges without going limp.
You can prep most of it ahead—wash and cut the vegetables, portion the salmon, and even make the lemon butter sauce in advance. Store everything separately in the fridge and assemble it on the pan when you’re ready to cook. This makes it a great option for meal prepping or entertaining without last-minute stress.
Honestly, this dish is a complete meal on its own, but if you want to add something extra, consider a simple green salad with a lemon vinaigrette, garlic bread, or even a scoop of herbed couscous. Something light and fresh will complement the richness of the salmon beautifully.
Lemon Butter Salmon with Roasted Potatoes & Broccoli: Storage and Preservation Tips
One of the biggest perks of making lemon butter salmon with roasted potatoes & broccoli is how well it holds up for leftovers. Whether you’re cooking for one and saving portions for later, or planning a few meals ahead, knowing how to store everything properly will keep your dish tasting just as delicious the next day.
This section walks you through the best ways to store, reheat, and even repurpose your leftovers so nothing goes to waste.
How to Store Leftovers
After the meal, let everything cool to room temperature—don’t skip this step. Storing hot food directly in the fridge can lead to soggy textures and uneven chilling. Once cooled:
- Salmon: Place in an airtight container. Store separately if you want to keep the texture from getting too soft.
- Potatoes and Broccoli: Store together or separately in a sealed container, depending on how you plan to reheat them.
Everything should be refrigerated within two hours of cooking and will stay fresh for up to 3 days in the fridge.
Freezing Tips (Yes, You Can!)
You might not think to freeze a dish like this, but it works surprisingly well with a few precautions:
- Wrap the salmon tightly in parchment paper and then foil, or place in a freezer-safe container.
- Store vegetables in separate containers or freezer bags.
- Label with the date and use within 1 month for best quality.
When you’re ready to enjoy it again, thaw overnight in the fridge. Avoid defrosting at room temperature, especially with fish.
Reheating Without Ruining the Texture
Salmon can dry out easily if you’re not careful, so reheating gently is key:
- Oven (best method): Preheat to 275°F (135°C), place the salmon and vegetables on a baking sheet, cover loosely with foil, and heat for 10–15 minutes.
- Microwave (quickest method): Place a damp paper towel over the salmon to help retain moisture. Heat in short bursts (30–45 seconds) until warmed through.
Avoid reheating the lemon butter sauce separately—just let the flavors re-meld during the reheating process for best results.
Bonus: How to Repurpose Leftovers Creatively
Don’t want to eat the exact same meal again? Here are a few simple ways to turn your leftovers into something fresh:
- Salmon Wrap: Flake the salmon into a whole wheat wrap with greens, a smear of hummus, and a squeeze of lemon.
- Potato & Broccoli Hash: Chop the leftovers and sauté in a pan with a bit of olive oil and a cracked egg for a hearty brunch.
- Salmon Salad: Serve cold salmon over mixed greens with a mustard vinaigrette and a side of crusty bread.
Storing and reusing your lemon butter salmon with roasted potatoes & broccoli doesn’t just save time—it keeps your meals exciting and helps reduce waste. A little planning turns today’s dinner into tomorrow’s lunch hero.
A Simple, Satisfying Meal You’ll Want on Repeat
There’s something truly comforting about meals that come together effortlessly but taste like you’ve poured your heart into them. Lemon butter salmon with roasted potatoes & broccoli is one of those rare dishes—simple enough for a Tuesday night, yet elegant enough for guests on a Saturday. It’s the kind of recipe you’ll turn to again and again, not just because it’s delicious, but because it fits real life.
We all have those days when cooking feels like a chore. This dish flips that script. With one pan, a handful of fresh ingredients, and a few minutes of prep, you’ve got a nourishing, flavor-packed meal that feels like a treat. And the best part? There’s very little cleanup, so you can spend more time relaxing and less time scrubbing pots and pans.
Whether you’re cooking for your family, your friends, or just for yourself, I hope this recipe brings the same joy to your table that it brings to mine. Don’t be surprised if it becomes a regular request from the people you love. In my house, it only took one bite for my daughter to say, “We should have this every week.” And honestly? I couldn’t agree more.
Thanks for cooking along with me. If you try this at home, I’d love to hear how it turns out!
Don’t forget to save it to your Pinterest.
Lemon Butter Salmon with Roasted Potatoes & Broccoli: A Perfect Weeknight Dinner You’ll Crave
Ingredients
- 4 salmon fillets about 6 oz each
- 1 lb baby potatoes halved
- 2 cups broccoli florets
- 3 tbsp butter
- 2 tbsp olive oil
- 2 garlic cloves minced
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss baby potatoes with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20 minutes.
- Add broccoli florets to the baking sheet. Roast for an additional 10 minutes.
- In a skillet, melt butter over medium heat. Add minced garlic, lemon zest, and lemon juice.
- Sear salmon fillets in the skillet for 3-4 minutes per side until golden brown and cooked through.
- Plate roasted potatoes and broccoli, top with salmon, and drizzle with lemon-butter sauce. Garnish with fresh parsley.
- Notes: This dish combines the richness of salmon with the brightness of lemon and the comfort of roasted vegetables, making it perfect for any weeknight dinner.