Go Back
Lemon butter salmon with crispy potatoes and broccoli on a rustic sheet pan

Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe

Kathleen ron
This one-pan lemon butter salmon with crispy potatoes and broccoli is a wholesome, flavor-packed dinner that comes together effortlessly. With flaky roasted salmon, golden potatoes, and tender-crisp broccoli all coated in a garlic lemon butter sauce, it's the perfect stress-free meal for weeknights or guests.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Dinner
Cuisine American, Mediterranean
Servings 4 people
Calories 480 kcal

Equipment

  • 1 Sheet pan For roasting salmon, potatoes, and broccoli together
  • 1 Small saucepan For preparing lemon butter sauce
  • 1 Zester or microplane For zesting lemon
  • 1 Parchment paper Optional, for easier cleanup

Ingredients
  

For the Salmon

  • Amount Unit Ingredient Notes
  • 4 Salmon fillets 6 oz each Skin-on or skinless, wild-caught if possible
  • 1 tsp Salt To taste
  • ½ tsp Black pepper
  • ½ tsp Paprika Or smoked paprika for extra depth

For the Lemon Butter Sauce

  • Amount Unit Ingredient Notes
  • ⅓ cup Unsalted butter High-quality for best flavor
  • 2 cloves Garlic Minced
  • 1 Lemon Juice and zest
  • 1 tbsp Honey or maple syrup
  • 1 tsp Dijon mustard Adds a tangy balance

For the Crispy Potatoes

  • Amount Unit Ingredient Notes
  • 1 lb Baby potatoes Halved or quartered
  • 1 tbsp Olive oil
  • ½ tsp Salt
  • ½ tsp Garlic powder
  • ¼ tsp Black pepper
  • 1 tsp Fresh rosemary or thyme Optional chopped

For the Broccoli

  • Amount Unit Ingredient Notes
  • 1 Large head of broccoli Cut into florets
  • 1 tbsp Olive oil
  • ½ tsp Salt
  • ¼ tsp Red pepper flakes Optional

Instructions
 

  • Prep the Potatoes
  • Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, pepper, and garlic powder. Spread on a parchment-lined baking sheet. Roast for 20 minutes.
  • Add the Broccoli
  • Toss broccoli florets with olive oil, salt, and optional red pepper flakes. Add to the same sheet pan after 20 minutes. Roast both for another 10–12 minutes.
  • Make the Lemon Butter Sauce
  • In a small saucepan over low heat, melt the butter. Add minced garlic and cook 30 seconds. Stir in lemon juice, zest, honey/maple syrup, and Dijon mustard. Whisk and simmer 1–2 minutes. Set aside.
  • Add the Salmon
  • Season salmon fillets with salt, pepper, and paprika. Make space on the pan and place salmon skin-side down. Spoon half the sauce over the top. Roast for 12–15 minutes, until the salmon flakes easily.
  • Final Drizzle and Serve
  • Remove from oven and drizzle remaining lemon butter sauce over salmon and veggies. Garnish with fresh herbs or extra lemon zest if desired. Serve immediately.

Nutrition (per serving)

  • (Estimates only — based on average ingredient values)
  • Calories: 480 kcal
  • Protein: 35g
  • Carbohydrates: 22g
  • Fat: 30g
  • Fiber: 4g

Notes

  • To make this dish dairy-free, substitute the butter with olive oil or a vegan butter alternative.
  • For a creamy sauce variation, whisk in a splash of cream before removing the butter sauce from heat.
  • This dish is great for meal prep. Store components separately in the fridge and reheat in an oven or air fryer for best texture.
  • For more recipe inspiration, follow us on Pinterest.
Keyword salmon, sheet pan, lemon butter, healthy dinner, easy weeknight meal