Lemon Butter Salmon with Crispy Potatoes & Broccoli

Yields: 2 servings
Prep time: 15 minutes
Cook time: 30-35 minutes

Ingredients

For the Sheet Pan:

• 2 salmon fillets (6 oz / 170g each), skin on or off

• 1 lb (450g) baby potatoes, halved (or quartered if large)

• 1 large head of broccoli, cut into bite-sized florets (about 3 cups)

• 2 tbsp olive oil, divided

• Salt and black pepper, to taste

• 1 tsp garlic powder

• 1 tsp smoked paprika

For the Lemon Butter Sauce:

• 4 tbsp (60g) unsalted butter, melted

• 3 cloves garlic, minced

• Zest of 1 lemon

• 2 tbsp fresh lemon juice

• 1 tbsp fresh parsley, chopped (plus more for garnish)

• Pinch of red pepper flakes (optional)

Instructions

1. Prep the Oven & Pan: Preheat your oven to 425°F (220°C) . Line a large baking sheet with parchment paper or foil for easy cleanup.

2. Start the Potatoes: In a bowl, toss the halved potatoes with 1½ tablespoons of olive oil, a generous pinch of salt, pepper, garlic powder, and smoked paprika. Spread them on the sheet pan, cut-side down, and roast for 15 minutes.

3. Make the Lemon Butter Sauce: While the potatoes roast, combine the melted butter, minced garlic, lemon zest, lemon juice, parsley, and red pepper flakes (if using) in a small bowl.

4. Add the Broccoli: Toss the broccoli florets with the remaining ½ tablespoon of olive oil and a pinch of salt and pepper. Pull the pan from the oven, give the potatoes a flip, and scatter the broccoli around them. Return to the oven for 5 more minutes.

5. Add the Salmon: Push the potatoes and broccoli to the edges of the pan to make room. Place the salmon fillets skin-side down in the center. Spoon or brush about half of the lemon butter sauce generously over the salmon. Season the fish with a little salt and pepper.

6. Finish Roasting: Return the pan to the oven and roast for 10-12 minutes, or until the salmon is opaque and flakes easily with a fork, and the broccoli is tender with crispy edges.

7. Serve: Drizzle the remaining lemon butter sauce over the warm salmon, potatoes, and broccoli. Garnish with extra fresh parsley and a lemon wedge. Serve immediately straight from the pan.

Tips for Perfect Results

• Even Sizing: Cut your potatoes and broccoli to uniform sizes so everything cooks at the same rate.

• Crispier Skin: If your salmon has skin and you want it crispy, make sure the pan and the oil in that spot are very hot before you place the fillet down. You can put the empty sheet pan in the oven while it preheats, and when you add the salmon, the sizzling hot metal will instantly crisp the skin.

• Don’t Overcook the Salmon: The carryover heat will continue to cook it for a minute or two off the heat, so pull it from the oven the moment it’s just opaque in the center. An internal temperature of 125-130°F (52-54°C) is perfect for a final medium doneness.

• Swap the Veg: This dish is a template. Green beans, asparagus, or halved Brussels sprouts work beautifully in place of the broccoli; just watch their cook times.