Lemon Butter Salmon with Crispy Potatoes & Roasted Broccoli (One-Pan Wonder)
We’re the Kitchen Team behind cookingwithemy.com, and we believe weeknight dinners should be stress-free, wholesome, and absolutely delicious. This one-pan lemon butter salmon with crispy potatoes and tender broccoli is about to become your new favorite.
🌟 Why This Lemon Butter Salmon Crispy Potatoes Recipe Wins
- One-pan magic: Everything roasts together — minimal cleanup, maximum flavor.
- Perfectly crispy potatoes: Baby potatoes get golden and crunchy on the outside, fluffy inside.
- Restaurant-quality salmon: Lemon butter keeps the fish moist, flaky, and rich.
- Healthy & balanced: Protein, healthy fats, fiber-rich veggies, and carbs — a complete meal.
- Kid-approved: Even picky eaters love the buttery lemon flavor and crispy edges.
- 30 minutes active time: Mostly hands-off roasting; perfect for busy evenings.
📋 Ingredients
For the salmon & lemon butter
- 4 salmon fillets (about 6 oz / 170 g each), skin on or off
- 4 tablespoons (60 g) unsalted butter, melted
- 2 tablespoons (30 ml) fresh lemon juice
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Lemon slices, for garnish
- Fresh parsley, chopped, for garnish
For the crispy potatoes
- 1.5 lb (680 g) baby potatoes, halved
- 3 tablespoons (45 ml) olive oil
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the roasted broccoli
- 1 lb (450 g) broccoli florets
- 2 tablespoons (30 ml) olive oil
- Salt and pepper, to taste
- 1 teaspoon lemon zest (optional, but brightens the flavor)
👩🍳 Instructions
- Preheat & prep: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Season the potatoes: In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper until well coated. Spread them in a single layer on the baking sheet, cut side down if possible (more crisp!).
- First roast: Roast the potatoes for 20 minutes. They will start to soften and turn golden.
- Add broccoli: Meanwhile, toss broccoli florets with olive oil, salt, pepper, and lemon zest (if using). After 20 minutes, remove the baking sheet and push potatoes to one side. Add the broccoli in a single layer. Return to oven and roast for 15 minutes.
- Make lemon butter: While veggies roast, whisk together melted butter, lemon juice, minced garlic, and a pinch of salt & pepper.
- Add salmon: After the second roast (35 minutes total), remove the pan. Pat salmon fillets dry and season with salt and pepper. Nestle them among the potatoes and broccoli. Drizzle half the lemon butter over the salmon. Reserve the rest for serving.
- Final roast: Bake for another 10–12 minutes, until salmon is opaque and flakes easily (internal temp 145°F / 63°C).
- Garnish & serve: Drizzle remaining lemon butter over the finished dish. Garnish with fresh parsley, lemon slices, and extra lemon zest if desired.
🍽️ How to Serve
• Serve with a simple arugula salad tossed in lemon vinaigrette.
• Add a side of warm crusty bread to soak up any extra lemon butter.
• For extra richness, spoon a dollop of garlic yogurt or dill crème fraîche.
• Pair with a chilled glass of Sauvignon Blanc or sparkling water with lemon.
🧊 Storage & Reheating
| Storage | Method | Duration |
|---|---|---|
| Refrigerator | Airtight container, separate salmon & veggies if possible | Up to 3 days |
| Freezer | Wrap salmon tightly; potatoes & broccoli in freezer bag | Up to 1 month (texture best fresh) |
| Reheat (oven) | 350°F for 8–10 minutes, covered with foil | Crispy potatoes return! |
| Reheat (air fryer) | 350°F for 4–5 minutes | Best for crunch |
💡 Pro Tip: To revive leftover salmon, drizzle with a little fresh lemon juice and butter before reheating.
✨ Variations & Substitutions
- Swap the protein: Use trout, arctic char, or even chicken thighs (adjust cooking time).
- Make it dairy-free: Replace butter with vegan butter or olive oil; add a splash of coconut cream.
- Add heat: Sprinkle red pepper flakes or drizzle sriracha over the salmon before roasting.
- Change the veggies: Asparagus, green beans, or bell peppers work beautifully.
- Herb twist: Add fresh dill, thyme, or oregano to the lemon butter.
- Low-carb option: Replace potatoes with cauliflower florets or radishes.
❓ Frequently Asked Questions
Can I use frozen salmon?
Yes, but thaw completely in the fridge overnight and pat very dry before roasting. Add 2–3 minutes to cook time.
Why are my potatoes not crispy?
Make sure they’re in a single layer, cut side down, and don’t skip the oil. High heat (425°F) is key. Avoid overcrowding.
Can I make this in an air fryer?
Absolutely! Cook potatoes at 400°F for 15 min, add broccoli and salmon (with butter) and cook 8–10 min more.
How do I know when salmon is done?
It flakes easily with a fork and the internal temperature reaches 145°F. The center should be slightly translucent but not raw.
Can I use lemon juice from a bottle?
Fresh lemon juice gives the best flavor, but bottled works in a pinch. Add a pinch of lemon zest to boost taste.
What if I don’t have baby potatoes?
Use Yukon Gold or red potatoes cut into 1-inch chunks. Adjust roasting time if needed.
Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free. Double-check your paprika/garlic powder if sensitive.
Can I prep this ahead?
You can chop veggies and make lemon butter up to 1 day ahead. Store separately in the fridge.
How do I get crispy skin on salmon?
Sear skin-side down in a hot skillet for 3–4 minutes before adding to the baking sheet. The oven will finish it.
What’s the best way to reheat leftovers without drying out?
Use the oven or air fryer (see storage table). Avoid the microwave if you want crispy potatoes.
— The Kitchen Team from cookingwithemy.com · Every meal made with love 💛
Lemon Butter Salmon Crispy Potatoes
Description
Lemon Butter Salmon served with crispy potatoes and roasted broccoli, making for a quick and delightful meal.ezstandalone.cmd.push(function { ezstandalone.showAds(147); });
Ingredients
Scale
- 4 salmon fillets (170 g each)
- 60 g unsalted butter
- 30 ml fresh lemon juice
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Lemon slices, for garnish
- Fresh parsley, chopped, for garnish
- 680 g baby potatoes, halved
- 45 ml olive oil
- 5 g garlic powder
- 5 g paprika
- 450 g broccoli florets
- 30 ml olive oil
- Salt and pepper, to taste
- 5 g lemon zest (optional)
Instructions
- Set oven to 220°C. Prepare a large baking sheet.
- In a large bowl, toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Arrange in a single layer on the baking sheet.
- Roast potatoes in the preheated oven for 20 minutes.
- While potatoes are roasting, toss broccoli florets with olive oil, salt, and pepper in a separate bowl.
- After 20 minutes, remove the baking sheet and add broccoli around the potatoes. Return to oven and roast for an additional 15-20 minutes until potatoes are golden and broccoli is tender.
- Meanwhile, melt butter over medium heat in a skillet. Add minced garlic and sauté for 1 minute until aromatic. Stir in lemon juice, salt, and pepper.
- Push garlic to the side of the skillet. Place salmon fillets skin-side down and cook for 4-5 minutes. Flip each fillet and continue cooking another 3-4 minutes until cooked through and flaky.
- Arrange crispy potatoes and roasted broccoli beside the salmon. Spoon lemon butter sauce over the salmon. Garnish with lemon slices and chopped parsley before serving.
Notes
For more flavor, add herbs like thyme or dill to the lemon butter sauce.
If you prefer, you can use other vegetables like asparagus instead of broccoli.
Nutrition
- Calories: 550
- Sugar: 2 g
- Protein: 35 g
