Lemon Butter Salmon with Roasted Potatoes & Broccoli

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Golden seared salmon, buttery and zesty with a hint of lemon, sitting beside caramelized roasted potatoes and vibrant broccoli florets—this is the kind of weeknight dinner that feels gourmet without the fuss. The tang of lemon butter seeps into the flaky salmon, adding richness that balances the slight crunch from the pan-seared crust. Meanwhile, the vegetables soak up the savory essence from the roasting pan, turning everyday sides into stars of their own.

Whether you’re cooking to impress or just want a satisfying meal after a long day, Lemon Butter Salmon with Roasted Potatoes & Broccoli ticks all the boxes. It’s wholesome, vibrant, and utterly satisfying. Best of all, it all comes together with simple pantry staples, minimal prep, and a single sheet pan. It’s an easy win for weeknight dinners or relaxed entertaining.

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Ingredients for this Lemon Butter Salmon with Roasted Potatoes & Broccoli

• 4 salmon fillets (about 6 oz each), skin-on or off
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 3 tbsp olive oil, divided
• Salt and freshly cracked pepper, to taste
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 3 tbsp unsalted butter
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped (for garnish)

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Step 1: Prep the Vegetables

Preheat your oven to 400°F (200°C). On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper. Spread them in a single layer and roast for 15 minutes.

Step 2: Add the Broccoli

Remove the baking sheet from the oven, flip the potatoes, and scatter the broccoli florets around them. Drizzle with the remaining 1 tablespoon of olive oil, season lightly with salt and pepper, and return to the oven for another 10 minutes.

Step 3: Prepare the Salmon

While the vegetables continue roasting, pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. In a small saucepan over low heat, melt the butter, then stir in lemon juice and zest. Set aside.

Step 4: Sear the Salmon

Heat a skillet over medium-high heat and sear the salmon fillets (skin-side down first if using skin-on) for about 3-4 minutes per side until golden and just cooked through. Pour the lemon butter sauce over the salmon during the last minute of cooking.

Step 5: Combine and Serve

Serve the seared salmon with the roasted potatoes and broccoli. Spoon any remaining lemon butter sauce over the vegetables for extra flavor. Garnish with chopped fresh parsley before serving.

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Frequently Asked Questions

Can I use frozen salmon?

Yes, just make sure it’s fully thawed and patted dry before cooking to get that perfect sear.

What other vegetables can I use?

Cauliflower, Brussels sprouts, or asparagus make great substitutes for broccoli. Choose vegetables that roast well.

Can I make this dish dairy-free?

Absolutely. Use a dairy-free butter alternative and you’re good to go.

Should I remove the skin from the salmon?

It’s up to you. Skin-on helps keep the fish moist and adds crispiness when seared properly.

How can I make this spicier?

Add a pinch of red pepper flakes to the lemon butter sauce or sprinkle chili powder on the salmon before searing.

Can I grill the salmon instead?

Yes! Grill over medium-high heat for 3-4 minutes per side and brush with lemon butter while it cooks.

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