Description
A one-pan wonder featuring omega-3 rich salmon, crispy roasted potatoes, and broccoli, all brought together with a luxurious lemon butter sauce – a weeknight dinner that feels like fine dining.
Ingredients
Scale
- 4 salmon fillets
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 3 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp butter
- 3 garlic cloves, minced
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss halved potatoes with 2 tbsp olive oil, salt, and pepper. Spread cut-side down and roast for 15 minutes.
- Add broccoli to the sheet, drizzle with remaining 1 tbsp olive oil, toss gently, and roast an additional 15 minutes.
- Meanwhile, pat salmon dry and season with salt and pepper. Heat 2 tbsp butter in a skillet over medium heat. Sear salmon skin-side down for 3–4 minutes per side until golden and cooked through.
- Remove salmon. In the same skillet, sauté garlic for 30–60 seconds. Add broth, scraping browned bits, then stir in cream, lemon juice, zest, and Dijon mustard. Simmer 3–4 minutes until slightly thickened.
- Stir in parsley and return salmon to pan, spooning sauce over fillets. Cook 2 minutes to warm through.
- Plate roasted vegetables, top with salmon, drizzle with sauce, and garnish with extra parsley.
Notes
For best results, don’t overcrowd the baking sheet, and always pat the salmon dry for a perfect sear.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Oven + Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with vegetables and sauce
- Calories: 550
- Sugar: 4g
- Sodium: 860mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg