Lemon Butter Salmon Crispy Potatoes (Printable Version)

Pan-seared salmon with zesty lemon butter, crispy potatoes, and tender broccoli ready in 45 minutes.

# What You'll Need:

→ Fish & Marinade

01 - 4 salmon fillets (about 6 oz each, skin-on or off as preferred)
02 - 1 lemon, zested and juiced
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - Salt and freshly ground black pepper, to taste

→ Lemon Butter Sauce

06 - 3 tbsp unsalted butter
07 - 1 tbsp lemon juice (from above)
08 - 1 tsp fresh parsley, chopped (plus extra for garnish)

→ Crispy Potatoes

09 - 1½ lbs baby potatoes, halved
10 - 2 tbsp olive oil
11 - ½ tsp dried thyme
12 - ½ tsp smoked paprika
13 - Salt and pepper, to taste

→ Broccoli

14 - 1 large head broccoli, cut into florets
15 - 1 tbsp olive oil
16 - Salt and pepper, to taste

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the halved potatoes with 2 tbsp olive oil, dried thyme, smoked paprika, salt, and pepper. Spread potatoes cut side down on half of the baking sheet.
03 - Toss broccoli florets with 1 tbsp olive oil, salt, and pepper. Arrange on the other half of the baking sheet.
04 - Roast potatoes and broccoli for 25–30 minutes, or until potatoes are golden and crisp and broccoli is tender, tossing halfway through.
05 - While vegetables roast, pat salmon fillets dry. In a small bowl, mix lemon zest, half the lemon juice, 2 tbsp olive oil, minced garlic, salt, and pepper. Rub this mixture over the salmon fillets.
06 - Heat a large nonstick skillet over medium-high heat. Add the salmon, skin-side down (if skin-on), and sear for 3–4 minutes. Flip and cook 2–3 minutes more, until just cooked through.
07 - Reduce heat to low; add butter, remaining lemon juice, and chopped parsley to the pan. Spoon the melted lemon butter over the salmon to glaze.
08 - Serve salmon with crispy potatoes and broccoli, garnished with extra parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • The lemon butter sauce creates this velvety richness that makes restaurant-quality salmon feel completely approachable for a weeknight
  • Everything cooks in perfect harmony so you're not juggling a million pans or timing different components
  • The crispy potatoes with smoked paprika might honestly steal the entire show from the salmon itself
02 -
  • Don't move the salmon around in the pan during that initial sear or you'll tear the skin and lose the crispy layer
  • The butter sauce can go from perfectly melted to separated in seconds, so keep the heat low once you add it
  • Check the salmon's internal temperature if you're unsure about doneness, aiming for 130°F to 135°F for medium
03 -
  • Pat the salmon completely dry before marinating, or the oil won't make proper contact with the fish for that nice sear
  • Let your lemon come to room temperature before juicing, and roll it on the counter with your palm to maximize the juice

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