Lemon-Butter Salmon with Crispy Potatoes & Broccoli

This dish pairs tender salmon in a bright lemon-butter sauce with golden, crispy potatoes and crisp-tender broccoli. It’s healthy, flavorful, and feels special — perfect for a cozy family dinner.

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Why You’ll Love This Recipe

• Juicy salmon glazed in a buttery, lemony sauce
• Crispy potato wedges add texture and heartiness
• Roasted or blanched broccoli brings freshness and nutrients
• Balanced meal: protein, veggies, and starch in one
• Easy to prepare — gets done in about 40 minutes

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Ingredients You’ll Need

• 4 salmon fillets (about 150 g each)
• 4 medium potatoes, cut into wedges
• ~300 g broccoli florets
• 2 Tbsp butter
• 2 lemons (zest + juice)
• 2 garlic cloves, finely chopped
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 Tbsp olive oil
• Salt & freshly ground black pepper
• Fresh herbs like dill or parsley (optional, for garnish)

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Instructions

1. Prep the Potatoes
   • Preheat your oven to 200 °C (about 400 °F).
   • Toss the potato wedges with olive oil, salt, and pepper in a bowl.
   • Spread them out on a baking sheet in a single layer.
   • Roast for 25–30 minutes, turning once halfway through, until crispy on the outside and soft inside.
2. Make the Lemon-Butter Sauce
   • In a small saucepan, melt the butter over medium heat.
   • Add the chopped garlic and cook briefly until it’s fragrant (be careful not to burn).
   • Stir in the juice of one lemon, the lemon zest, Dijon mustard, and honey.
   • Season with salt and pepper to taste, and reduce the sauce slightly until it thickens a little.
3. Cook the Salmon
   • Season the salmon fillets with salt and pepper.
   • In a skillet over medium heat, add a little oil and sear the salmon for about 3–4 minutes per side, until it’s cooked through and has a golden crust.
   • Pour the lemon-butter sauce over the salmon in the pan and let it warm together for about 1 minute so the flavors meld.
4. Cook the Broccoli
   • While the salmon cooks, blanch the broccoli: bring a pot of water to boil, add the broccoli florets, and cook for 3–4 minutes until just tender but still crisp.
   • Drain and season lightly with salt.
   • (Optional) For extra flavor, you could roast the broccoli in the oven instead of blanching.
5. Serve
   • Plate the salmon fillets, spooning extra lemon-butter sauce on top.
   • Serve with the crispy potatoes and broccoli on the side.
   • Garnish with chopped fresh herbs like dill or parsley if you like.

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You Must Know

• Don’t overcook the salmon — 3–4 min per side usually keeps it moist.
• Keep garlic heat moderate so the butter sauce doesn’t burn.
• Spread the potatoes in a single layer when roasting so they crisp properly.
• Blanching the broccoli preserves its bright color and nutrients.

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Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm gently in the oven or on the stove; drizzle a little extra butter or lemon before serving.
• Make-Ahead: You can roast the potatoes ahead of time, then reheat and crisp them just before serving.

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Ingredient Substitutions

• Potatoes: Use sweet potatoes or baby potatoes instead.
• Broccoli: You can swap with green beans, asparagus, or Brussels sprouts.
• Butter: Use ghee or olive oil–butter mix if you prefer a lighter sauce.
• Sweetener: Replace honey with maple syrup or omit if you want less sweetness.

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Serving Suggestions

• Add a side salad dressed with lemon vinaigrette to complement the citrus in the salmon.
• Serve with crusty bread to soak up any extra butter sauce.
• Pour leftover sauce over steamed rice or quinoa for a bonus side.

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Pro Tips

• Use room-temperature salmon before cooking to help it sear more evenly.
• If your sauce looks like it’s separating, reduce the heat and whisk gently until it comes back together.
• For extra flavor, zest a little more lemon over the finished dish just before serving.

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Frequently Asked Questions

→ Can I cook the salmon in the oven instead of a pan?
Yes — you can roast it at 200 °C (400 °F) for about 10–12 minutes, then pour the sauce over it near the end.

→ Can I skip the honey?
Definitely. It gives a nice balance, but you can reduce or omit it if you like your sauce more tangy than sweet.

→ Can I use frozen broccoli?
Yes — just make sure it’s thawed and drained well before cooking.

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✨ This Lemon-Butter Salmon with Crispy Potatoes & Broccoli is simple, fresh, and delicious — a feel-good dinner that’s elegant without being hard to make. Enjoy!

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