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Sheet Pan Lemon Butter Salmon, Potatoes & Broccoli

Salmon fillets brushed with garlic lemon butter sauce roasted on one pan with crispy baby potatoes and broccoli -- a complete, healthy dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 salmon fillets 6 oz each, similar thickness for even cooking
  • 1 lb baby potatoes halved or quartered
  • 2 cup broccoli florets
  • 2 tablespoon olive oil divided
  • 3 tablespoon butter melted
  • 2 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon lemon zest
  • 0.5 teaspoon dried oregano or thyme
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large sheet pan
  • parchment paper
  • small mixing bowl
  • Instant-read meat thermometer
  • pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. Toss baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread cut side down in a single layer on the prepared pan. Roast for 12 to 15 minutes.
  3. While potatoes roast, whisk together melted butter, minced garlic, lemon juice, lemon zest, and dried oregano or thyme in a small bowl. Set aside.
  4. Pat salmon fillets very dry with paper towels.
  5. Remove pan from oven. Push potatoes to one side. Place salmon fillets and broccoli florets on the other side of the pan.
  6. Drizzle remaining 1 tablespoon olive oil over the broccoli. Brush lemon butter sauce generously over both the salmon and broccoli. Season everything with salt and pepper.
  7. Return pan to oven and bake for 10 to 12 minutes, until salmon reaches 145°F internal temperature and flakes easily with a fork, and broccoli is tender with lightly crisped edges.
  8. Garnish with fresh parsley and serve with lemon wedges alongside.

Notes

Storage: Refrigerate in an airtight container for up to 2 days. Salmon is best eaten fresh. Reheating: Warm at 275°F covered with foil for 10-12 minutes, or in an air fryer at 350°F for 3-4 minutes. Substitutions: Swap broccoli for asparagus or green beans at the same cook time. Use sweet potatoes instead of baby potatoes for a lower glycemic option -- cut smaller and extend the initial roast by 3-5 minutes. Add capers to the lemon butter sauce for a briny variation.