Baked Salmon with Lemon Herb Cream Sauce and Roasted Potatoes and Broccoli Recipe

If you’re looking for a dinner that feels fancy but actually comes together with ease, you’re going to love this Baked Salmon with Lemon Herb Cream Sauce and Roasted Potatoes and Broccoli Recipe. I absolutely love how everything roasts on one pan—minimal mess, maximum flavor, and that creamy lemon herb sauce? It’s the kind of thing that transforms simple salmon into a showstopper.

When I first tried this recipe, the balance of crispy roasted potatoes, tender broccoli, and juicy salmon drenched in that silky sauce had me hooked. It’s perfect for weeknights when you want something nutritious and comforting without spending hours in the kitchen. Trust me, once you experience this Baked Salmon with Lemon Herb Cream Sauce and Roasted Potatoes and Broccoli Recipe, it’ll quickly become a go-to.

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Ingredients You’ll Need

These ingredients work harmoniously to give you that perfect mix of crispy, tender, and creamy in every bite. When shopping, look for fresh herbs and high-quality salmon fillets—they make a world of difference here.

• Gold Potatoes: I like small potatoes for even roasting and bite-sized pieces.
• Olive Oil: Use a good quality extra virgin olive oil for flavor and roasting.
• Garlic Powder: Adds subtle depth to the roasted potatoes.
• Salt and Pepper: Essential for seasoning all components.
• Broccoli Florets: Baby broccoli works wonderfully but regular florets are great too.
• Salmon Fillets: Fresh or thawed, skin-on or off—just make sure they’re even thickness for even cooking.
• Butter: For the sauce to add richness and a velvety finish.
• Garlic Cloves: Fresh minced garlic makes all the difference in your sauce’s aroma.
• Shallot: A small shallot adds sweetness and extra flavor depth.
• Fresh Thyme: Use fresh herbs when you can—they elevate the sauce beautifully.
• Heavy Cream: This turns the sauce luxuriously creamy and smooth.
• Chicken Broth: Adds savory body and helps thin out the cream slightly.
• Lemon Juice: Freshly squeezed is key to getting that bright, fresh tang.
• Fresh Parsley or Basil: Finely chopped to sprinkle at the end for freshness and color.

Variations

I love how flexible this recipe is, so feel free to tweak it based on what you have on hand or your preferences. I’ve played around with different herbs and sides, and each time it turns out great.

• Using Different Herbs: Sometimes I swap thyme for rosemary or dill depending on what’s in the garden; each gives the sauce a slightly different vibe.
• Dairy-Free Option: I’ve made this with coconut cream instead of heavy cream and olive oil in place of butter for a creamy but dairy-free sauce.
• Vegetable Swaps: When broccoli isn’t in season, roasted asparagus or green beans make excellent alternatives.
• Spicy Kick: Adding a pinch of red pepper flakes to the sauce is how I like to sneak in a little heat.

How to Make Baked Salmon with Lemon Herb Cream Sauce and Roasted Potatoes and Broccoli Recipe

Step 1: Roast the Potatoes to Crispy Perfection

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. Toss your bite-sized gold potatoes with olive oil, garlic powder, salt, and pepper. Spread them out in a single layer and roast for about 25 minutes until they’re nicely golden and crisp on the edges. This timing sets a perfect base for adding your broccoli and salmon later without overcooking anything.

Step 2: Whip Up the Lemon Herb Cream Sauce

While your potatoes are roasting, get started on the sauce. Melt the butter over medium-low heat, then add your minced garlic, shallot, and thyme sprigs. Sauté everything gently until fragrant and soft but not browned, about 3-4 minutes. Then pour in the chicken broth and heavy cream, letting the sauce gently simmer until it thickens enough to coat the back of a spoon. Finally, whisk in the fresh lemon juice, chopped herbs, and season with salt and pepper. This sauce is where the magic happens—it’s creamy but bright, and you’ll want to drizzle it over everything.

Step 3: Add the Salmon and Broccoli, Then Bake

Once your potatoes have that perfect roasted crispness, it’s time to add the broccoli florets and salmon fillets right onto the baking sheet. Drizzle a touch more olive oil over the broccoli and season everything lightly with salt and pepper. Bake for an additional 10-15 minutes or until your salmon flakes easily with a fork and the broccoli is tender yet still vibrant green. This one-pan approach means your salmon absorbs some of the roasted flavor, and the broccoli gets just the right amount of caramelization.

Step 4: Plate It Up and Serve

Serve everything hot with a generous spoonful of that luscious lemon herb cream sauce spooned over the salmon and veggies. A sprinkle of extra fresh parsley or basil and a wedge of lemon on the side bring it all home with color and brightness. I guarantee your family or guests will be asking for seconds!

How to Serve Baked Salmon with Lemon Herb Cream Sauce and Roasted Potatoes and Broccoli Recipe

Garnishes

I always love adding a sprinkle of fresh parsley or basil right before serving—that fresh herb note adds a lively pop of color and flavor. A wedge of lemon on the side is a must for those who want an extra burst of citrus to brighten each bite. Sometimes, I even add a few capers on top for a little salty tang that pairs beautifully with salmon.

Side Dishes

This recipe shines as a complete meal, thanks to the roasted potatoes and broccoli, but if you want to add more, steamed green beans or a simple arugula salad with a lemon vinaigrette complements the creamy sauce nicely. For bread lovers, crusty garlic bread also makes for a fabulous side to soak up any leftover sauce.

Creative Ways to Present

On special occasions, I like to plate the salmon on a bed of sautéed spinach or wild rice, then drizzle the lemon herb cream sauce over the top and arrange the potatoes and broccoli artistically around the plate. Adding edible flowers or microgreens elevates the look for dinner guests—guaranteed wow factor without extra fuss.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in airtight containers in the fridge for up to 3 days. Keep the salmon separate from the potatoes and broccoli if possible to prevent everything from getting soggy. The lemon herb cream sauce can be kept in a small sealed jar to drizzle fresh when reheating.

Freezing

While I usually don’t freeze cooked salmon with cream sauce because the texture can change, you can freeze the roasted potatoes and broccoli separately without issue. I recommend making the sauce fresh when you plan to eat the salmon again.

Reheating

To reheat, I gently warm the salmon and veggies in a low oven (about 300°F) wrapped loosely in foil to keep moisture in. Then I reheat the sauce in a small pan over low heat, stirring to keep it smooth before serving everything together.

FAQs

Final Thoughts

This Baked Salmon with Lemon Herb Cream Sauce and Roasted Potatoes and Broccoli Recipe holds a special place in my kitchen because it’s proof you can eat well without complicated steps or a long list of ingredients. It’s a comforting, flavorful meal that feels like a treat but comes together in under an hour. If you’re craving something fresh, creamy, and satisfying, I encourage you to give this recipe a try—you might just find yourself making it on repeat, like my family does!

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