Description
This Baked Salmon with Amazing Lemon Sauce recipe features tender salmon fillets roasted alongside crispy gold potatoes and fresh broccoli, all served with a rich, buttery lemon herb sauce. It’s a wholesome, flavorful dish perfect for a nutritious weeknight dinner that balances protein, veggies, and a tangy, creamy sauce.
Ingredients
Units
Scale
For the Sheet Pan:
- 1 lb. small gold potatoes, cut into bite-sized pieces
- Olive oil, for tossing
- Garlic powder, to taste
- Salt, to taste
- Pepper, to taste
- 2-3 cups broccoli florets (baby broccoli preferred)
- 1-2 lbs. salmon, cut into 2-4 fillets
Lemon Herb Sauce:
- 6-8 tablespoons butter
- 1-2 cloves garlic, minced
- 1 shallot, minced
- 2-3 sprigs fresh thyme
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley or basil
- Salt and pepper, to taste
Instructions
- Roast the Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the bite-sized gold potatoes with a drizzle of olive oil, garlic powder, salt, and pepper. Spread them out evenly on the sheet pan and roast for about 25 minutes until they’re lightly browned and crispy on the edges.
- Make the Life-Changingly Delicious Sauce: While the potatoes roast, melt the butter in a medium saucepan over medium-low heat. Add the minced garlic, shallot, and fresh thyme sprigs, sautéing gently until the shallots are soft and fragrant. Pour in the chicken broth and heavy cream, then simmer the mixture until it thickens slightly. Whisk in fresh lemon juice and stir in the chopped parsley or basil. Season with salt and pepper to taste, then remove the thyme sprigs.
- Bake the Salmon and Broccoli: After the potatoes have roasted for 25 minutes, add the broccoli florets and salmon fillets onto the same baking sheet. Return the pan to the oven and bake for an additional 10-15 minutes, or until the salmon is fully cooked, opaque, and flakes easily with a fork, and the broccoli is tender.
- You’re Done: Plate the salmon, roasted potatoes, and broccoli. Spoon generous amounts of the lemon herb sauce over the salmon and vegetables. Garnish with extra fresh herbs and lemon wedges if desired. Serve immediately and enjoy your flavorful, balanced meal!
Notes
- To ensure even cooking, make sure your potato pieces are similar in size.
- For a dairy-free option, substitute butter and cream with olive oil and coconut milk respectively.
- Use fresh herbs to enhance the bright flavors of the sauce.
- If baby broccoli is unavailable, regular broccoli florets will work just as well.
- Check salmon doneness with a fork to avoid overcooking, which can dry it out.
