Baked Salmon with Lemon Herb Sauce and Roasted Potatoes Recipe
Introduction
This baked salmon with amazing lemon sauce is an easy, flavorful meal perfect for weeknight dinners or casual gatherings. Tender salmon filets roast alongside golden potatoes and fresh broccoli, all topped with a rich, creamy lemon herb sauce that brightens every bite.
Ingredients
- 1 lb. small gold potatoes, cut into bite-sized pieces
- Olive oil, garlic powder, salt, and pepper (to taste)
- 2–3 cups broccoli florets
- 1–2 lbs. salmon, cut into 2-4 filets
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
- Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the potatoes with olive oil, garlic powder, salt, and pepper, then spread them on the sheet. Roast for 25 minutes until lightly browned.
- Step 2: While the potatoes roast, prepare the lemon herb sauce. Melt 6 tablespoons of butter over medium-low heat. Add garlic, shallot, and thyme sprigs, and sauté for 3-5 minutes until fragrant and soft.
- Step 3: Pour in the chicken broth and heavy cream, then simmer gently until the sauce thickens enough to coat the back of a spoon. Remove the thyme sprigs, then whisk in lemon juice and fresh herbs. Season with salt and pepper to taste.
- Step 4: Add broccoli and salmon filets to the baking sheet with the potatoes. Drizzle or brush with olive oil, and season with salt and pepper. Return the pan to the oven and bake for 10-15 minutes, until salmon is just cooked through and flakes easily.
- Step 5: Serve the salmon, potatoes, and broccoli with generous spoonfuls of lemon sauce, extra herbs, and lemon wedges if desired. Enjoy your delicious meal!
Tips & Variations
- Use baby broccoli or broccolini for tender florets that cook in the same time as salmon.
- If you prefer, substitute fresh thyme with rosemary or dill for a different herb flavor.
- For a lighter sauce, reduce the butter to 4 tablespoons and increase the lemon juice slightly.
- Check salmon doneness by gently pressing with a fork; it should flake easily but remain moist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to avoid drying out the salmon. The sauce can be reheated separately over low heat, adding a splash of broth or cream if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, but be sure to fully thaw the salmon before cooking to ensure even baking and proper texture.
What can I substitute for heavy cream in the sauce?
You can use half-and-half or whole milk combined with a little cornstarch to thicken, but the sauce will be less rich and creamy.
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Baked Salmon with Lemon Herb Sauce and Roasted Potatoes Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Baked Salmon with Amazing Lemon Sauce recipe offers a delicious and balanced meal featuring perfectly roasted gold potatoes and tender broccoli florets, all complemented by a rich, creamy lemon herb sauce. The method involves roasting and baking for a straightforward, flavorful dinner that feels both elegant and comforting.
Ingredients
For the Sheet Pan:
- 1 lb small gold potatoes, cut into bite-sized pieces
- Olive oil
- Garlic powder
- Salt
- Black pepper
- 2–3 cups broccoli florets (baby broccoli recommended)
- 1–2 lbs salmon, cut into 2–4 filets
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 olive oil, garlic powder, salt, and pepper. Spread them out on the sheet pan and roast for about 25 minutes or until they’re lightly browned and tender.
- Make the Lemon Herb Sauce: While the potatoes roast, melt 6 tablespoons of butter over medium-low heat in a saucepan. Add the minced garlic, shallot, and fresh thyme sprigs, sautéing gently for 3-5 minutes until fragrant and softened. Pour in the chicken broth and heavy cream, bringing the mixture to a low simmer. Let it cook gently until it thickens enough to coat the back of a spoon. Remove the thyme sprigs, then whisk in the lemon juice and fresh herbs. Season with salt and pepper, adjusting to taste.
- Bake the Salmon and Broccoli: After the potatoes have roasted, add the broccoli florets and salmon filets to the same sheet pan. Drizzle or brush with a little more olive oil and season with salt and pepper. Return the pan to the oven and bake for an additional 10-15 minutes, until the salmon is just cooked through, flaky, and opaque but not dried out.
- Serve: Plate the roasted salmon, potatoes, and broccoli. Spoon generous amounts of the warm lemon herb sauce over the salmon and vegetables. Garnish with extra fresh herbs and lemon wedges if desired for a bright, fresh finish.
Notes
- If using larger salmon fillets, adjust baking time accordingly to avoid undercooking or drying out.
- Baby broccoli works well for even roasting, but regular broccoli can be substituted.
- For a dairy-free version, substitute butter with a plant-based alternative and cream with coconut cream.
- This recipe can be doubled or halved easily to accommodate more or fewer servings.
- The lemon herb sauce pairs wonderfully with other fish or roasted chicken as well.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: baked salmon, lemon sauce, roasted potatoes, broccoli, sheet pan dinner, easy salmon recipe, healthy dinner, lemon herb sauce
