Mediterranean Life-Change Lemon Butter Salmon with Crispy Potatoes & Broccoli

Introduction

This Mediterranean-style salmon dish is a true life-changer: juicy, tender salmon fillets baked in a zesty lemon butter sauce, paired with crispy golden potatoes and roasted broccoli. It’s a one-pan meal that balances healthy fats, lean protein, and fiber-rich veggies, making it both nourishing and satisfying. Perfect for weeknights or special dinners.

Ingredients (serves 4)

For the Salmon:

4 salmon fillets (about 6 oz each, skin on or off)

3 tbsp unsalted butter, melted

2 tbsp olive oil

Juice & zest of 1 large lemon

3 garlic cloves, minced

1 tsp Dijon mustard

1 tsp dried oregano

½ tsp paprika

Salt & black pepper, to taste

2 tbsp fresh parsley, chopped (for garnish)

For the Potatoes & Broccoli:

1 lb (450 g) baby potatoes, halved

2 cups broccoli florets

2 tbsp olive oil

1 tsp garlic powder

½ tsp smoked paprika

Salt & black pepper, to taste

Instructions

Prepare oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Crispy potatoes:

Toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.

Spread on the baking sheet and roast for 15 minutes.

Add broccoli:

Toss broccoli with olive oil, salt, and pepper.

Add to the sheet with the potatoes and roast for another 10 minutes.

Make lemon butter sauce:

In a bowl, whisk melted butter, olive oil, lemon juice & zest, garlic, Dijon mustard, oregano, paprika, salt, and pepper.

Add salmon:

Push veggies to the sides of the tray and place salmon fillets in the center.

Spoon lemon butter sauce over each fillet.

Finish roasting:

Return tray to oven and roast for 12–15 minutes, until salmon flakes easily with a fork and veggies are golden.

Serve:

Garnish with fresh parsley and an extra squeeze of lemon before serving.

Q/A

Q: Can I use frozen salmon?
A: Yes, just thaw fully and pat dry before cooking for best texture.

Q: Can I substitute the potatoes?
A: Yes, use sweet potatoes, cauliflower, or zucchini for a lower-carb version.

Q: How do I know salmon is done?
A: Salmon is ready when it flakes easily with a fork and reaches 145°F (63°C) internal temperature.

Q: Can I meal-prep this?
A: Yes! Cook as directed, then store in meal containers for up to 3 days. Reheat gently to avoid drying out the salmon.

Tips

For crispier potatoes: Pre-boil baby potatoes for 5 minutes before roasting.
Don’t overcook salmon: Remove from oven as soon as it flakes—carryover heat will finish cooking.
Extra Mediterranean flair: Add sliced olives, capers, or sun-dried tomatoes to the tray.
Spicy kick: Sprinkle chili flakes into the lemon butter sauce.

Nutrition (per serving, 1 salmon fillet + potatoes + broccoli)

Calories: 475 kcal

Protein: 35 g

Fat: 28 g

Carbs: 22 g (Net Carbs: ~19 g after fiber)

Fiber: 3 g

Sugar: 3 g