Lemon Butter Salmon Potatoes: A Delicious & Easy Recipe

Lemon Butter Salmon Potatoes: Prepare to be amazed by this incredibly flavorful and surprisingly simple dish that will elevate your weeknight dinners! Imagine flaky, tender salmon fillets, perfectly roasted potatoes with crispy edges, all bathed in a luscious, tangy lemon butter sauce. Sounds divine, doesn’t it?

While the exact origins of combining salmon, potatoes, and lemon butter sauce are somewhat modern, the individual components boast rich histories. Salmon, a staple in many coastal cultures, has been revered for centuries for its nutritional value and delicious taste. Potatoes, originating in the Andes, have become a global culinary cornerstone. And the classic lemon butter sauce? It’s a timeless French creation, adding brightness and richness to countless dishes.

What makes this Lemon Butter Salmon Potatoes recipe so irresistible? It’s the perfect harmony of flavors and textures. The richness of the salmon is beautifully balanced by the zesty lemon and creamy butter. The potatoes provide a satisfying, earthy counterpoint. But beyond the taste, it’s also incredibly convenient. This is a one-pan wonder, meaning less cleanup and more time to enjoy your delicious meal. People love this dish because it’s elegant enough for a special occasion but easy enough for a busy weeknight. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds!

Ingredients:

• For the Salmon:
• 4 (6-ounce) salmon fillets, skin on or off, your preference
• 2 tablespoons olive oil
• 1 tablespoon lemon zest, from about 2 lemons
• 2 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• For the Lemon Butter Sauce:
• 6 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup chicken broth
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• Salt and freshly ground black pepper, to taste
• For the Potatoes:
• 1.5 pounds baby potatoes, halved or quartered if large
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• Salt and freshly ground black pepper, to taste

Preparing the Potatoes:

1. Preheat your oven: Set your oven to 400°F (200°C). This ensures the potatoes will roast evenly and become nice and crispy.
2. Prepare the potatoes: Wash the baby potatoes thoroughly. If they are small, simply halve them. If they are larger, quarter them so they are roughly the same size. This helps them cook at the same rate.
3. Season the potatoes: In a large bowl, toss the halved or quartered potatoes with 2 tablespoons of olive oil. Make sure each potato piece is coated well. Then, add 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/4 teaspoon of onion powder, salt, and pepper to taste. Toss again until the potatoes are evenly coated with the spices. Don’t be shy with the seasoning – it’s what gives the potatoes their delicious flavor!
4. Roast the potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the potatoes instead of roasting them. If necessary, use two baking sheets. Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and golden brown, flipping halfway through for even browning. You’ll know they’re ready when you can easily pierce them with a fork.

Preparing the Salmon:

1. Prepare the salmon: Pat the salmon fillets dry with paper towels. This helps the salmon sear properly and get a nice crust.
2. Make the salmon marinade: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, 2 cloves of minced garlic, 1/4 teaspoon of red pepper flakes (if using), 1/2 teaspoon of dried thyme, salt, and pepper to taste.
3. Marinate the salmon: Place the salmon fillets in a shallow dish or resealable bag. Pour the marinade over the salmon, ensuring each fillet is well coated. Let the salmon marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. The longer it marinates, the more flavorful it will be!

Cooking the Salmon:

1. Heat the skillet: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the salmon.
2. Sear the salmon: Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Sear for 4-5 minutes, or until the skin is crispy and golden brown. If using skinless fillets, sear for 3-4 minutes per side.
3. Flip and cook: Flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Be careful not to overcook the salmon, as it will become dry.
4. Remove from skillet: Remove the cooked salmon fillets from the skillet and set aside on a plate. Cover loosely with foil to keep warm.

Making the Lemon Butter Sauce:

1. Melt the butter: In the same skillet (no need to clean it), melt 6 tablespoons of unsalted butter over medium heat.
2. Sauté the garlic: Add 2 cloves of minced garlic to the melted butter and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. Deglaze with wine: Pour in 1/4 cup of dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet. This adds a lot of flavor to the sauce.
4. Add broth and lemon juice: Stir in 1/4 cup of chicken broth and 2 tablespoons of lemon juice. Bring the sauce to a simmer and let it reduce slightly for another 2-3 minutes, or until it thickens slightly.
5. Finish the sauce: Remove the skillet from the heat and stir in 1 tablespoon of chopped fresh parsley and 1 tablespoon of chopped fresh chives. Season with salt and pepper to taste.

Assembling and Serving:

1. Plate the potatoes: Divide the roasted potatoes among plates.
2. Top with salmon: Place a salmon fillet on top of the potatoes on each plate.
3. Drizzle with sauce: Generously drizzle the lemon butter sauce over the salmon and potatoes.
4. Garnish (optional): Garnish with extra fresh parsley or chives, and a lemon wedge for squeezing, if desired.
5. Serve immediately: Serve the Lemon Butter Salmon with Roasted Potatoes immediately and enjoy! This dish is best served hot.

Conclusion:

This Lemon Butter Salmon with Potatoes isn’t just a meal; it’s an experience. The flaky, perfectly cooked salmon, infused with the bright zest of lemon and the richness of butter, paired with tender, golden potatoes, creates a symphony of flavors that will tantalize your taste buds. It’s a dish that’s elegant enough for a special occasion but simple enough for a weeknight dinner. Trust me, once you try it, you’ll be adding it to your regular rotation! But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different herbs. A sprinkle of fresh dill or a pinch of dried thyme can add a delightful twist. Want to kick up the heat? Add a pinch of red pepper flakes to the butter sauce. The possibilities are endless! And the serving suggestions? Oh, where do I even begin? This Lemon Butter Salmon and Potatoes is fantastic on its own, but it also pairs beautifully with a variety of sides. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the salmon. Steamed asparagus or roasted broccoli are also excellent choices, adding a healthy dose of vegetables to your meal. For a more substantial side, consider serving it with quinoa or couscous, which will soak up all that delicious lemon butter sauce. If you’re looking to elevate the presentation, try arranging the salmon and potatoes on a bed of wilted spinach or kale. The vibrant green adds a pop of color and a boost of nutrients. You could also garnish the dish with a sprinkle of fresh parsley or a few lemon wedges for an extra touch of elegance. For variations, consider using different types of potatoes. Baby potatoes, red potatoes, or even sweet potatoes would all work well in this recipe. You could also try grilling the salmon instead of baking it for a smoky flavor. And if you’re not a fan of salmon, you could easily substitute it with another type of fish, such as cod or halibut. I’ve poured my heart into perfecting this recipe, and I truly believe it’s a winner. The combination of flavors, the ease of preparation, and the versatility of the dish make it a standout. But don’t just take my word for it! I urge you to give this Lemon Butter Salmon Potatoes recipe a try. I’m so excited for you to experience the magic of this dish. Once you’ve made it, I would absolutely love to hear about your experience. Did you make any modifications? What sides did you serve it with? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. So go ahead, get cooking, and let me know what you think! Happy cooking!

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