Baked Salmon with Lemon Herb Cream Sauce and Roasted Potatoes Recipe

I absolutely love how this Baked Salmon with Lemon Herb Cream Sauce and Roasted Potatoes Recipe comes together — it’s like a complete meal on a sheet pan that’s both comforting and elegant. The combination of tender roasted potatoes, perfectly baked salmon, and that rich, zingy lemon herb cream sauce just can’t be beat. Every time I make it, my family goes crazy for that sauce alone!

Whether you’re cooking for a weeknight dinner or a special occasion, you’ll find that this recipe is a total crowd-pleaser. Plus, it’s straightforward enough that even if you haven’t baked fish much before, you’ll have success with it. The lemon herb cream sauce brings brightness and a silky finish that makes this Baked Salmon with Lemon Herb Cream Sauce and Roasted Potatoes Recipe totally worth trying—and making over and over.

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Ingredients You’ll Need

These ingredients work so well together because they’re simple, fresh, and let the salmon shine. When shopping, look for firm salmon fillets and fresh herbs for the best flavor.

• Small gold potatoes: They roast up crispy on the outside and tender inside—perfect for soaking up sauce.
• Olive oil: Use a good quality one to enhance the flavor of the potatoes and veggies.
• Garlic powder, salt, and pepper: These seasonings bring depth to the potatoes; don’t skimp on seasoning!
• Broccoli florets: I love baby broccoli here for its tenderness, but regular broccoli works great too.
• Salmon fillets: Fresh or thawed wild-caught salmon gives the best flavor and flaky texture.
• Butter: Key to making the sauce rich and silky.
• Garlic and shallot: These aromatics add complexity to the lemon herb cream sauce.
• Fresh thyme sprigs: I use fresh thyme because it imparts a lovely earthiness.
• Heavy cream: This makes the sauce beautifully creamy without overpowering the lemon.
• Chicken broth: Adds savory depth and thins out the sauce to the perfect consistency.
• Lemon juice: Brightens the cream sauce and cuts through the richness.
• Fresh parsley or basil: Fresh herbs stirred in at the end give a bright, herbal finish.
• Salt and pepper to taste: Essential final seasoning—taste as you go!

Variations

I like to mix things up sometimes, and this Baked Salmon with Lemon Herb Cream Sauce and Roasted Potatoes Recipe is super flexible. You can tailor it to your tastes or what you have in your fridge.

• Swap the Herbs: I once used rosemary instead of thyme for a more piney aroma that still worked beautifully.
• Switch the Veggies: Feel free to roast asparagus, green beans, or Brussels sprouts instead of broccoli for a fresh twist.
• Make it Dairy-Free: Use coconut cream or a non-dairy alternative and olive oil instead of butter for a creamy sauce without dairy.
• Add Heat: If you love spice, sprinkle a pinch of red pepper flakes into the sauce for a subtle kick.

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

Step 1: Roast the Potatoes to Crispy Perfection

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper—this really helps with easy cleanup. Toss your bite-sized gold potatoes with olive oil, garlic powder, salt, and pepper, making sure each piece is evenly coated. Spread them out on the pan in a single layer and roast for about 25 minutes until they’re golden and just starting to crisp. You want them tender inside but with a nice bite on the outside—keep an eye on them so they don’t burn!

Step 2: Make the Life-Changing Lemon Herb Cream Sauce

While the potatoes roast, get your sauce ready. Melt butter over medium-low heat in a small skillet or saucepan, then add minced garlic, shallot, and fresh thyme sprigs. Sauté gently until the shallots are soft and fragrant, about 3-4 minutes. Next, stir in the chicken broth and heavy cream, letting it simmer so the sauce thickens slightly. Now whisk in fresh lemon juice, add chopped parsley or basil, and season with salt and pepper to taste. The result is a silky, tangy sauce that feels like it belongs in a fancy restaurant—but it’s so easy!

Step 3: Add Salmon and Broccoli, Then Bake Until Perfect

After your potatoes have been roasting for about 25 minutes, add the broccoli florets and salmon fillets directly to the same pan. Drizzle the salmon with a touch of olive oil and season with salt and pepper. Pop the pan back into the oven and bake everything together for 10-15 more minutes until the salmon flakes easily with a fork and broccoli is tender but still bright green. This final bake melds the flavors and ensures everything finishes cooking evenly.

Step 4: Serve It Up with Sauce and Lemon Wedges

When everything’s done, plate the salmon, potatoes, and broccoli. Generously spoon over the lemon herb cream sauce, add an extra sprinkle of fresh herbs, and don’t forget lemon wedges for squeezing over. This last touch of fresh lemon juice brightens the whole dish and makes it sing. Grab your favorite fork, sit down, and enjoy the magic you just made!

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

Garnishes

I always top the salmon with a handful of chopped fresh parsley or basil for color and freshness, and I love adding lemon wedges on the side so everyone can brighten their plate exactly how they like. A little extra cracked black pepper on top just before serving adds a subtle spicy note that complements the creamy sauce beautifully.

Side Dishes

This recipe includes potatoes and broccoli, but if I want to add a little extra, I sometimes throw together a light mixed greens salad with a simple vinaigrette or some garlic bread for soaking up the luscious sauce. A chilled glass of white wine pairs perfectly, making the meal feel extra special without extra fuss.

Creative Ways to Present

For a special occasion, I like to plate the salmon on a bed of the roasted potatoes, then drizzle the lemon herb cream sauce artistically over the top and around the edges. Garnishing with edible flowers or microgreens gives it a restaurant-quality look. Setting the table with fresh lemons cut into thin slices adds a cheerful touch that guests always ask about!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 2 days. The potatoes can soften a bit overnight, but reheated gently, they still taste great. I keep the sauce separate when possible to maintain its creamy texture and freshness.

Freezing

Freezing salmon can be tricky because the texture changes, but if you want to freeze this dish, I recommend freezing only the cooked potatoes and broccoli separately, and making a fresh sauce next time. If you do freeze the whole cooked dish, use freezer-safe containers and consume within 1 month for best quality.

Reheating

To reheat, I gently warm leftovers in a low oven (around 275°F) covered with foil to avoid drying out the salmon. If you kept the sauce separate, warm it gently on the stovetop, adding a splash of broth or cream if it’s too thick. This method keeps the salmon tender and sauce smooth.

FAQs

Final Thoughts

This Baked Salmon with Lemon Herb Cream Sauce and Roasted Potatoes Recipe has become one of my go-to dinners because it’s so versatile and utterly delicious. I love how it makes a special meal feel effortless, and truly, the lemon cream sauce is the star that brings everything together. I’m excited for you to try it out—you’ll see just how simple it is to impress your family or guests with this one-pan wonder!

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