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Baked Salmon with Lemon Herb Cream Sauce and Roasted Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 84 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 3-4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Salt

Description

This Baked Salmon with Amazing Lemon Sauce recipe is a simple yet elegant one-pan meal featuring tender salmon filets roasted alongside crispy gold potatoes and fresh broccoli. The star is a rich, creamy lemon herb sauce made with butter, garlic, shallots, thyme, and fresh herbs, balancing the flavors perfectly. Ready in under an hour, it’s perfect for a wholesome weeknight dinner or a special occasion.

Ingredients

Units Scale

Sheet Pan Ingredients

  • 1 lb small gold potatoes, cut into bite-sized pieces
  • Olive oil, as needed for tossing
  • Garlic powder, salt, and pepper, to taste
  • 2-3 cups broccoli florets (baby broccoli works well)
  • 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

  1. Roast the Potatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Toss the bite-sized gold potatoes with olive oil, garlic powder, salt, and pepper to coat evenly. Spread them out on the sheet and roast for about 25 minutes, or until they are lightly browned and crispy on the edges.
  2. Make the Lemon Herb Sauce: While the potatoes roast, prepare the sauce. In a medium saucepan over medium-low heat, melt the butter. Add the minced garlic, shallot, and thyme sprigs, sautéing gently until softened and fragrant. Pour in the chicken broth and heavy cream, allowing the mixture to simmer gently until it thickens slightly. Remove the thyme sprigs, then whisk in the fresh lemon juice and stir in the chopped parsley or basil. Season the sauce with salt and pepper to your liking.
  3. Bake the Salmon and Broccoli: After the potatoes have roasted for 25 minutes, remove the baking sheet from the oven. Add the broccoli florets and place the salmon filets on the sheet pan alongside the potatoes. Return to the oven and bake for an additional 10-15 minutes, or until the salmon is fully cooked through and flakes easily with a fork, and the broccoli is tender-crisp.
  4. Serve and Enjoy: Plate the roasted salmon, broccoli, and potatoes. Spoon the luscious lemon herb sauce generously over the salmon and vegetables. Garnish with extra fresh herbs and lemon wedges if desired, and serve immediately for a delightful, balanced meal.

Notes

  • You can substitute baby gold potatoes with any small roasting potato variety.
  • Make sure not to overcook the salmon to keep it tender and juicy; baking times may vary depending on thickness.
  • For a dairy-free option, substitute butter with olive oil and use coconut cream instead of heavy cream.
  • Fresh herbs like basil or parsley can be swapped according to your preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://littlespoonbites.com/baked-salmon-with-lemon-herb-cream-sauce-and-roasted-potatoes-recipe/