Baked Salmon with Amazing Lemon Sauce
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.7 out of 5 stars
(48)
Ingredients
3-4 servings
- 1 lb small gold potatoes, cut into bite-sized pieces
- Olive oil + garlic powder, salt, and pepper
- 2–3 cups of broccoli florets (I’m using baby broccoli in the photos)
- 1–2 lbs. salmon (cut into 2-4 filets)
- 6–8 tablespoons butter
- 1–2 cloves garlic, minced
- 1 shallot, minced
- 2–3 sprigs of 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
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Preparation
Step 1
Preheat the oven to 400 degrees. Line a baking sheet with parchment. Add the potatoes to the pan and toss with a little bit of olive oil, garlic powder, salt, and pepper. Roast for 25 minutes until lightly browned and delicious.
Step 2
While the potatoes are roasting, make your sauce. Melt the butter over medium low heat (starting with 6 tablespoons and add the last two if needed once the sauce is cooked). Add the garlic, shallot, and thyme sprigs; sauté for 3-5 minutes until soft and fragrant. Add broth and cream; bring to a low simmer. Let the sauce hang out over low heat until it starts to thicken enough to coat the back of a spoon. Remove the thyme sprigs. Whisk in the lemon juice, stir in the herbs, and season with salt and pepper.
Step 3
Add the broccoli and the salmon to the potato pan (keeping the potatoes on there). Toss or brush with a little more oil, salt, and pepper. Bake for another 10-15 minutes, until the salmon is fully cooked – it should be just past the point of translucent where it flakes apart very easily but isn’t dried out.
Step 4
Serve salmon, potatoes, and broccoli with big spoonfuls of sauce, more herbs, and more lemon wedges.
Step 5
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Chef's notes
The lemon sauce is intended for the salmon, mostly, but potatoes and broccoli dunked in leftover sauce is next-level.
Ensure not to overcook the salmon to prevent it from drying out.
Salmon skin is technically edible, but it’s better to slide the skins off the filets before plating.
