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Baked Salmon with Lemon Herb Sauce and Roasted Vegetables Recipe

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4.1 from 14 reviews

This Baked Salmon with Amazing Lemon Sauce recipe features tender salmon filets and roasted vegetables smothered in a rich and creamy lemon herb sauce. Roasted gold potatoes and broccoli complement the delicate salmon, while the buttery lemon sauce brings everything together for a vibrant, satisfying meal perfect for a family dinner or special occasion.

  • Total Time: 50 minutes
  • Yield: 3-4 servings

Ingredients

For the Sheet Pan:

  • 1 lb small gold potatoes, cut into bite-sized pieces
  • Olive oil, as needed
  • Garlic powder, to taste
  • Salt, to taste
  • Pepper, to taste
  • 2-3 cups broccoli florets (baby broccoli preferred)
  • 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. Place the cut gold potatoes on the baking sheet and drizzle with olive oil. Sprinkle garlic powder, salt, and pepper over the potatoes, then toss to coat evenly. Roast the potatoes for 25 minutes or until they are lightly browned and tender.
  2. Make the Lemon Herb Sauce: While the potatoes roast, begin your sauce by melting 6 tablespoons of butter in a saucepan over medium-low heat. Add the minced garlic, shallot, and fresh thyme sprigs. Sauté for 3-5 minutes until the shallot is soft and fragrant. Pour in the chicken broth and heavy cream, then bring the mixture to a low simmer. Allow the sauce to simmer gently until it thickens enough to coat the back of a spoon. Remove the thyme sprigs, then whisk in the lemon juice and chopped herbs. Season with salt and pepper to taste and adjust the butter amount to up to 8 tablespoons if desired. Set the sauce aside on low heat.
  3. Bake the Salmon and Broccoli: Once the potatoes have roasted for 25 minutes, add the broccoli florets and salmon filets to the same baking sheet. Either drizzle or brush them with a little olive oil, and season with salt and pepper. Return the sheet pan to the oven and bake for an additional 10-15 minutes, until the salmon is cooked through and flakes easily with a fork but is still moist.
  4. Serve: Plate the roasted salmon, potatoes, and broccoli. Spoon generous amounts of the creamy lemon herb sauce over the salmon and vegetables. Garnish with extra fresh herbs and lemon wedges if desired. Enjoy your vibrant, flavorful meal!

Notes

  • If baby broccoli is unavailable, regular broccoli florets can be used.
  • You can swap fresh parsley for basil in the sauce to vary the flavor.
  • Adjust the amount of butter in the sauce to your preference for richness.
  • Check salmon doneness frequently during the final bake to avoid drying it out.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Find it online: https://recipeteach.com/baked-salmon-with-lemon-herb-sauce-and-roasted-vegetables-recipe/