Imagine a dish that combines the rich, nutty essence of brown butter, the bright zestiness of fresh lemon, and perfectly cooked salmon that melts in your mouth - this Lemon Brown Butter Salmon and Potatoes recipe is about to become your new obsession! With just one pan and minimal prep time, you'll create a restaurant-quality meal that looks and tastes like you've trained in a professional kitchen. Whether you're trying to impress a date, treat your family, or simply elevate your weeknight dinner game, this recipe is your secret weapon to culinary excellence.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 pound baby potatoes, halved
- 1/4 cup butter
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash the baby potatoes and cut them in half. Pat the potatoes dry with a paper towel to ensure crispy edges.
- Toss the halved potatoes with olive oil, salt, and pepper in a mixing bowl. Spread them cut-side down on one half of the prepared baking sheet.
- Roast the potatoes in the preheated oven for 20-25 minutes until they are golden brown and crispy on the edges.
- While potatoes are roasting, pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a golden brown and develops a nutty aroma, about 3-4 minutes.
- Remove brown butter from heat and stir in minced garlic, lemon zest, and half of the lemon juice.
- After potatoes have roasted for 20-25 minutes, remove the baking sheet and push potatoes to one side. Place salmon fillets on the other side of the sheet.
- Brush the salmon generously with the prepared brown butter mixture, reserving some for serving.
- Return the baking sheet to the oven and cook for an additional 8-10 minutes, or until salmon is cooked to your desired doneness and reaches an internal temperature of 145°F.
- Remove from oven and drizzle the remaining brown butter sauce over the salmon and potatoes.
- Garnish with fresh chopped parsley and serve immediately with the remaining lemon wedges for squeezing.
Tips
- Pat your salmon and potatoes completely dry before cooking to ensure crispy edges and perfect browning.
- Watch your brown butter carefully - it can quickly go from golden and nutty to burnt. Remove from heat as soon as it turns amber and smells nutty.
- Use a meat thermometer to check salmon's doneness. 145°F is the perfect internal temperature for safely cooked, moist salmon.
- For extra flavor, try adding fresh herbs like thyme or dill to your brown butter mixture.
- Choose skin-on salmon fillets for added moisture and flavor, if possible.
- Let the salmon rest for 2-3 minutes after cooking to help retain its juices and ensure maximum tenderness.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 38g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 120mg
