Crispy golden brown roasted potatoes: HELLO yes.
Tender baby broccoli with a little crunchy char: check check.
Baked salmon, simply salted, peppered, brushed with olive oil, and baked to flaky perfection: absolutely.
And enter -> the herby, creamy, lemony lemon sauce. Yes, yes, and y-e-s. Everything else is delicious, but if we’re being honest, it really just serves in the supporting role for this sauce.
This lemon sauce is a showstopper. It’s creamy and rich and light all at the same time. It starts with shallots and gets infused with a few sprigs of fresh thyme and finished with a little sizzle of lemon juice, and it feels like there should be more to explain but really, that is the beauty of it. It’s simple and it’s got really beautiful, gentle, universally delicious flavor and just MWAH.
Anyone Can (and Should) Make This
Bjork, God bless him, doesn’t cook at all, like, ever. He has made dinner maybe twice in ten years. He does so many things for our family; cooking is just not one of them. But as of this last month, that same Bjork has now been making this baked salmon for dinner. THIS IS MAJOR HEADLINE NEWS.
Bjork’s dinner night = we get flaky, buttery baked salmon, roasted broccoli, crispy potatoes, and that amazing lemon sauce.
And me = happy, happy, happy.
If you can just block out the bibs and highchairs, pauses to cut broccoli, incessant toddler questions, occasional baby giggles, and multiple trips back to the fridge for just one more thing, it *almost* feels like a fancy restaurant. Add a glass of wine and put us out on the deck, and I’m 95% sure I’m dining at a neighborhood bistro. More crispy potatoes! Another piece of salmon. Pass the lemon sauce, please.
How To Make The Best Baked Salmon
If Bjork can make this, so can you! Here’s how easy this is.
First: bake your potatoes, broccoli, and salmon on a sheet pan. (They each have separate cooking times so we’ll just add them at various intervals. NBD. And for what it’s worth, I love baking salmon because it I find it cooks more evenly and more predictably than on the stovetop where I’m always left wondering if it’s over or underdone.)
Secondly, and ideally while things are roasting since you’ll have a little time on your hands, get out a pan and make a quick but (have I mentioned) AMAZING lemon sauce.
The herbs, the shallots, the creaminess with the zip of lemon. UGH I could cry. Try not to eat spoonfuls of it while waiting for your salmon. Or just give in. It’s so good.
Finally: pile your roasted goodness onto a plate or shallow bowl and liberally cover with sauce. Notice I did not say drizzle. I said cover. Words matter.
The lemon sauce is intended for the salmon, mostly, but let me tell you: potatoes and broccoli straight up dunked in leftover sauce is next-level.
This is me raising my glass to you as we eat salmon smothered in lemon sauce with bites of crispy potato and broccoli in our home kitchens / pretend fancy restaurants together. It’s just such a treat and I hope you love it. Enjoy!
Prefer To Watch Instead Of Read?
Baked Salmon with Amazing Lemon Sauce: FAQs
More Salmon and Sauce Recipes We’re Swooning Over
- Coconut Curry Salmon (salmon has never been this good!)
- BBQ Salmon Bowls with Mango Avocado Salsa (bring your self-control with this salsa because it’s gooooood)
- Spicy Salmon Burgers (a delicious, SOS-friendly dinner on your table in a jif)
- Perfect Baked Salmon with Lentils and Lemon Herb Sauce (just toss it all on a pan and bake it – super easy!)
- 5-Minute Magic Green Sauce (a super quick sauce to add YUM to everything!)
One More Thing!
This recipe is part of our completely delicious broccoli recipes page. Check it out!