Name: Lemon Butter Salmon Potatoes: A Delicious & Easy Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 (6-ounce) salmon fillets, skin on or off; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon lemon zest, from about 1 lemon; 1 tablespoon chopped fresh parsley; 6 tablespoons unsalted butter; 3 cloves garlic, minced; 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio); 1/4 cup lemon juice, from about 2 lemons; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1/4 teaspoon red pepper flakes (optional); Salt and pepper to taste; 1.5 pounds baby potatoes, halved or quartered if large; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/4 teaspoon paprika; Salt and pepper to taste

Lemon Butter Salmon Potatoes: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine flaky, succulent salmon fillets bathed in a luscious lemon butter sauce, nestled alongside perfectly roasted potatoes. This isn't just a meal; it's an experience.

While the exact origins of pairing salmon with lemon butter sauce are somewhat shrouded in culinary history, the combination speaks to a timeless appreciation for simple, fresh ingredients. Lemon, with its bright acidity, beautifully complements the richness of salmon, creating a harmonious balance of flavors that has been enjoyed for generations. Potatoes, a versatile and comforting staple, provide the perfect earthy counterpoint.

What makes this Lemon Butter Salmon Potatoes recipe so irresistible? It's the symphony of textures – the tender salmon, the creamy sauce, and the crispy-edged potatoes. It's the ease of preparation, making it ideal for a weeknight dinner or an elegant weekend gathering. But most importantly, it's the unforgettable taste. The zesty lemon butter infuses every bite with a burst of sunshine, while the salmon melts in your mouth. This dish is a guaranteed crowd-pleaser, and I can't wait to share my foolproof method for creating it at home!

Ingredients:

For the Salmon:

4 (6-ounce) salmon fillets, skin on or off
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon zest, from about 1 lemon
1 tablespoon chopped fresh parsley

For the Lemon Butter Sauce:

6 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1/4 cup lemon juice, from about 2 lemons
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste

For the Potatoes:

1.5 pounds baby potatoes, halved or quartered if large
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon paprika
Salt and pepper to taste

Preparing the Potatoes:

Preheat your oven to 400°F (200°C). This ensures the potatoes will roast evenly and become perfectly tender and slightly crispy.
Prepare the potatoes. Wash the baby potatoes thoroughly. If they are small, simply halve them. If some are larger, quarter them to ensure they cook at the same rate. Place the prepared potatoes in a large bowl.
Season the potatoes. Drizzle the potatoes with 2 tablespoons of olive oil. Add 1 teaspoon of garlic powder, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of paprika. Season generously with salt and pepper to taste. Don't be shy with the seasoning – it's what gives the potatoes their delicious flavor!
Toss to coat. Toss the potatoes thoroughly to ensure they are evenly coated with the olive oil and spices. This will help them roast evenly and develop a beautiful golden-brown color.
Arrange on a baking sheet. Spread the seasoned potatoes in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the potatoes instead of roasting them. If necessary, use two baking sheets.
Roast the potatoes. Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the potatoes are tender and golden brown, flipping halfway through. Flipping ensures even browning on all sides. You'll know they're ready when you can easily pierce them with a fork.

Preparing the Salmon:

Prepare the salmon fillets. Pat the salmon fillets dry with paper towels. This is crucial for achieving a good sear. Moisture prevents browning.
Season the salmon. In a small bowl, combine the olive oil, salt, pepper, lemon zest, and chopped parsley. Mix well to create a flavorful marinade.
Marinate the salmon. Brush the marinade evenly over both sides of the salmon fillets. Make sure to get the marinade into all the nooks and crannies for maximum flavor. Let the salmon marinate for at least 10 minutes, or up to 30 minutes in the refrigerator. The longer it marinates, the more flavorful it will be.

Cooking the Salmon:

Heat a large skillet. Heat a large skillet (preferably cast iron or stainless steel) over medium-high heat. Add a tablespoon of olive oil to the skillet and let it heat up until it shimmers. The skillet needs to be hot to get a good sear on the salmon.
Sear the salmon. Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Sear for 4-5 minutes, or until the skin is crispy and golden brown. If using skinless fillets, sear for 3-4 minutes per side. Avoid moving the salmon around while it's searing to allow a good crust to form.
Flip the salmon. Gently flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Be careful not to overcook the salmon, as it will become dry.
Remove the salmon from the skillet. Once the salmon is cooked, remove it from the skillet and set it aside on a plate. Cover it loosely with foil to keep it warm while you prepare the lemon butter sauce.

Making the Lemon Butter Sauce:

Melt the butter. In the same skillet (no need to clean it), melt the butter over medium heat.
Sauté the garlic. Add the minced garlic to the melted butter and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
Deglaze with white wine. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. This adds a lot of flavor to the sauce. Let the wine reduce slightly for about 2-3 minutes.
Add lemon juice, Dijon mustard, and honey. Stir in the lemon juice, Dijon mustard, and honey. Whisk well to combine.
Simmer the sauce. Reduce the heat to low and simmer the sauce for 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking.
Add red pepper flakes (optional). If you like a little heat, stir in the red pepper flakes.
Season to taste. Season the sauce with salt and pepper to taste. Remember that the salmon is already seasoned, so taste the sauce before adding too much salt.

Assembling and Serving:

Plate the potatoes. Divide the roasted potatoes among plates.
Top with salmon. Place a salmon fillet on top of the potatoes on each plate.
Drizzle with lemon butter sauce. Generously drizzle the lemon butter sauce over the salmon and potatoes. Make sure to get some of the garlic and browned bits from the skillet onto each plate.
Garnish and serve. Garnish with fresh parsley or lemon wedges, if desired. Serve immediately and enjoy!

Conclusion:

This Lemon Butter Salmon with Potatoes isn't just a meal; it's an experience. The flaky, perfectly cooked salmon, infused with the bright zest of lemon and the richness of butter, paired with tender, golden potatoes, creates a symphony of flavors that will tantalize your taste buds. It's a dish that's both elegant enough for a special occasion and simple enough for a weeknight dinner. Trust me, once you try it, you'll be adding it to your regular rotation! But what truly makes this recipe a must-try is its versatility. Feel free to experiment and make it your own! For a Mediterranean twist, add a sprinkle of Kalamata olives and feta cheese to the potatoes before serving. If you're looking for a bit of heat, a pinch of red pepper flakes in the lemon butter sauce will do the trick. And for those who prefer a different type of potato, sweet potatoes or even roasted baby potatoes work beautifully. Serving Suggestions: * Serve with a side of steamed asparagus or green beans for a complete and healthy meal. * A crisp green salad with a light vinaigrette complements the richness of the salmon and potatoes perfectly. * For a more substantial meal, add a crusty loaf of bread to soak up all that delicious lemon butter sauce. * Consider a chilled glass of Sauvignon Blanc or Pinot Grigio to enhance the flavors of the dish. Variations to Explore: * Herb Infusion: Experiment with different herbs in the lemon butter sauce. Thyme, rosemary, or dill would all be fantastic additions. * Citrus Zest: Try using lime or orange zest instead of lemon for a different citrusy flavor profile. * Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the lemon butter sauce for a spicy kick. * Garlic Lovers: Increase the amount of garlic in the recipe for a more intense garlic flavor. * Sheet Pan Dinner: Roast the salmon and potatoes together on a single sheet pan for even easier cleanup. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a guaranteed crowd-pleaser, and it's surprisingly easy to make, even for beginner cooks. The key to success is using fresh, high-quality ingredients and not being afraid to experiment with different flavors. So, what are you waiting for? Head to the kitchen, gather your ingredients, and prepare to be amazed. I'm so excited for you to try this Lemon Butter Salmon Potatoes recipe! And most importantly, don't forget to share your experience! I'd love to hear how it turned out for you. Did you make any modifications? What did you serve it with? Share your photos and comments on social media using [Your Hashtag] or tag me [Your Social Media Handle]. I can't wait to see your culinary creations! Happy cooking!