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Baked salmon fillet with lemon cream sauce, roasted potatoes, and broccoli on a ceramic plate

Baked Salmon with Amazing Lemon Cream Sauce Recipe

Baked salmon with lemon cream sauce is a comforting dinner featuring tender, flaky salmon, roasted vegetables, and a rich creamy citrus finish. It is an easy choice for a satisfying weeknight meal with balanced textures and bright flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 3 servings (depends on how much salmon you use)
Course: Dinner
Cuisine: American
Calories: 646
Ingredients Method Notes

Ingredients
  

Salmon and Vegetables
  • 1 lb. small gold potatoes, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon each garlic powder and salt
  • 2-3 cups broccoli florets
  • 1.5-2 lbs. salmon, cut into 2-4 filets
Lemon Cream Sauce
  • 1 tablespoon salted butter
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • 4-5 sprigs fresh thyme
  • 2 teaspoons lemon zest and 1 tablespoon lemon juice
Garnish
  • extra thyme leaves for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper.
  2. Place the potatoes on the prepared baking sheet and coat them with olive oil, garlic powder, and salt.
Roasting
  1. Roast the potatoes for 25 minutes until they are lightly browned.
  2. Add the broccoli and salmon to the baking sheet with the potatoes. Coat or brush them with a little more olive oil, garlic powder, and salt.
  3. Continue baking for 10-15 minutes, until the salmon is cooked to your preferred doneness and flakes easily.
Lemon Cream Sauce
  1. While the potatoes roast, melt the butter over medium-low heat.
  2. Add the garlic and shallot and sauté for 3-5 minutes until softened and fragrant.
  3. Stir in the chicken broth, heavy cream, and thyme sprigs. Bring the mixture to a low simmer and cook gently until the sauce thickens and reduces by about half.
  4. Remove the thyme sprigs, then whisk in the lemon zest and lemon juice.
Serving
  1. Serve the salmon with the roasted potatoes and broccoli, topped with a spoonful of lemon cream sauce and extra thyme leaves for garnish.

Notes

For the best texture, cook the salmon until it changes from translucent to flaky while still remaining moist.