Here’s a comforting yet fresh recipe for Creamy Lemon Butter Salmon with Corn & Broccoli a perfect balance of richness, brightness, and wholesome veggies. It’s quick enough for a weeknight, but elegant enough to serve guests.
🐟 Creamy Lemon Butter Salmon with Corn & Broccoli
🧂 Ingredients:
For the Salmon:
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4 salmon fillets (skin-on or off, about 6 oz each)
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Salt and pepper to taste
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1 tbsp olive oil
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1 tbsp butter
For the Creamy Lemon Butter Sauce:
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3 tbsp butter
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4 garlic cloves, minced
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1 cup corn kernels (fresh, canned, or frozen)
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1½ cups small broccoli florets (blanched or steamed until just tender)
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1 cup heavy cream (or half-and-half for lighter version)
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½ cup grated Parmesan cheese
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Zest of 1 lemon
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2–3 tbsp fresh lemon juice (adjust to taste)
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Salt and pepper to taste
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Optional: pinch of red pepper flakes for a little heat
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Fresh parsley or basil for garnish
👩🍳 Instructions:
1. Cook the Salmon:
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Pat salmon dry and season both sides with salt and pepper.
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Heat olive oil and butter in a large skillet over medium-high heat.
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Add salmon fillets skin-side down (if applicable) and sear for 4–5 minutes per side, or until golden and just cooked through.
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Remove from pan and set aside.
2. Make the Creamy Lemon Butter Sauce:
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In the same pan, reduce heat to medium and add 3 tbsp butter.
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Add garlic and cook for 30 seconds until fragrant.
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Stir in corn and cook for 2–3 minutes (if frozen, cook until heated through).
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Add steamed broccoli and stir to combine.
3. Add Cream and Cheese:
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Pour in the cream and bring to a simmer. Stir in Parmesan, lemon zest, and lemon juice.
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Let it cook for 3–5 minutes until slightly thickened.
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Season with salt, pepper, and red pepper flakes to taste.
4. Finish the Dish:
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Return salmon to the pan and spoon sauce over the top.
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Simmer for another 2 minutes to warm everything through.
🍽️ To Serve:
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Serve salmon over rice, mashed potatoes, or pasta.
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Garnish with chopped parsley, lemon slices, or extra Parmesan.
🥦 Tips & Variations:
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No cream? Try coconut cream for a dairy-free version.
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Add grains: Serve with quinoa or farro for a fiber-rich twist.
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Want extra veggies? Add spinach, cherry tomatoes, or mushrooms to the sauce.