Salmon Broccoli Potatoes

This simple salmon, broccoli, and potato dish has become my weeknight savior when I need something nutritious and impressive without spending hours in the kitchen. The combination of flaky salmon, crispy potatoes, and charred broccoli creates a restaurant-worthy meal right at home.

I first created this recipe during a particularly busy work week when I needed something healthy that wouldn’t keep me in the kitchen all evening. Now it’s in my regular rotation and even my seafood-hesitant friends request it when they visit.

Ingredients

• Fresh salmon fillets: The star protein that cooks quickly and provides heart-healthy omega-3 fatty acids
• Mini potatoes: Their small size allows them to crisp up beautifully while still getting tender inside
• Broccoli florets: Develop a wonderful char when cooked alongside the salmon, adding both nutrition and texture
• Romaine heart: Provides the fresh, crunchy base that balances the warm toppings
• Red wine vinegar: Gives the dressing its tangy backbone and helps cut through the richness of the salmon
• Dried oregano: Adds a Mediterranean flavor profile that elevates the entire dish
• Honey: Balances the acidity with just enough sweetness to round out the dressing
• Olive oil: Creates the silky base for the dressing while adding its own fruity notes

Step-by-Step Instructions

Prep the vegetables:

Start by chopping the romaine into bite-sized pieces, thinly slicing the potatoes about 1/4 inch thick, and trimming the broccoli into small florets. Cutting the vegetables properly ensures everything cooks evenly and creates the perfect texture in the final dish.

Start with the potatoes:

Heat your large sauté pan until it’s properly hot, then add the tablespoon of neutral oil. Arrange the potato slices in a single layer and let them cook undisturbed for 4-5 minutes until they begin to develop a golden crust on the bottom. This initial searing is crucial for developing flavor.

Add salmon and broccoli:

Place the salmon fillets skin-side down in the pan alongside the potatoes, then scatter the broccoli florets around them. Season everything generously with kosher salt and freshly ground black pepper. Gently mix just the potatoes and broccoli, being careful to leave the salmon undisturbed so it cooks properly.

Finish cooking components:

After 2-3 minutes, carefully flip the salmon to cook the other side. Continue cooking everything until the potatoes are golden brown and crispy on both sides, the broccoli has developed some char, and the salmon is cooked to your preferred doneness. The entire cooking process should take about 10 minutes total.

Make the vinaigrette:

While everything cooks, combine the red wine vinegar, lemon juice, dried oregano, salt, pepper, honey, and olive oil in a jar or bowl. Whisk vigorously until the mixture is completely emulsified. This dressing can be made ahead and stored in the refrigerator for up to a week.

Assemble the dish:

Arrange the chopped romaine in a serving bowl or individual plates. Top with the golden crispy potatoes, charred broccoli, and portions of the flaky salmon. Drizzle several tablespoons of the oregano vinaigrette over everything just before serving.

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The mini potatoes are truly my favorite component of this dish. I discovered through much trial and error that slicing them thinly rather than halving them creates the perfect ratio of crispy exterior to creamy interior. My family now requests "those crispy potatoes" regardless of what protein I’m serving!

Storage and Leftovers

This salmon dish makes excellent leftovers, though I recommend storing the components separately if possible. The cooked salmon, potatoes, and broccoli will keep well in an airtight container in the refrigerator for up to 3 days. The dressing should be stored separately and will stay fresh for up to a week. When ready to enjoy leftovers, the vegetables and potatoes can be quickly reheated in a skillet or microwave, while the salmon is often best enjoyed cold to prevent it from becoming overcooked.

Ingredient Substitutions

The beauty of this recipe lies in its flexibility. If salmon isn’t available or is outside your budget, try substituting chicken thighs, firm white fish like cod, or even tofu for a vegetarian option. The mini potatoes can be replaced with sweet potatoes, butternut squash cubes, or even cauliflower florets for a lower-carb alternative. Broccoli can be swapped for asparagus, green beans, or Brussels sprouts depending on what’s in season. The dressing works with any vinegar you have on hand—balsamic, apple cider, or white wine vinegar all make excellent alternatives to red wine vinegar.

Serving Suggestions

This versatile dish can be presented in multiple ways depending on the occasion. For a casual family dinner, serve it family-style in a large bowl where everyone can help themselves. For a more elegant presentation, arrange individual portions on plates with the salmon as the centerpiece surrounded by the potatoes and broccoli, with the romaine creating a beautiful bed underneath. The dish pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio. For a heartier meal, consider adding a side of crusty bread to soak up the delicious dressing.

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This dish proves that quick and easy meals can still feel special and indulgent!

Frequently Asked Questions

→ How do I ensure the salmon stays moist while cooking?

Cook the salmon over medium-high heat for 2-3 minutes per side until golden, avoiding overcooking. Let it rest to retain juices.

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Thaw it beforehand and pat it dry to prevent excess moisture while cooking.

→ What other vegetables can I use instead of broccoli?

You can substitute with asparagus, green beans, or zucchini. Adjust the cooking time as needed to keep them crisp.

→ Can I make the vinaigrette ahead of time?

Absolutely! Prepare the dressing up to 3 days ahead and refrigerate in an airtight container. Shake or whisk before using.

→ Do I have to peel the potatoes?

No, there's no need to peel the mini-potatoes. The skin adds texture and flavor when roasted.