Easy Salmon with Broccoli and Potatoes (Print version)
A one-pan salmon dinner with roasted baby potatoes, broccoli, lemon garlic butter, and flaky salmon fillets.
# Ingredients:
For the salmon and vegetables
01 -
1 1/4 lb (565 g) baby gold or red potatoes, halved or quartered
02 -
1 large head broccoli, cut into small florets, about 1 lb (450 g)
03 -
4 salmon fillets, about 6 oz (170 g) each
04 -
3 tablespoons olive oil, divided
05 -
1 1/2 teaspoons garlic powder, divided
06 -
1 teaspoon smoked paprika, divided
07 -
1 teaspoon fine salt, divided
08 -
1/2 teaspoon black pepper, divided
For finishing
09 -
2 tablespoons unsalted butter, cut into 4 pieces
10 -
1 lemon, half zested and all cut into wedges
11 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 425 F. Line a large rimmed sheet pan with parchment paper.
02 -
Toss the potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread cut-side down and roast for 15 minutes.
03 -
Pat the salmon dry. Rub with 1/2 tablespoon olive oil, lemon zest, the remaining paprika, 1/4 teaspoon salt, and a pinch of pepper.
04 -
Toss the broccoli with the remaining 1/2 tablespoon olive oil, remaining 1/2 teaspoon garlic powder, remaining 1/4 teaspoon salt, and remaining pepper.
05 -
Remove the pan from the oven. Push potatoes to one side, add the broccoli, and place salmon fillets in the open space. Roast for 10-12 minutes, until salmon flakes easily and broccoli is browned at the tips.
06 -
Top each salmon fillet with butter while hot. Squeeze lemon over the pan, sprinkle with parsley, and serve with extra lemon wedges.
# Good to know:
01 -
Cut potatoes into small even pieces so they finish before the salmon dries out.
02 -
Best served right after roasting while the salmon is moist and the potatoes are crisp-edged.