Name: Oven-roasted salmon and broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, patted dry; 5 oz broccoli florets, cut into small pieces; 3.5 oz yukon gold potatoes, diced into half-inch cubes; 1 tsp extra virgin olive oil; 1 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Heat oven to 400°F with the oven-safe skillet inside. In a bowl, toss the potatoes with one-third of the oil and a quarter of the salt and pepper. In a separate bowl, toss the broccoli with another quarter of the oil and a quarter of the salt and pepper.
Using a dry towel or oven mitt on the hot handle, carefully remove the hot skillet from the oven. Add the potatoes in a single layer. Roast for 12 minutes.
Add the broccoli to the skillet with the potatoes. Return to the oven and roast until the potatoes are tender and the broccoli is browned at the edges, about 8 minutes. Transfer all vegetables to a plate and wipe any stuck bits from the skillet.
The skillet handle is still very hot, so keep using your mitt. Set the empty skillet over medium-high heat on the stove. Season the salmon on both sides with the remaining salt and pepper. Add the remaining oil to the skillet. Place the salmon skin-side down, pressing it flat with a spatula for 10 seconds. Sear for 4 minutes until the skin is crisp.
Return the skillet to the oven at 400°F. Roast until the salmon is opaque, about 5 minutes. During the last 2 minutes, place the vegetables back into the skillet to reheat. Use a towel on the handle to remove the pan and let the fish rest for 2 minutes. Done when flakes easily, 145°F.
Plate the salmon alongside the roasted vegetables and drizzle the lemon juice over the top.

Nutrition

Ingredients

Instructions

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