Name: Salmon with potatoes and broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 6 oz skin-on Atlantic salmon fillet, 1-inch thick, patted dry; 5 oz broccoli florets; 2 tbsp water; 1 tsp lemon juice

Ingredients

8 items

3½ oz Yukon Gold potatoes, cut into 1/2-inch cubes
1 tsp extra virgin olive oil
3/4 tsp salt
1/2 tsp black pepper
6 oz skin-on Atlantic salmon fillet, 1-inch thick, patted dry
5 oz broccoli florets
2 tbsp water
1 tsp lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F with a half-sheet pan inside. In a bowl, toss the potatoes with a third of the olive oil and a pinch of the salt and pepper. Carefully spread the potatoes in a single layer on the hot sheet pan. Roast for 12 minutes, stir or flip the pieces, and continue roasting until deep golden and tender, about 13 to 18 minutes more.
About 8 minutes before the potatoes are finished, heat the remaining oil in a nonstick skillet over medium-high heat. Season the salmon with a pinch of salt and pepper. Place the salmon in the pan skin-side down. Cook undisturbed until the flesh is opaque two-thirds of the way up the side, about 4 to 5 minutes. Flip and cook until the fish flakes easily at the thickest part, 2 to 3 minutes more. Done when fish flakes easily, 145°F.
Place the broccoli and water in a microwave-safe bowl. Cover tightly and microwave on high until bright green and tender-sharp, about 3 minutes. Drain well and season with a pinch of salt.
Arrange the roasted potatoes and steamed broccoli on a plate beside the salmon. Squeeze the lemon juice over the salmon and serve immediately.

Nutrition

Ingredients

Instructions

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