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

Ingredients

9 items

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

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 half the olive oil, a scant 1/8 teaspoon of the salt, and a pinch of the pepper. Carefully spread the potatoes in a single layer on the hot sheet pan. Roast for 12 minutes, stir 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 1/4 teaspoon of the salt and 1/8 teaspoon of the 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 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 small pinch of the remaining salt.
Arrange the roasted potatoes and steamed broccoli on a plate beside the salmon. Squeeze the lemon juice over the salmon and top with the chopped parsley.

Nutrition

Ingredients

Instructions

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