Salmon with Roasted Potatoes and Broccoli: A Delicious Family Dish
A complete, healthy dinner featuring herb-crusted salmon fillets with crispy roasted potatoes and tender broccoli florets. All cooked on one sheet pan for easy prep and cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4 (6 oz) salmon fillets, skin-on
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 3 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 lemon, sliced
- 2 tbsp chopped fresh parsley
- Optional: 2 tbsp grated Parmesan for potatoes
Instructions
- Prep: Preheat oven to 425°F (220°C). Line baking sheet with parchment.
- Roast Potatoes: Toss potatoes with 2 tbsp oil, garlic powder, paprika, thyme, salt, and pepper. Roast 20 mins.
- Add Broccoli: Toss broccoli with remaining oil. Push potatoes to one side, add broccoli to pan. Roast 10 mins.
- Cook Salmon: Season salmon, place skin-side down next to veggies. Add lemon slices. Roast 12-15 mins until salmon flakes.
- Finish: Sprinkle with parsley and Parmesan (if using). Serve immediately.
Notes
- Perfect Timing: Thicker fillets may need 2-3 extra minutes
- Crispy Skin: Start salmon skin-side down in cold skillet before roasting
- Variations: Swap sweet potatoes or asparagus for seasonal options
- Meal Prep: Components keep 3 days refrigerated
Nutrition
- Serving Size: 1 fillet + veggies
- Calories: 420
- Sugar: 3g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg
