Crispy Salmon With Broccoli and Potatoes
Salmon fillets roast on top of broccoli and potato wedges so the fish stays glossy while the vegetables crisp underneath. One sheet pan, one cleanup, and dinner is done.
The vegetables go on the pan first because they take longer. Small potato wedges and broccoli florets roast for 15 minutes before the salmon is added, so everything finishes together.
Skin-On Salmon Holds Together
Skin protects the fillet and keeps it from drying out. Even if you do not eat the skin, leave it on during roasting. It peels away cleanly after cooking if you prefer.
A Mustard Glaze Is Enough
A thin brush of Dijon mustard and honey over the salmon gives it color and a slight tang without overwhelming the fish.
Ingredients
- 4 salmon fillets, 6 oz each, skin on
- 1 lb small potatoes, cut into wedges
- 1 lb broccoli, cut into florets
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
Steps
Start the vegetables
Toss potatoes and broccoli with oil, garlic powder, salt, and pepper. Spread on a sheet pan and roast at 425 degrees F for 15 minutes.
Glaze the salmon
Mix mustard and honey. Brush over the tops of the salmon fillets.
Add salmon to the pan
Push vegetables to the edges and lay salmon in the center. Roast 10 to 12 minutes until salmon flakes easily.
Serve
Divide salmon, broccoli, and potatoes among plates and spoon any pan juices over the top.
Swap the Vegetables
- Asparagus or green beans can replace broccoli and cook in the same time.
- For extra crisp potatoes, leave them in 5 minutes before adding broccoli.
- A squeeze of lemon over everything before serving brightens the dish.
Nutrition per serving
| Calories | 430 kcal |
| Protein | 34 g |
| Carbohydrates | 26 g |
| Fat | 22 g |
| Sodium | 480 mg |
