Sheet Pan Salmon with Roasted Broccoli & Potatoes
We love a quick and easy weeknight dinner, and this Sheet Pan Salmon with roasted broccoli and potatoes checks all those boxes! The cook time is staggered for the vegetables and the fish, so you have perfectly cooked salmon and veggies every single time. Plus, there's no mess to cleanup! Serve this with a drizzle of beurre blanc, which elevates the whole dish. A family-friendly salmon dinner. Gluten-free, dairy-free.
Servings: 5 servings
Calories: 264kcal
Equipment
Large rimmed sheet pan lined with parchment paper
Ingredients
- 5 (6oz) salmon fillets skin on or off, about 1¾-2 lbs
- 1½-2 lbs Yukon gold potatoes cut into ½-inch pieces
- 2 heads broccoli cut into florets
- 3 Tbsp extra virgin olive oil divided
- 1½ tsp Kosher salt divided
- ½ tsp granulated garlic
- Citrus beurre blanc
- Fresh dill
- Lemon wedges for serving
Instructions
- Roast the broccoli and potatoes. Preheat an oven to 425°F / 220°C. Place broccoli and potatoes on a sheet pan lined with parchment, then drizzle with 2 Tbsp olive oil and ½ tsp Kosher salt. Roast for 15 minutes, then toss.
- Prep the salmon. Lightly pat the salmon fillets dry with a paper towel, then drizzle with remaining 1 Tbsp of olive oil. Season the fillets with 1 tsp Kosher salt and ½ tsp granulated garlic.
- Cook the salmon. Wedge the seasoned salmon fillets onto the sheet pan, then top each with a few sprigs of fresh dill. Transfer to the oven and cook for an additional 12-15 minutes, or until the salmon reaches an internal temperature of 125°F / 49°C.
- While the salmon cooks, make the sauce. If you haven't already, make our homemade citrus beurre blanc or lemon beurre blanc. Optional, but the sauce really brings everything together!
- Serve with citrus beurre blanc. Serve the sheet pan salmon and veggies immediately with lemon wedges, additional chopped fresh dill, and the citrus beurre blanc on the side or drizzled on top.
Notes
- Note: Nutrition facts exclude beurre blanc.
- Make ahead: Prep broccoli and potatoes a few days ahead. Store broccoli airtight; soak potatoes in water, then drain and pat dry before roasting.
- Storage: Cool completely and refrigerate leftovers airtight. Enjoy salmon within 3 days.
- Freezing: Not recommended for cooked leftovers; best enjoyed fresh.
Nutrition
Calories: 264kcal | Carbohydrates: 40g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 787mg | Potassium: 1350mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1518IU | Vitamin C: 244mg | Calcium: 132mg | Iron: 3mg
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