Roasted Salmon with Potatoes and Broccoli

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Ingredients

• 4 salmon fillets (6 ounces each, skin-on or skinless)

• 1.5 pounds baby potatoes or small Yukon gold potatoes, halved

• 1 large head of broccoli, cut into medium florets

• 1 large lemon

• 3 tablespoons olive oil, divided

• 3 cloves garlic, minced

• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)

• 3 tablespoons fresh parsley, chopped

• 1/3 cup grated parmesan cheese

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika (optional, for color and subtle warmth)

• 2 tablespoons butter, melted

• 1 tablespoon fresh lemon juice

• 1 tablespoon fresh parsley, minced

• 1/2 teaspoon lemon zest

Instructions

1. Step 1: Preheat and Prepare Your Pan
2. Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil. Trust me, the parchment paper makes cleanup so much easier. If you skip this step, you'll be scrubbing stuck-on potato bits for way too long. Fruits & Vegetables
3. Step 2: Season the Potatoes
4. Place the halved potatoes in the center and on one side of your sheet pan. Drizzle with 2 tablespoons of olive oil, then sprinkle with half the minced garlic, half the rosemary, and season with salt and pepper. Toss everything together with your hands to coat evenly. Make sure the potatoes are cut-side down for maximum crispiness. Roasted salmon with potatoes and broccoli starts with perfectly seasoned vegetables that get a head start in the oven.
5. Step 3: Give Potatoes a Head Start
6. Pop the pan in the oven for 15 minutes. Potatoes need more time than salmon and broccoli, so this head start ensures everything finishes at the same time. Set a timer because you don't want to forget this crucial step.
7. Step 4: Prepare the Salmon and Broccoli
8. While the potatoes roast, pat the salmon fillets dry with paper towels. This helps them get a better sear and prevents steaming. Season both sides with salt, pepper, and a squeeze of lemon juice. In a separate bowl, toss the broccoli florets with the remaining olive oil, garlic, salt, and pepper.
9. Step 5: Add Everything to the Pan
10. After 15 minutes, carefully remove the pan from the oven. Push the potatoes to one side and add the broccoli florets to another section. Place the salmon fillets skin-side down (if using skin-on) in the remaining space. Sprinkle the remaining rosemary over everything. Slice half the lemon into thin rounds and tuck them around the salmon and vegetables.
11. Step 6: Make the Lemon Herb Butter Food & Drink
12. Quickly whisk together the melted butter, lemon juice, parsley, and lemon zest. Brush this mixture generously over the salmon fillets. The butter helps the fish stay moist and adds incredible flavor.
13. Step 7: Finish Roasting
14. Return the pan to the oven and roast for 12 to 15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. The broccoli should be tender with slightly crispy edges. Don't overcook the salmon or it will dry out. Better to check a minute or two early.
15. Step 8: Add Final Touches
16. Remove from the oven and immediately sprinkle the parmesan cheese over the broccoli and potatoes. The residual heat will melt it beautifully. Garnish everything with fresh parsley and serve with extra lemon wedges from the remaining half lemon. The bright, fresh herbs and cheese bring everything together.

Nutrition

Calories: ' + d.