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One-Pan Roasted Salmon with Broccoli and Red Potatoes

2 servings
Prep info
20 min prep + 40 min cook
Prep time
20 minutes
Cook time
40 minutes
Time required
1 hour
Oven preheat
Mains - Seafood
Not tried


  • 2 salmon fillets (boneless skinless, 1-1.5" thick)
  • oil (canola, olive, etc)
  • salt
  • pepper
  • 1 lb red potatoes (1-2" diameter, unpeeled, halved)
  • 1/2 lb broccoli florets (2" pieces)
  • 2 T minced chives (fresh)
  • 1 T whole grain mustard
  • 1 t fresh lemon juice
  • 3 g honey (1/2 tsp)
  • lemon wedges


1. Adjust oven rack to lowest position and heat oven to 500F. Pat salmon dry with paper towels, then rub all over with 1 tsp oil and season with salt and pepper. Refrigerate until needed.

2. Brush rimmed baking sheet with oil.

3. Toss potatoes, 1 Tbsp oil, 1/4 tsp salt, and 1/2 tsp pepper together in a bowl. Arrange potatoes cut side down on half the sheet.

4. Roast 8 to 10 minutes.

5. Toss broccoli, 1/2 Tbsp oil, 1/8 tsp salt, and 1/8 tsp pepper together in the now-empty bowl. Set aside.

6. Combine chives, mustard, lemon juice, honey, 1 Tbsp oil, pinch salt, and pinch pepper in bowl. Set aside.

7. Remove pan from oven, rotating. Arrange broccoli on the other half of sheet. Place back in oven. Roast another 12 to 14 minutes, until potatoes are light golden brown.

8. Remove pan from oven, rotating. Place salmon, skinned side down, on pan, spaced evenly. Place sheet in oven and immediately reduce oven temperature to 275F. Bake until salmon is cooked, 15 to 16 minutes, rotating sheet halfway through baking.

9. Serve with lemon wedges and chive sauce.


Notes from source: Cooking everything in one pan without any one component coming out overcooked or undercooked was a puzzle we needed to solve. Our first step was to look at the roasting time for each. Since the potatoes required the most time in the oven, and the salmon required the least, we started by roasting the potatoes and broccoli together for the first half of the cooking time, and then swapped in the salmon for the broccoli halfway through roasting. Cooking in stages prevents overcrowding in the pan, ensuring even cooking. A vibrant sauce of chopped chives, whole-grain mustard, lemon juice, olive oil, and honey completes this one-pan meal.

SJ Note: Since I'm halving the recipe, we won't remove the broccoli for it to go cold.