Lemon Salmon with Crispy Potatoes and Broccoli
A wholesome, vibrant, and satisfying dish that combines tender salmon fillets with the tangy zest of lemon, crispy roasted potatoes, and perfectly cooked broccoli. This one-pan meal is perfect for busy weeknights or special occasions.
Ingredients
Salmon:
- 4 salmon fillets about 6 oz each
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
- Optional: 1 teaspoon Dijon mustard 1 tablespoon chopped fresh dill
Crispy Potatoes:
- 1 lb baby potatoes halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1 teaspoon dried rosemary or thyme
Broccoli:
- 1 large head of broccoli cut into florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: ½ teaspoon garlic powder
Instructions
Preheat Oven:
- Preheat your oven to 425°F (220°C).
Prepare Potatoes:
- In a large bowl, toss the halved or quartered baby potatoes with olive oil, garlic powder, salt, pepper, and optional herbs.
- Spread the potatoes cut-side down on a large baking sheet lined with parchment paper.
- Roast in the preheated oven for 15 minutes.
Marinate Salmon:
- While the potatoes are roasting, prepare the marinade by whisking together lemon zest, lemon juice, olive oil, minced garlic, salt, pepper, and optional Dijon mustard and dill.
- Place the salmon fillets in a shallow dish or ziplock bag and pour the marinade over them.
- Set aside to marinate for 10-15 minutes.
Prepare Broccoli:
- In a bowl, toss the broccoli florets with olive oil, salt, pepper, and optional garlic powder.
- Combine and Roast:
- After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven.
- Flip the potatoes to ensure even crisping.
- Add the marinated salmon fillets to the center of the baking sheet, skin-side down.
- Arrange the broccoli florets around the salmon.
- Drizzle any remaining marinade over the salmon.
- Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the salmon is opaque and flakes easily with a fork, the potatoes are golden and crispy, and the broccoli is tender with charred edges.
- EatingWell
Serve:
- Remove from the oven and let rest for a few minutes.
- Garnish with additional fresh dill or parsley and a squeeze of fresh lemon juice, if desired.
- Serve directly from the baking sheet or transfer to serving plates.
Notes
- Salmon Selection: Fresh, wild-caught salmon is ideal for flavor and sustainability, but high-quality farmed salmon works well too.
- Potato Tips: For extra crispy potatoes, soak them in cold water for 15 minutes before roasting to remove excess starch.
- Broccoli Alternatives: Feel free to substitute broccoli with other vegetables like asparagus, Brussels sprouts, or green beans, adjusting roasting times as necessary.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.