Sheet-pan salmon with potatoes and broccoli
Published: 2026-08-25 · Updated: 2026-08-25
Give the potatoes a head start so they can take Maillard before the salmon overcooks. Oil the broccoli so it chars instead of drying into dust. Pull the salmon when the thickest part is 145 °F or the flesh flakes and has turned opaque. A short rest on the pan keeps the juices in the fillet.
Servings: 4 · Pacific Northwest · omnivore
Ingredients
- 500 g Yukon Gold potatoes, cut in 2 cm chunks
- 30 ml olive oil, divided
- 8 g kosher salt, divided
- 2 g black pepper
- 600 g salmon fillet, skin on, in 4 portions
- 300 g broccoli florets
- 10 g garlic, thinly sliced
- 1 lemon, halved, plus wedges to serve
- 5 g fresh dill or parsley, chopped
Method
1. Heat the oven
Heat the oven to 425 °F. Line a rimmed sheet pan with parchment if you want easier cleanup, or leave it bare for more browning. Put the pan in the oven to preheat for 5 minutes if you want extra color on the potatoes.
2. Start potatoes
Toss potatoes with 15 ml oil, 4 g salt, and the pepper. Spread in a single layer. Roast 15 minutes until the undersides are gold. If they steam, they were crowded. Give them space.
3. Season salmon
Meanwhile, pat the salmon dry. Season the flesh with 3 g salt. Toss broccoli and garlic with the remaining 15 ml oil and 1 g salt.
4. Add fish and broccoli
Pull the pan. Push potatoes to the sides. Set salmon skin-side down in the center. Scatter broccoli around, still in one layer. Squeeze half the lemon over everything.
5. Roast
Roast 8 to 12 minutes depending on thickness. Start checking at 8 minutes. Probe the thickest part of the salmon. Stop at 145 °F, or when the flesh flakes and looks opaque. Broccoli should be browned at the edges. Potatoes should yield to a knife.
6. Rest
Rest the pan 3 minutes. The salmon will carry over a little. Dill or parsley on top. Remaining lemon in wedges at the table.
7. Skin
If you want crisp skin, you can finish the salmon skin-side down in a hot skillet for 1 minute after roasting. For a true one-pan night, serve it as is. The skin will be softer from the steam of the vegetables.
8. Leftovers
Eat leftover salmon within a day for quality even if the 3 to 4 day fridge rule still applies. Reheat gently to 165 °F or eat cold on a salad. Recrisp potatoes in an air fryer at 375 °F.
Nutrition per serving
| Calories | 510 |
|---|---|
| Protein | 36 g |
| Carbohydrate | 28 g |
| Fat | 27 g |
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