Description
Tender, garlicky salmon with golden potatoes and bright broccolini in 45 minutes.
Ingredients
Units
Scale
- 1 1/2 pounds baby potatoes, halved
- 4 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 4 salmon fillets
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon lemon zest, plus wedges
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper flakes, optional
- 12 ounces broccolini, trimmed
Instructions
- Preheat oven to 425°F.
- Combine 2 tablespoons olive oil, minced garlic, rosemary, lemon zest, 1 teaspoon kosher salt, black pepper and chili flakes in a dish that will hold the salmon fillets, coat the flesh side of the fish in the garlic herb sauce and leave to marinate.
- Halve baby potatoes, toss in 2 tablespoons olive oil and lay, cut side down, on sheet pan. Bake for 18-20 mins.
- Once potatoes are golden brown, remove from oven. Flip potatoes, then add trimmed broccolini and salmon fillets to the tray (skin side down). Drizzle any remaining garlic herb sauce over veggies and add a healthy pinch of kosher salt to potatoes and broccolini. Return to oven and bake 10-12 minutes, until veggies are tender and salmon is desired temperature (135°F for medium!)
- Serve with lemon wedges.
Notes
- Pro Tip: Sheet pan golden rule: dense veggies first, fish last. Those potatoes need time to get golden and crackly while your salmon soaks up that flavorful marinade.
- Sheet Pans: For roasting potatoes (or anything!) to a golden brown finish, I find dark sheet pans conduct heat better, giving a quick browning to olive-oil-drizzled potatoes. If using a light-colored pan, the potato roasting step may need another 5 minutes or so.
- Swap the Fish: Use steelhead trout or arctic char in place of salmon.
- Prep Time: 15
- Cook Time: 30
- Category: One Pan
- Method: baked
- Cuisine: American