Makes 4 servings
Prep 15 min; total 35 min
This sheet pan salmon recipe makes for a super fast, healthy weeknight dinner that's easy on clean-up.
1 head broccoli
1 red onion, cut into wedges
350 g new potatoes (about 20 potatoes or 1/2 a 680-g bag)
1 garlic clove, finely grated
2 tbsp olive oil
4 skin-on salmon fillets, about 550 g patted dry
3/4 tsp each salt and pepper, divided
Lemon-Parsley Sauce
1/2 tbsp lemon zest
2 tbsp lemon juice
1 tbsp olive oil
3 tbsp finely chopped parsley
Preheat oven to 425ËšF.
Cut broccoli into florets. Peel the stem using a vegetable peeler, trim the bottom and discard, then cut stem into 1-inch slices.
Place broccoli florets and stems, onion, potatoes and garlic onto a baking sheet. Toss vegetables with oil and 1/2 tsp each salt and pepper until coated and garlic is evenly dispersed. Bake 15 minutes.
Season salmon on both sides with remaining 1/4 tsp each salt and pepper. Flip vegetables, add salmon to baking sheet, pushing vegetables to the sides. Bake 7 minutes. Turn oven to broil; broil until the vegetables are browned and the salmon is just cooked, 2 to 3 minutes. Don’t overcook that beautiful salmon! A touch of dark pink in the centre means it’s moist, tender and perfectly cooked.
Meanwhile, combine lemon zest and juice, olive oil and parsley in a small bowl. Serve salmon and vegetables drizzled with lemon-parsley sauce.