For a quick and healthy weeknight meal, nothing tops a good salmon recipe. It cooks up in no time with spectacular results! This baked salmon is roasted alongside potatoes and broccoli, then finished with a vibrant mustard-chive sauce. Best of all, the entire meal requires minimal hands-on time, and since everything is roasted on one sheet pan, there are hardly any dishes!
Sheet pan dinners have become quite common at our home. They’re easy, quick and brainless. What more could one want at the end of a long day?
Most of the sheet pan meals I make aren’t actually recipes, which is why I rarely post about them. It’s always the same formula:
- I throw whatever roasting vegetable I have on one side of the pan (usually broccoli or brussels sprouts because they’re my favorite), and toss them with olive oil, salt and pepper. Sometimes I’ll add sliced garlic.
- On the other side of the pan, I add some sort of protein. Uncooked sausage links work great here, like spicy Italian, but seasoned chicken or tofu are also good options. Check out my crispy baked tofu with broccoli for a vegetarian sheet pan dinner).
- I let the ingredients roast for around 20-25 minutes, stirring midway through, until the vegetables are caramelized and the protein is cooked through.
It’s fast, simple, and there are almost no dishes. However, using salmon with this method is a big trickier.
I love baked salmon, but I’m extremely picky about it. Dry, flaky, overcooked salmon is one of my least favorite things. When it’s cooked properly, however, salmon is tender and buttery, just as it should be.
My teriyaki salmon takes around 13 minutes at 425 degrees F to cook. While that temperature is fine for roasting broccoli or potatoes, it isn’t nearly enough time. Broccoli takes around 20 minutes, and potatoes take longer than that (at least 30 minutes if not longer, depending on the size and variety).
So how do we make this work without overcooking the salmon or undercooking the vegetables?
We cook in stages with a good ol’ broccoli/salmon switcheroo midway through the cooking process. Since potatoes require the longest amount of roasting time, those stay on one side of the sheet pan the entire time.
The broccoli starts out on the other side of the pan, and gets removed once it’s properly roasted to make room for the salmon. Aluminum foil is used to create a tent over the broccoli, keeping it warm until the other ingredients are ready.
This beautiful mustard-chive sauce comes together quickly while the veggies are roasting. It’s zesty from the whole grain mustard, which also adds a nice little pop of texture in each bite. The lemon juice and honey add a brightness that pairs so well with the salmon.
How Long to Bake Salmon?
At 425 degrees F, salmon will be medium-rare after around 13-15 minutes, or when an internal thermometer reads 125 degrees F.
I always recommend using a digital thermometer to remove any guesswork!
Looking For More Baked Salmon Recipes?
Be sure to check out my Teriyaki Salmon and Honey Soy-Glazed Salmon with Caramelized Pineapples! I also love this Roasted Salmon with Smoky Chickpeas & Greens from Eating Well.
Baked Salmon with Broccoli, Potatoes and Mustard-Chive Sauce
- 4 (6-8 ounce) center-cut skinless salmon fillets, 1 to 1 1/2 inches thick
- 3/4 teaspoon kosher salt, plus more for the salmon
- 3/4 teaspoon ground black pepper, plus more for the salmon
- 2 tablespoons + 2 teaspoons extra-virgin olive oil, divided
- 1 pound broccoli, cut into florets
- 1 pound yukon gold potatoes, unpeeled, halved or quartered (red potatoes may be substituted)
- 1/4 cup fresh chives, minced
- 1/4 cup whole-grain mustard
- 1 tablespoon + 1 teaspoon fresh squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoon honey
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Place an oven rack in the center position and preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil or parchment paper. Add a layer of cooking spray or olive oil to ensure the potatoes don’t stick.
- Pat the salmon dry with paper towels, then brush the tops with 2 teaspoons olive oil. Sprinkle with salt and pepper and set aside.
- Place the broccoli on one half of the sheet and the potatoes on the other half. Drizzle 2 tablespoons olive oil over the vegetables and toss to coat them evenly, keeping them on their respective sides of the pan. Top with 3/4 teaspoon each of salt and pepper (tip: keep your hand high above the sheet pan while sprinkling the salt and pepper so it spreads out over the veggies instead of clumping in one spot).
- Roast for 22-25 minutes until the broccoli is crisp and caramelized, stirring and tossing the vegetables midway through.
- Prepare the sauce: in a small bowl, whisk together the chives, mustard, lemon juice, olive oil, honey, salt and pepper.
- Remove the sheet pan from the oven and lower the heat to 425 degrees F. Transfer the broccoli to a platter and cover with foil to keep warm. Give the potatoes a quick stir, but don’t remove them. Use a spatula to scrape away any bits of broccoli that remain on the sheet pan.
- Place the salmon on the empty side of the sheet pan and return the pan to the oven. Continue baking for approximately 13-15 minutes, or until the thicker part of the fillets registers 125 degrees on an instant read thermometer.
- Top salmon fillets with mustard-chive sauce and serve with roasted broccoli and potatoes.
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