Baked Salmon with Broccoli, Potatoes and Mustard-Chive Sauce
The combination of baked salmon, potatoes, and broccoli make this salmon recipe an easy, healthy sheet pan dinner that's perfect for any night of the week!
Servings: 4
Calories: 221kcal
Ingredients
- 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)
Mustard-Chive Sauce:
- 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
Instructions
- 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.
Notes
Adapted from Cook's Country
Nutrition
Calories: 221kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 735mg | Potassium: 848mg | Fiber: 6g | Sugar: 5g | Vitamin A: 705IU | Vitamin C: 115.7mg | Calcium: 96mg | Iron: 4.7mg