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!
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.