Sheet Pan Salmon Potatoes and Broccoli
Roasted salmon with potatoes and broccoli finished with lemon and pepper.
- Calories
- 650
- Protein
- 42g
- Carbs
- 54g
- Fat
- 27g
Per serving
Ingredients
For 4 servings · 40 min total
- salmonpatted dry20 oz
- potatoesquartered32 oz
- frozen broccoli florets4 cup
- lemonjuiced1
- extra-virgin olive oil8 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Preheat the oven to 425F. Toss the potatoes with half the oil, half the salt, and the pepper. Roast for 20 to 25 minutes, until golden and nearly fork-tender.
- Pat the salmon dry without rinsing it, then season it with the remaining salt and pepper. Wash the board, knife, and hands with soap and water before touching anything else.
- Add the broccoli and salmon to the pan and drizzle with the remaining oil. Roast for 10 to 12 minutes, until the broccoli is crisp-tender and the thickest part of the salmon reads 145°F (63°C) on an instant-read thermometer.
- Finish with lemon juice and serve.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.