Baked Tender, flaky salmon with roasted broccolini and buttery gold baby potatoes drizzled with a Lemon Dijon sauce all on ONE sheet pan! It’s perfect for a quick simple meal or served for a fancy dinner. Whatever the occasion, Sheet Pan Salmon with Broccolini and Baby Potatoes will be a dish you make again and again!!!
This is an elegant and delicious way to make salmon. Whether you’re making it for family or company, you won’t believe how quickly it comes together. It is definitely a timesaver recipe and not to mention super healthy.
ABOUT THE INGREDIENTS
SALMON
- Farm-raised vs wild caught. The most common type of salmon sold in America is the farm-raised Atlantic salmon (pictured below). Farm-raised salmon has a mild flavor, is a soft pink-orange hue, and fatty. It is generally easier to cook with than wild salmon because of it’s higher fat content. Wild caught salmons that you might find seasonally are King (Chinook), Keta, Coho, Pink, and Sockeye. Usually they are found fresh only from May through August. Wild caught salmon are more savory and a vibrant red-orange color. They tend to be leaner with a lower fat content which makes them a little trickier to cook with.
- Cooking farm-raised salmon. Because of the higher fat content of farm-raised salmon, it is a great option for all kinds of cooking and baking recipes. Pan, oven, poached, or grilled works great and you can easily cook it to your preferred done-ness. Personally I prefer medium-rare or semi-translucent. Here’s a helpful way to check doneness: Rare– flakes separate easily but the meat remains translucent. Medium– flakes separate and the meat is opaque. Well done– flakes will break.
- Cooking wild-caught salmon. Proceed with caution when cooking wild caught salmon, it is trickier to cook than farm-raised salmon. It has a lower fat content which makes it leaner, so adjust cooking and baking times accordingly for wild salmon. I highly recommend not cooking over medium-rare.
- Skin-on vs. Skin-off. It depends on the method you are using to cook the fish. The skin provides a protective layer that helps the fish from drying out and it is edible, preferably when crisped. The best methods for cooking with the skin on is when grilling, searing, baking, or frying. It is better skin off when boiling, steaming, or smoking.
WHAT IS BROCCOLINI?
Broccolini is actually a hybrid vegetable. It’s a cross between broccoli and Chinese cabbage that was created in 1993. All of it is edible and has a more mild flavor than broccoli and tastes best cooked.
BABY YUKON GOLD POTATOES
Yukon gold potatoes were developed in Canada and are cross between a North American white potato and a wild South American yellow potato. Their golden flesh has a buttery texture which compliment the salmon and broccolini in this recipe. The baby Yukon golds cook faster than the larger ones. Other baby potatoes can be substituted such as the reds, purples, or fingerlings.
HOW TO MAKE SHEET PAN SALMON WITH BROCCOLINI AND BABY POTATOES
- Preheat oven to 450°F.
- On a rimmed baking sheet, toss potatoes with 2 Tbsp olive oil, salt and black pepper.
- Roast potatoes for 15 minutes.
- Meanwhile, drizzle the broccolini with 1 Tbsp olive oil and season with salt and pepper.
- Then, rub each salmon fillet with olive oil and season with salt and pepper.
- When potatoes are finished, turn the potatoes and add the salmon fillets, flesh-side up, and the broccolini.
- Roast until the potatoes are tender, about 5 minutes.
- Heat the broiler and broil until broccolini is slightly browned, 2 to 3 minutes.
- Do not overcook the salmon.
- It should be flaky and semi-translucent in the middle for medium-rare or opaque for medium. (The salmon can be removed from the pan if the broccolini and potatoes need 2 to 3 more minutes to roast).
- Tent with foil to keep warm.
- In a small bowl, whisk together the lemon juice, ¼ cup olive oil, shallot, dijon, and ¼ tsp salt.
- Drizzle over warm salmon and vegetables.
OTHER DELICIOUS FISH RECIPES TO TRY:
- Blackened Tilapia (Sugar-Free)
- Whole Sea Bass-Two Ways
- Lemon Parsley Mahi Mahi
- Honey-Lime Glazed Salmon
- Maple-Barbecue Salmon (Oven or Grill)
- Mustard-Roasted Snapper
- Tuna Bean Salad
- Curry Tuna Salad
Sheet Pan Salmon with Broccolini and Baby Potatoes
Ingredients
- 1 lb small Yukon Gold potatoes, halved
- 1/2 cup olive oil, divided
- kosher salt and fresh ground black pepper
- 4 (6 oz) salmon fillets, preferably with skin
- 1 lb broccolini, trimmed
- 2 Tbsp fresh lemon juice
- 1 shallot, finely diced
- 2 tsp Dijon mustard
Instructions
- Preheat oven to 450°F. On a rimmed baking sheet, toss potatoes with 2 Tbsp olive oil, salt and black pepper. Roast potatoes for 15 minutes.
- Meanwhile, drizzle the broccolini with 1 Tbsp olive oil and season with salt and pepper. Then, rub each salmon fillet with olive oil and season with salt and pepper. When potatoes are finished, turn the potatoes and add the salmon fillets, flesh-side up, and the broccolini. Roast until the potatoes are tender, about 5 minutes.
- Heat the broiler and broil until broccolini is slightly browned, 2 to 3 minutes. Do not overcook the salmon. It should be flaky and semi-translucent in the middle for medium-rare or opaque for medium. (The salmon can be removed from the pan if the broccolini and potatoes need 2 to 3 more minutes to roast). Tent with foil to keep warm.
- In a small bowl, whisk together the lemon juice, ¼ cup olive oil, shallot, dijon, and ¼ tsp salt. Drizzle over warm salmon and vegetables.
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