Sheet Pan Salmon with Broccolini and Baby Potatoes
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!!!
Servings: 4
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.