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Sheet Pan Salmon and Potatoes with Veggies

Sheet pan salmon and potatoes with veggies roast together for an easy dinner with nearly tender, browned potatoes, tender broccoli, and flaky salmon. Lemon wedges add a bright finish to this one-pan meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lb baby potatoes quartered into 1-inch pieces
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 12 oz broccoli florets, cut into bite-size pieces
  • 0.5 tsp garlic powder
  • 1.5 lb salmon fillet cut into 4 portions about 1 inch thick
  • 1 lemon cut into wedges

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed sheet pan with parchment paper.
  3. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Spread the potatoes in a single layer on the pan.
  5. Roast the potatoes for 20 to 25 minutes, until they are beginning to brown and are nearly tender.
  6. Toss the broccoli with 1/2 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the garlic powder.
  7. Arrange the broccoli on the pan beside the potatoes.
  8. Pat the salmon dry and brush it with the remaining 1/2 tablespoon olive oil.
  9. Season the salmon with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  10. Place the salmon on the pan beside the vegetables.
  11. Roast for 12 to 15 minutes, until the salmon reaches 145°F in its thickest part and flakes easily and the broccoli is tender.
  12. Serve with the lemon wedges.

Notes

For the best texture, spread the potatoes in a single layer and avoid crowding the pan. Refrigerate leftovers for up to 3 days; freezing is possible, though the potatoes may soften when thawed.