Sheet pan suppers make dinnertime a breeze. Here, the potatoes get a head start in boiling water before being combined with broccoli and salmon on a baking sheet for final roasting. At the end, the veggies are tossed with garlic butter to add richness and flavor.
- 8 ounces baby potatoes, halved
- 1 head broccoli (about 8 ounces), cut into 2-inch florets with stems
- 1 tablespoon extra virgin olive oil, plus more for rubbing
- Freshly ground black pepper
- 2 tablespoons unsalted butter, softened
- 1 garlic clove, minced
- 1 teaspoon chopped fresh thyme
- 1 portion king salmon (10 to 12 ounces), pin bones removed
COOK THE POTATOES
Preheat the oven to 425°F with a rack in the center position or preheat an air fryer to 400°F. Bring a medium saucepan of salted water to a boil. Add the potatoes and cook until tender, 6 to 8 minutes. Drain well and return the potatoes to the pot. Add the broccoli and olive oil. Season with salt and pepper, then toss to coat evenly with oil.
On a small baking sheet, spread the vegetables into an even layer. Roast until just beginning to brown, 8 to 10 minutes.
MAKE THE GARLIC BUTTER
Meanwhile, in a small bowl, combine the butter, garlic, and thyme. Season lightly with salt and pepper.
ROAST THE SALMON
Lightly rub the salmon with oil and season with salt and pepper. Using a spatula, move some of the vegetables aside to make room for the salmon. Add the fish, skin side down. Return the baking sheet to the oven. Roast until the fish flakes easily around the edges and registers 125°F on an instant read thermometer, about 10 minutes depending on the thickness of the fillet.
FINISH AND SERVE
Divide the fish between plates. Add the garlic butter to the vegetables and toss until melted and the vegetables are coated evenly. Divide the vegetables between the plates and and serve right away.
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Pair it Up
A rich California sauvignon blanc with a little oak is a lovely complement to the garlic butter and salmon.
Level it Up
Use this recipe as a template for endless variations. In place of the potatoes and broccoli, try chopped sweet potatoes and brussels sprouts or cubed winter squash and green beans.
Change it Up
Fold any leftover salmon, potatoes, and broccoli into beaten eggs for a great breakfast frittata. Flake the salmon and cut the potatoes and broccoli into bite-size pieces before combining with the eggs.
Lighten it Up
Gluten-free, full of antioxidants, vitamins, and heart-healthy omega-3 fatty acids, this recipe is as good for you as it is delicious! For an alternative to the saturated fat in butter, use a drizzle of monounsaturated olive oil or avocado oil.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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