This recipe is structured for a sheet pan, which makes cleanup easy.
*Ingredients
+Protein & Starch:
– 2 (5-6 oz) Salmon Fillets
– 1 lb small Baby Potatoes (halved or quartered)
+ Vegetables:SS
– 1 cup Broccoli Florets
– 1/2 cup Cherry Tomatoes (whole)
– 1Lemon, cut into wedges (for garnish and flavor)
+ Seasoning & Oil:
– 3 tbsp Olive Oil (divided)
– 1 tsp Dried Italian Herbs (or 1/2 tsp dried parsley and 1/2 tsp garlic powder)
– Salt and Black Pepper to taste
– Fresh Parsley (for garnish)
*Instructions
1. Preheat & Prep Potatoes: Preheat your oven to 400°F (200°C ). Toss the potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of the dried herbs, salt, and pepper.
2. Start Roasting: Spread the seasoned potatoes in a single layer on a sheet pan lined with parchment paper. Roast for 15 minutes.
3. Add Veggies: After 15 minutes, add the broccoli florets and cherry tomatoes to the sheet pan. Toss them with the remaining $1$ tablespoon of olive oil, the rest of the dried herbs, salt, and pepper.
4. Season Salmon: While the vegetables cook, pat the salmon fillets dry. Rub them with a little olive oil, and season generously with salt, pepper, and a light sprinkle of the dried herbs, similar to the seasoning on the potatoes.
5. Finish Roasting: Place the seasoned salmon fillets on the sheet pan, centered among the vegetables. Roast for another 12-15 minutes, or until the salmon is flaky and cooked through.
6. Serve: Transfer the salmon, potatoes, and vegetables to a plate. Garnish with fresh chopped parsley and a lemon wedge, as shown in the photo, and serve immediately.
