Sheet Pan Salmon, Potatoes and Broccoli
This easy Sheet Pan Salmon, Potatoes and Broccoli bake is a healthy weeknight dinner served with a simple creamy, bold horseradish yogurt sauce.
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Servings: 4
Calories: 512kcal
Equipment
- Bowl
- Sheet Pan
Ingredients
- 1 lb baby potatoes
- 3 tablespoons olive oil divided
- 2 teaspoons garlic powder divided
- ¼ teaspoon salt
- 1 head broccoli cut into florets
- 4 salmon fillets
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
For Serving
- 1 lemon
For the Yogurt Horseradish Sauce
- 1 cup plain Greek yogurt
- 1 teaspoon horseradish or more to taste
Instructions
- Preheat the oven to 425°F/220°C.
- Cut the potatoes into halves or thirds so they’re approximately the same size. Add them to a mixing bowl with 2 tablespoons of the oil, and 1 teaspoon of the garlic powder.
- Toss to coat, then spread out evenly onto a large baking sheet (or use two).
- Roast in the oven for 15 minutes.
- Stir the potatoes, then nestle the broccoli florets and salmon fillets (skin side down if they have skin on) amongst the partially-roasted potatoes. Use two baking sheets if necessary so the ingredients roast (they’ll steam if too crowded).
- Sprinkle the salmon with the remaining teaspoon of garlic powder, the smoked paprika and dried thyme. Drizzle the salmon and broccoli with the remaining tablespoon of oil.
- Return the baking sheet(s) to the oven and roast for a further 10-15 minutes or until the salmon is cooked through and flakes easily.
- Meanwhile, make the yogurt horseradish sauce by stirring the horseradish into the yogurt. Taste and add more horseradish if you’d like it stronger (other alternative flavours you can add are chipotle paste, hot sauce, or rose harissa paste).
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Notes
- Cut the potatoes evenly. Similar-sized pieces finish together, which matters when the salmon has such a short cooking window.
- Don't crowd the baking tray. Trapped steam gives you softer potatoes and broccoli. Two trays are better than piling ingredients together.
- Watch the salmon rather than relying solely on the timer. Fillet thickness varies enormously, so visual and texture cues are more useful than an exact minute.
- Keep broccoli florets fairly substantial. Small crumbs and very thin pieces can burn at 220°C.
- Season the sauce gradually. Prepared horseradish varies by brand, and some jars are substantially stronger than others.
- Use the hottest part of the tray wisely. If your oven browns more strongly at the back, I position the thicker salmon pieces there and thinner ones nearer the front.
- Don't worry if some potatoes stick slightly. Those stuck surfaces are often the brownest. A thin metal spatula usually releases them cleanly.
Nutrition
Calories: 512kcal | Carbohydrates: 34g | Protein: 46g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 96mg | Sodium: 302mg | Potassium: 1896mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1275IU | Vitamin C: 158mg | Calcium: 169mg | Iron: 4mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.