Roast salmon, broccoli and potatoes together with lemon and garlic.
KBy KaiWald
Servings
4
600 g Baby potatoes
2 pieces Broccoli head
4 pieces Salmon fillets, skin-on
5 clove Garlic
2 pieces Lemon
4 tbsp Extra virgin olive oil
1 tsp Smoked paprika
1 tsp Dried oregano
1.5 tsp Kosher salt
0.5 tsp Black pepper
2 tbsp Fresh parsley (garnish)
Calories
775 kcal
Protein
97g
Carbs
30g
Fat
31g
Fiber
5g
Sugar
4g
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Roast Potatoes
1. Position a rack in the center of the oven and preheat to 220°C (425°F). Halve the baby potatoes, toss them on a large rimmed sheet pan with half of the olive oil, half of the salt, and the black pepper, then spread cut-side down in a single layer. Roast for 15 minutes.
600 g Baby potatoes,
2 tbsp Extra virgin olive oil,
0.8 tsp Kosher salt,
0.5 tsp Black pepper
Prep Garlic Lemon Mix
2. While the potatoes roast, cut the broccoli into medium florets. Mince the garlic and zest one lemon, then slice the zested lemon and the second lemon into thin rounds, reserving a few for serving. Stir the garlic, lemon zest, smoked paprika, oregano, and remaining olive oil together in a small bowl.
4. Remove the pan from the oven and push the potatoes to one side. Add the broccoli to the pan, then nestle the salmon fillets skin-side down in the center. Spoon the remaining garlic-lemon oil over the salmon and top each fillet with lemon slices.
4 pieces Salmon fillets, skin-on,
2 pieces Lemon
5. Return the pan to the oven and roast for 12 to 15 minutes, until the salmon flakes easily and reaches 63°C (145°F) in the thickest part, and the broccoli edges are lightly charred and the potatoes are golden and tender.
Serve
6. Squeeze the reserved lemon over the pan, sprinkle with fresh parsley, and serve straight from the sheet pan or divided among plates.
2 pieces Lemon,
2 tbsp Fresh parsley (garnish)
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