Sheet Pan Salmon with Roasted Vegetables
Salmon, broccoli, and potatoes on one pan — staggered so everything finishes together.
Method · 8 steps
- 1
Preheat oven to 425°F. Toss halved potatoes with 2 tbsp olive oil, 1 tsp salt, thyme, and black pepper. Spread cut-side down on a sheet pan.
- 2
Roast potatoes 12 minutes — they should be golden on the cut face and almost fork-tender.
- 3
While potatoes roast, toss broccoli with 1 tbsp olive oil, garlic, and 1/4 tsp salt. In a small bowl, whisk remaining 1 tbsp oil with Dijon, maple syrup, lemon juice, smoked paprika, and 1/4 tsp salt.
- 4
Pat salmon completely dry with paper towels — wet salmon steams instead of roasts. Season flesh side with a pinch of salt.
- 5
Pull potatoes out. Push them to one side. Add broccoli to the open space and nestle salmon fillets skin-down among the veggies. Brush each fillet generously with the Dijon-maple glaze.
- 6
Roast 10-12 minutes until salmon flakes at the thickest point and registers 125°F internal for medium. Broccoli edges should be charred.
- 7
Rest salmon 3 minutes on the pan — it carries over to 130°F.
- 8
Squeeze fresh lemon over everything, scatter dill if using, and serve straight from the pan.
Chef's notes
- →125°F internal is medium salmon. 130°F is medium-well. Past 140°F it turns dry and chalky — use a thermometer.
- →Pat the salmon dry aggressively. Moisture on the surface is the enemy of any browning.
- →Frozen salmon works if fully thawed and blotted — same roast time.
Storage
Fridge 3 days. Reheat salmon in a 275°F oven for 10 minutes — microwaves turn it rubbery.
