Sheet Pan Salmon With Potatoes and Broccolini


Not only does this simple salmon and veggie dinner come together on one sheet pan, it keeps your shopping list short—a double win! The key to making this recipe work is the timing. Starting the potatoes off first allows them to get a head start, instead of overcooking the salmon or fussy steps. Got leftovers? Flake the salmon and chop the vegetables into bite-size pieces. Then, toss with greens for a healthy lunch, or pile over warm grains for a heartier alternative. Shopping tip: Look for salmon fillets that all have the same thickness, which will help them to cook evenly.

Sheet Pan Salmon With Potatoes and Broccolini
Photo: Victor Protasio
Hands On Time:
25 mins
Total Time:
25 mins
4 servings


  • 1 pound small Yukon Gold potatoes, halved

  • ½ cup olive oil, divided

  • 1 ¼ teaspoon kosher salt, divided

  • ¾ teaspoon black pepper, divided

  • 4 6-oz. salmon fillets

  • 1 pound Broccolini, trimmed

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 1 shallot, finely chopped

  • 1 ½ teaspoon Dijon mustard


  1. Preheat oven to 450°F. Toss potatoes with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast for 15 minutes.

  2. Meanwhile, rub salmon with 1 tablespoon oil and season with ½ teaspoon each salt and pepper. Add salmon to sheet and roast until potatoes are tender, 5 more minutes.

  3. Turn potatoes, add Broccolini to sheet, and drizzle with 1 tablespoon oil. Heat broiler and broil all until salmon and Broccolini are browned, 2 to 3 minutes.

  4. Whisk lemon juice, shallot, and mustard with remaining ¼ cup oil and ¼ teaspoon salt and drizzle over salmon and vegetables.

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