One-Pan Roasted Salmon with Baby Potatoes and Broccolini
One-Pan Roasted Salmon with Baby Potatoes and Broccolini is a simple, wholesome, and flavor-packed meal that brings together perfectly roasted vegetables and tender, flaky salmon on a single tray. The baby potatoes turn golden and crisp on the edges, the broccolini stays bright and slightly charred, and the salmon roasts gently on top, absorbing all the garlic, lemon, and herb flavors. Finished with a light Dijon lemon drizzle and fresh herbs, this dish is balanced, nourishing, and ideal for easy weeknight dinners or healthy meal prep.
Prep Time: 15–20 minutes
Cook Time: 25–30 minutes
Total Time: About 45–50 minutes
Servings: 4
Ingredients
Main Ingredients
4 salmon fillets (about 5–6 oz each), center-cut
1 lb baby Yukon Gold or red potatoes, halved
1 lb broccolini, trimmed
Seasonings and Flavorings
½ cup olive oil, divided
2 tablespoons lemon juice (about 1 lemon)
4 garlic cloves, minced or garlic powder
1 shallot, finely chopped
1½ teaspoons Dijon mustard
Salt and black pepper to taste
Fresh chives or parsley for garnish
Instructions
Prepare the Potatoes
Preheat oven to 200°C (400°F).
Place halved baby potatoes on a large baking tray.
Drizzle with olive oil, salt, pepper, and half the garlic.
Toss well to coat evenly.
Roast for 15–20 minutes until starting to soften and lightly golden.
Add the Broccolini
Remove tray from oven.
Add broccolini around the potatoes.
Drizzle with a little olive oil and season with salt and pepper.
Toss gently and return to oven for 5–7 minutes.
Prepare the Salmon
Pat salmon fillets dry with paper towels.
Season with salt, black pepper, and a little olive oil.
Add remaining garlic and a squeeze of lemon juice.
Roast Everything Together
Push vegetables slightly aside and place salmon fillets in the center of the tray.
Return tray to oven and roast for 10–12 minutes, or until salmon is just cooked and flakes easily.
Avoid overcooking to keep salmon tender and juicy.
Make the Dijon Drizzle
In a small bowl, mix Dijon mustard, remaining olive oil, lemon juice, and chopped shallot.
Whisk until smooth and slightly creamy.
Finish and Serve
Remove tray from oven.
Drizzle Dijon sauce over salmon and vegetables.
Sprinkle fresh herbs on top.
Serve immediately while warm.
Tips
Cut potatoes evenly so they roast at the same speed.
Start potatoes first because they take longer than salmon.
Do not overcrowd the tray or vegetables will steam instead of roast.
Pat salmon dry before seasoning for better browning.
Add broccolini later so it stays bright and slightly crisp.
Use fresh lemon juice for a cleaner, brighter flavor.
Check salmon early to avoid overcooking and dryness.
Let salmon rest for a couple of minutes before serving.
Use parchment paper for easier cleanup if needed.
Drizzle sauce after baking to keep flavors fresh and vibrant.
Variations
Garlic Butter Version: Replace olive oil with melted butter and extra garlic for richer flavor.
Spicy Salmon Version: Add chili flakes or cayenne pepper to the seasoning.
Honey Mustard Version: Add honey to the Dijon sauce for a sweet glaze.
Mediterranean Style: Add cherry tomatoes, olives, and feta after roasting.
Herb-Crusted Version: Coat salmon with parsley, dill, and thyme before baking.
Low-Carb Version: Replace potatoes with cauliflower or zucchini.
Asian-Inspired Version: Add soy sauce, ginger, and sesame oil instead of Dijon.
Lemon Herb Version: Increase lemon juice and fresh herbs for a lighter taste.
Creamy Version: Add a spoon of Greek yogurt to the Dijon sauce.
Sheet Pan Dinner Upgrade: Add carrots, asparagus, or Brussels sprouts.
Q&A
Can I use frozen salmon?
Yes, but thaw it completely and pat dry before cooking.
Why are my potatoes not crispy?
They may be overcrowded or not roasted long enough before adding other ingredients.
Can I cook everything at once?
It’s better to stagger cooking times for best texture.
Can I use regular potatoes?
Yes, just cut them smaller so they cook evenly.
How do I know salmon is done?
It should flake easily and reach an internal temperature of 63°C (145°F).
Can I make this ahead?
Yes, but it’s best freshly roasted for best texture.
Can I replace broccolini?
Yes, broccoli or asparagus works well.
What if I don’t like Dijon?
Use lemon butter or garlic yogurt sauce instead.
Can I store leftovers?
Yes, refrigerate for up to 2 days and reheat gently.
Is this good for meal prep?
Yes, it stores well but is best eaten fresh for texture.
Nutrition
Calories: 450–600
Protein: 35–45g
Fat: 25–35g
Carbohydrates: 25–35g
Fiber: 4–6g
Omega-3: High
Sodium: Moderate
Conclusion
One-Pan Roasted Salmon with Baby Potatoes and Broccolini is a balanced, easy, and flavorful meal that delivers restaurant-quality results with minimal effort. The combination of tender salmon, crispy potatoes, and vibrant greens makes it both nourishing and satisfying. Finished with a bright Dijon lemon drizzle, this dish is perfect for busy weeknights or healthy weekend dinners. It’s simple, elegant, and packed with fresh flavor in every bite.