A plain, fast bowl that leans on the oven doing two jobs at once — potatoes go in first, salmon joins them partway through, and everything lands together. Lemon and good olive oil at the end do all the seasoning work.
Ingredients
- 6 oz salmon fillet
- ¾ cup baby potatoes, halved
- 1½ cups broccoli florets
- 1 tbsp olive oil, divided
- ½ lemon
- Salt and black pepper
Instructions
- Heat the oven to 425°F. Toss the potatoes with half the olive oil, salt, and pepper, and spread them on a sheet pan. Roast 15 minutes.
- Push the potatoes to one side, add the salmon skin-side down, season it, and roast another 10–12 minutes until the fish flakes and the potatoes are browned at the edges.
- Meanwhile, steam the broccoli 4–5 minutes until bright green and just tender.
- Build the bowl: potatoes, broccoli, salmon on top. Drizzle with the remaining olive oil and squeeze the lemon over everything.
Make-Ahead & Storage
Roast the potatoes and steam the broccoli ahead and refrigerate up to 4 days; cook the salmon fresh, since reheated salmon goes dry and fishy. If you must reheat it, do it covered at 275°F until just warmed through.
Notes
Scale straight up for more bowls — one sheet pan holds about four portions before the potatoes stop browning.
Trout works identically and is often cheaper.