Salmon, Potato, and Broccoli Sheet Pan Supper
on Mar 16, 2020, Updated Feb 14, 2024
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A one sheet supper is one of the most appealing and accessible ways to make dinner on a weeknight.
Looking for an all-in-one dinner that you can get on the table any night of the week? But not a one-pot meal, with everything all chopped and mixed together. This arrangement of salmon, broccoli, and potatoes roasts side by side on a sheet pan, with everything getting perfectly done at the same time. And the only seasonings it needs are salt, pepper, garlic, and a bit of red pepper flakes — fast, easy, and simple.
You could sprinkle over some dried herbs or tuck in a few sprigs of fresh herbs, like rosemary or thyme, if you want to embellish a bit. And there you have it — a protein, vegetable, and starch right on one baking sheet. But if you wanted to round out the meal with a salad, you could. Try a simple crunchy mixed green salad, or maybe a Caesar Salad.
Table of Contents
- Salmon, Potato, and Broccoli Sheet Pan Supper Ingredients
- Recipe Variation
- How to Make Salmon, Potato, and Broccoli Sheet Pan Supper
- Salmon, Potato, and Broccoli Sheet Pan Supper Cooking Tips
- What to Serve With Salmon, Potato, and Broccoli Sheet Pan Supper
- Salmon, Potato and Broccoli Sheet Pan Supper Recipe
Salmon, Potato and Broccoli Sheet Pan Supper: A simple and delicious weeknight fish dinner that cooks all together on one sheet pan.
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Salmon, Potato, and Broccoli Sheet Pan Supper Ingredients
- Broccoli – First, cut it into planks and then cut it into smaller pieces. This is my favorite way to cut broccoli, giving you more flat surface areas, which seems to offer more opportunities for that delicious caramelization.
- Baby potatoes – I used baby potatoes cut in half. If you want to use larger potatoes, you could just cut them into 1- to 1 ½-inch pieces and use them just as directed.
- Olive oil
- Garlic – Slice thin for maximum flavor.
- Red pepper flakes – Adds a slight kick.
- Salmon fillets – When I can use salmon from Alaska, I do. It has a wonderful, rich flavor and is very sustainable. The goal is that the whole ecosystem of this critically important fishing industry stays healthy.
Recipe Variation
Try this with other fish, like cod, halibut, or trout. If your fish filets are thinner than 1 inch, allow the vegetables to cook for 25 minutes instead of 20 before adding the fish filets.
How to Make Salmon, Potato, and Broccoli Sheet Pan Supper
- Prep the oven and baking sheet: Preheat the oven to 450 degrees. Spray a rimmed baking sheet with nonstick spray (line it with foil or parchment paper first for easier cleanup).
- Cook the broccoli and potatoes: Place the broccoli and potatoes on the baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle over the garlic, red pepper flakes, salt, and pepper. Toss, then spread it out on the baking sheet. Roast for 20 minutes.
- Cook the salmon: While the vegetables are roasting, season the salmon fillets. Remove the tray from the oven, and nestle the salmon in between the vegetables. Roast for another 10 minutes or so, until the vegetables are tender and the salmon is cooked to your liking.
- Serve.
Salmon, Potato, and Broccoli Sheet Pan Supper Cooking Tips
- Line the baking sheet with foil or parchment paper for easier cleanup.
- Try to keep everything in a single layer on the baking sheet so it all cooks evenly and gets nicely caramelized.
- Allowing the vegetables and potatoes to cook for a bit before adding the fish to the baking sheet means that everything will be cooked to perfection at the same time.
What to Serve With Salmon, Potato, and Broccoli Sheet Pan Supper
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Salmon, Potato and Broccoli Sheet Pan Supper
Ingredients
- 1 head broccoli (about 1 1/2 pounds; cut into ½-inch thick slices, then slices cut into 1 inch pieces)
- 1 pound baby potatoes (halved)
- 3 tablespoons olive oil (divided)
- 4 cloves garlic (smashed)
- ½ teaspoon red pepper flakes
- Kosher salt and freshly ground pepper (to taste)
- 4 (6-ounce) salmon fillets (with or without skin)
- Lemon wedges (to serve; optional)
Instructions
- Preheat the oven to 450 F. Spray a rimmed baking sheet with nonstick spray (you can line it with foil or parchment paper first for easier cleanup).
- Place the broccoli and potatoes on the baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle over the garlic, red pepper flakes, salt, and pepper. Toss the mixture, then spread it out on the baking sheet in an even single layer. Roast for 20 minutes.
- While the vegetables are roasting, rub the pink side salmon fillets with the remaining tablespoon of olive oil. Sprinkle with salt and pepper. Remove the tray from the oven, and nestle the salmon in between the vegetables. Return the tray to the oven and roast for another 10 minutes or so, until the vegetables are crisp in spots and tender and the salmon is cooked to your liking.
- Divide amongst plates and serve with the lemon wedges, if desired.
Notes
- Try this with other fish, like cod, halibut, or trout. If your fish filets are thinner than 1 inch, allow the vegetables to cook for 20 minutes instead of 15 before adding the fish filets.
- Line the baking sheet with foil or parchment paper for easier cleanup.
- Allowing the vegetables and potatoes to cook for a bit before adding the fish to the baking sheet means that everything will be cooked to perfection at the same time.
- Try to keep everything in a single layer on the baking sheet so everything cooks evenly and gets nicely caramelized.
This was great! I LOVE a good sheet pan meal (barely any dishes!). I used blackening spice and honey if you like good spicy flavor, you should too! ;)
My only recipe issue was the timing for the broccoli; they were perfectly done and slightly charred (just the way I like them) when I went to add the salmon, but a minute longer and they would have burned. When I make this again (which I will) I’ll cook the potatoes for 10 mins, add broccoli for another 5 mins, then add salmon for the last 10 mins.
This was delicious! Cooked at 400 degrees for 20 and 15 minutes instead of 450 for 15 and 10 (oven issues; long story). Still worked beautifully but salmon wasn’t as pretty as in the photo. If anyone can suggest how to get that beautiful finish at lower temp, please share!