Recipe

Sheet Pan Salmon with Roasted Vegetables

Name: Sheet Pan Salmon with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500 g baby potatoes, halved; 300 g broccoli florets; 1 whole red onion, cut in wedges; 3 tablespoons olive oil; 4 salmon fillets; 1 teaspoon smoked paprika; 1 teaspoon salt; 1 whole lemon wedges

Potatoes, broccoli and red onion roast first, then salmon joins the pan for an easy one-tray dinner.

Servings: 4
Prep: 15 min
Cook: 30 min

Prep: 15 min
Cook: 30 min
Total: 45 min

Ingredients

Method

Heat the oven to 220 C (425 F).
Toss the potatoes and onion with 2 tablespoons oil and half the salt on a large tray. Roast for 15 minutes.
Add the broccoli, toss and push the vegetables to the sides.
Rub the fillets with the remaining oil, paprika and salt and place them in the cleared space.
Roast for 12 to 15 minutes more until the fish is opaque and flaking and the vegetables are tender.
Serve with lemon wedges.

Tips

Cut potatoes small so they finish in time. Use two trays if the pan looks crowded. Check the thickest part: the flesh should be opaque and flake easily with a fork, and you should follow your food-safety agency guidance on safe internal temperature.

Storage

Cool promptly, then refrigerate in a sealed container and eat within the period recommended by your local food-safety agency. Reheat gently until steaming hot, or serve cold in salads and sandwiches.

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