Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, cut into 1-inch cubes
  • 1.5 lbs (680g) broccolini, trimmed and cut into florets
  • 4 (6 oz/170g each) salmon fillets, skin on or off
  • 3 tablespoons olive oil, extra virgin
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Toss the cubed potatoes with 1 tablespoon of olive oil, salt, and pepper in a large bowl.
  2. Spread the potatoes in a single layer on the prepared sheet pan.
  3. Roast the potatoes in a preheated oven at 400°F (200°C) for 15 minutes.
  4. While the potatoes roast, in a small bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
  5. Remove the sheet pan from the oven. Arrange the salmon fillets and broccolini florets around the potatoes. Drizzle the salmon and broccolini with the lemon-garlic mixture.
  6. Return the sheet pan to the oven and bake for another 5-10 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature of 145°F/63°C). The broccolini should be tender-crisp.
  7. Let the salmon rest for a few minutes before serving. Garnish with fresh parsley and lemon wedges, if desired.