Description
A simple one pan dinner featuring salmon, roasted broccoli, and seasoned potatoes coated in a buttery honey garlic sauce. Easy to prepare, flavorful, and perfect for a fast weeknight meal.
Ingredients
For the Salmon:
1 lb salmon
4 tbsp ghee or clarified butter
2 tbsp honey
2 cloves garlic minced
1 lemon juiced
1 tsp kosher salt
For the Broccoli:
2 tbsp butter
1 head broccoli cut into florettes
1/2 tsp sea salt
1/2 tsp black pepper
For the Potatoes:
1 lb baby red potatoes
2 tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp dried parsley
1/4 cup grated cheese made with vegetarian rennet such as Cabot or Tillamook
Instructions
1. Preheat oven to 425 degrees.
2. In a small saucepan over medium low heat, melt the ghee or clarified butter with lemon juice, honey, garlic, and salt. Stir until smooth.
3. Spread broccoli florettes on a sheet pan and add small pieces of butter. Season with sea salt and black pepper.
4. Toss baby red potatoes in olive oil, kosher salt, black pepper, and dried parsley. Spread them on the sheet pan and sprinkle with grated Cabot or Tillamook cheese.
5. Place the salmon fillet on the sheet pan and pour the warm honey garlic butter mixture over the top.
6. Bake for 20 to 25 minutes or until the salmon flakes easily and is opaque in the center.
7. Remove from oven and serve warm with roasted broccoli and potatoes.
Notes
If using frozen salmon, thaw fully and pat dry to ensure the sauce coats evenly.
Cut broccoli into similar sized pieces for even roasting.
To crisp the potatoes more, place them cut side down.
All components store well and reheat nicely for meal prep.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American