Sheet Pan Salmon Dinner
An easy weeknight sheet pan meal that's also perfect for meal prepping! Crispy red potatoes accompany tender baked salmon.
Servings: 4 servings
Calories: 421kcal
Ingredients
- 1.25 lbs salmon, skin on
- 1.5 lbs baby red potatoes, halved (680 grams)
- 3 bunches broccolini, trimmed (320 grams)
- 1 tbsp olive oil
- 1 tsp Flavor God Garlic Lover's Seasoning
- 1/2 tsp Chef Paul Prudhomme's Seafood Magic Seasoning
- 1/2 tsp each: salt and pepper
- 1/4 tsp baking soda (to help potatoes brown)
Instructions
- Pre-heat oven to 450°. Spray a half sheet pan with non-stick cooking spray.
- Toss potatoes with 1/2 tbsp olive oil, 1/2 tsp Flavor God seasoning, 1/4 tsp each of salt and pepper, and 1/4 tsp baking soda. Arrange them cut side down on the prepared baking sheet.
- Toss broccoli with remaining olive oil, Flavor God seasoning, salt and pepper. Arrange in a single layer on sheet pan.
- Roast potatoes and broccoli for 18 minutes until broccoli is well browned on the bottom. Remove the broccoli to a serving platter and cover with foil to keep warm (I like to put mine on top of the warm oven!).
- Turn the oven temperature to 500° and roast the potatoes alone for 8 minutes.
- Turn the oven temperature to 275°. Pat salmon dry with a paper towel, then add it to the baking sheet, skin side down. Season with seafood seasoning.
- Bake until salmon flakes easily, about 12-15 minutes or until the internal temperature reaches 125°.
Notes
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Nutrition
Calories: 421kcal | Carbohydrates: 37g | Protein: 30g | Fat: 16g | Cholesterol: 67mg | Sodium: 496mg | Potassium: 1584mg | Fiber: 5g | Sugar: 4g