Use your sheet pan to create this one-pan wonder dinner! Fuss-free meals.
This recipe is adapted from Cook’s Country One-Pan Wonders cookbook.
¼ cup chives, minced
5 tablespoons + 2 teaspoons extra-virgin olive oil
2 tablespoons whole grain mustard
2 teaspoons lemon juice, plus lemon wedges for serving
1 teaspoon honey
salt and pepper
4 salmon fillets (6-8 ounces each)
1 pound small red potatoes, unpeeled, halved
1 pound broccoli florets, cut into 2-inch pieces
Adjust over rack to lowest position and heat oven to 500 degrees. Combine chives, 2 tablespoons oil mustard, lemon juice, honey, pinch of salt, and a pinch of pepper in bowl; set aside for serving. Pat salmon dry with paper towel, rub thoroughly with 2 teaspoons oil, and season with salt and pepper; refrigerate until needed.
Brush rimmed baking sheet with 1 tablespoon oil. Toss potatoes with 1 tablespoon oil, ½ teaspoon salt and ½ teaspoon pepper in bowl. Place potatoes, cut side down, on half of the sheet. In now-empty bowl, toss broccoli with remaining 1 tablespoon oil, ¼ teaspoon salt and 1.4 teaspoon pepper, then place on empty side of the sheet pan. Roast until potatoes are light golden brown and broccoli is well-browned and tender, 22-24 minutes, rotating sheet half way through roasting.
Remove sheet from oven and reduce oven temperature to 275 degrees. Transfer broccoli, browned side up, to platter; cover with foil to keep warm. Place salmon on empty side of sheet pan and continue to roast until center of salmon is still translucent which checked with tip of pairing knife and registers 125 degrees (for medium rare), 11-15 minutes, rotating sheet halfway through roasting.