Ingredients:

  • 1 cup (150g) baby gold potatoes, halved or quartered
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 2 (6 oz) (170g each) skin-on salmon fillets
  • 2 cups (180g) broccoli florets
  • 1 cup (150g) cherry tomatoes
  • 1 medium (60g) lemon, sliced into rounds
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (15ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) paprika

Instructions:

  1. Preheat your oven to 425°F (218°C). Toss the halved potatoes in a mixing bowl with 2 tbsp olive oil, salt, and pepper. Spread them on a parchment-lined sheet pan and roast for 12-15 minutes until edges begin to turn golden.
  2. Remove the pan from the oven. Move the potatoes to the outer edges of the pan to create two spaces in the center.
  3. Place the salmon fillets in the center gaps. Scatter the broccoli florets and cherry tomatoes around the fish.
  4. Whisk together the melted butter, 1 tbsp olive oil, minced garlic, lemon juice, oregano, and paprika. Brush this glaze generously over the salmon and toss it over the vegetables. Top each fillet with a lemon slice.
  5. Return the pan to the oven for another 10-12 minutes until the salmon is opaque and flakes easily, and the broccoli tips are charred and crispy.