Salmon One Pan Meal with Broccoli and Smashed Potatoes
Can there be anything easier than a one pan meal? I’m not sure what it would be. You line a sheet pan with tinfoil, put the salmon, potatoes and veggies on the pan, brush salmon with desired sauce and pop in the oven. Voilà, dinner is ready! And clean up is a breeze, especially if you get someone else to do it.
The potatoes do take some prep time. I boiled the potatoes the day of, but you could boil them earlier if you want. I will say that while the potatoes were boiling, I made the sauce, prepped the pan, washed dishes, etc.
And the sauce! Let me tell you about the sauce! Its a honey garlic glaze that I put together and it is A-MA-ZING. Honey, garlic, Bragg’s Aminos (soy alternative), olive oil, Sumac and Cloves. If you’re looking for a delicious side to go with this meal, try my Easy Quinoa Lentil Salad with Feta.
More one pan recipes to try
Salmon One Pan Meal with Broccolini and Creamed Watercress
Salmon One Pan Meal with Sweet Potatoes and Asparagus
And now, the part you’ve been waiting for…. the recipe.
Salmon One Pan Meal with Broccoli and Smashed Potatoes
Equipment
- 1 large sheet pan
- 1 sauce pan
- 1 glass measuring cup
- measuring spoons
- garlic press
Ingredients
Honey Garlic Glaze
- 1/8 cup olive oil
- 1 tbsp honey
- 1 tbsp Braggs Aminos or soy sauce
- 3 cloves garlic, minced
- 1 tsp sumac
- 1/4 tsp cloves
Main Meal
- 1-2 lbs salmon Refer to Seafood Watch for which salmon is safe to buy
- 4 medium red potatoes
- 1 lb broccoli, frozen
- 8-10 grape tomatoes
- 2 tbsp olive oil
- 1 tsp cumin
Instructions
- Preheat the oven to 425 degrees
- Put the four potatoes in a large saucepan and fill water to just over the potatoes. Put over high heat on stove.
- Line a large baking sheet with aluminum foil, set aside.
- Add all of the ingredients of the glaze into a small bowl or glass measuring cup. You can either finely mince the garlic or use a garlic press. Stir all of the ingredients together and set aside.
- Rinse the frozen broccoli under cool water to help defrost it a bit. Let it drain in the colander and then transfer to paper towel lined plate to soak up the water.
- Unwrap the salmon from its packaging. If the potatoes are not finished boiling, set the fish in the fridge and get it out right before its time to go in the oven.
- Once the potatoes are done boiling, transfer them to a paper towel line plate so they can drain a bit.
- Once potatoes have drained a bit, transfer them to foil lined pan. I use the bottom of a glass to smash the potatoes down just until the skin breaks open. Brush the potatoes with 1 tbsp of olive oil and sprinkle the cumin over them.
- Arrange items on the pan so they all fit nicely. Brush the salmon with the glaze. If there is extra, you can brush it over the potatoes and broccoli. I put some on half the broccoli and half the potatoes. Brush the broccoli with 1 tbsp of olive oil and sprinkle some salt and pepper over them, to taste.
- Cook for 15 minutes, or until the salmon flakes away easily with a fork. At 425 degrees, it takes 4-6 minutes per half an inch of salmon to cook through. Salmon should reach 145 degrees internally, measured through the thickest part.
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