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Complete recipe

Lemon salmon, potatoes & broccoli

Tender salmon, golden potatoes and roasted broccoli on one tray, finished with fresh lemon.

By Forkue Updated

40 minutes3 servingseasymoderate budget
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Roasted salmon fillets with baby potatoes, broccoli, lemon, garlic, and dill on a green tray
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Salmon3 fillets · about 150 g each, thawed
  • Potatoes600 g · cut into 1.5 cm pieces
  • Broccoli300 g · small florets
  • Lemon1 · washed
  • Garlic · optional2 cloves · minced
  • Parsley · optional2 tbsp · chopped

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Heat the oven to 220°C / 425°F. Line a large roasting tray.
  2. Wash and cut the potatoes and broccoli. Cut half the lemon into slices and reserve the other half for juice.
  3. Pat the thawed salmon dry and check for pin bones.
  4. Toss potatoes with enough olive oil to lightly coat, plus salt and pepper. Spread on the tray and roast for 15 minutes.
  5. Turn the potatoes and add broccoli tossed in a little oil. Make space for the salmon, season it and place lemon slices on top. Add garlic, if using, to the vegetables.
  6. Roast for 12–15 minutes more, until the potatoes are tender and the salmon reaches 145°F / 63°C at its thickest point. Remove the fish first if the vegetables need longer.
  7. Squeeze the reserved lemon over the tray. Add parsley, if using, and serve.

Cooking and storage notes

  • Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
  • Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.