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Salmon Broccoli Potatoes Recipe

Salmon Broccoli Potatoes Recipe
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★★★★★

5.2 from 24 reviews

A vibrant and healthy one-pan meal featuring perfectly seared salmon paired with golden mini-potatoes and charred broccoli, all tossed with crisp romaine and a zesty, honey-oregano dressing. This balanced dish is quick to prepare and full of fresh flavors, perfect for a nutritious weeknight dinner.

Ingredients

Scale

Protein and Vegetables

  • 12 ounces salmon
  • 1 head broccoli, trimmed into florets
  • 1/2 pound mini-potatoes (about 8 potatoes), thinly sliced
  • 1 head romaine heart, chopped

Seasonings and Oils

  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 tablespoons neutral oil (such as vegetable or canola oil), divided
  • 1/3 cup olive oil

Dressing

  • 2 tablespoons red wine vinegar
  • Juice of 1/2 lemon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • Black pepper, to taste
  • 1 tablespoon honey

Instructions

  1. Prepare Vegetables: Chop the romaine lettuce into bite-sized pieces, thinly slice the mini-potatoes for quicker cooking, and trim the broccoli into florets to ensure even roasting and tender-crisp texture.
  2. Cook the Vegetables and Salmon: Heat a large sauté pan over medium-high heat and add 1 tablespoon of neutral oil. Add the thinly sliced potatoes and cook for 4-5 minutes, stirring occasionally until they start to brown. Add the salmon fillets skin-side down and broccoli florets to the pan. Season all with a generous pinch of kosher salt and black pepper. Cook the salmon for 2-3 minutes, then flip it carefully to the other side. Continue cooking the potatoes until they’re golden brown and tender, about 10 minutes total, stirring broccoli and potatoes occasionally for even charring.
  3. Make the Dressing: In a mason jar or a small bowl, combine red wine vinegar, lemon juice, dried oregano, kosher salt, black pepper, honey, and olive oil. Whisk or shake vigorously until the dressing emulsifies and becomes slightly thickened.
  4. Assemble the Salad: Place the chopped romaine lettuce in a large serving bowl. Top it with the cooked potatoes, charred broccoli, and perfectly cooked salmon. Drizzle 2 tablespoons or more of the prepared honey-oregano dressing over the top, toss lightly if desired, and serve immediately while the salmon is warm.

Notes

  • Use medium heat to prevent burning the potatoes before they cook through.
  • Thinly slicing potatoes ensures quicker cooking and a crispy edge.
  • If preferred, substitute olive oil for the neutral oil when cooking for added flavor.
  • The dressing can be made ahead and stored in the refrigerator for up to two days.
  • Ensure salmon is fresh and skin-on for best texture and flavor.
  • Feel free to add fresh herbs like parsley or dill to the dressing for a fresh twist.

Nutrition

Keywords: salmon broccoli potatoes recipe, one-pan salmon dinner, healthy salmon recipe, quick salmon meal, honey oregano dressing

Find it online: https://recipeswithmia.com/salmon-broccoli-potatoes-recipe/