Roasted Salmon With Crispy Potatoes And Broccoli Recipes

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ASIAN SALMON WITH POTATOES AND BROCCOLI SHEET-PAN DINNER



Asian Salmon with Potatoes and Broccoli Sheet-Pan Dinner image

This Asian-inspired sheet-pan supper gets a tasty, flavorful meal on the table in less than an hour. And cleanup is easy with just one pan to clean!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons toasted sesame oil
1 teaspoon chili garlic sauce
1 teaspoon soy sauce
1/4 teaspoon salt
1 lb small new potatoes, quartered
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons butter, melted
1 tablespoon natural rice vinegar
1/4 teaspoon salt
4 (4 oz) salmon filets, skin on
1/2 lb fresh broccoli florets (about 4 cups)
2 green onions, sliced on the bias

Steps:

  • Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.
  • In large bowl, mix sesame oil, chili garlic sauce, 1 teaspoon soy sauce and 1/4 teaspoon salt. Add potatoes, and toss to coat. Place potatoes skin side down in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side up, and make room for broccoli and salmon.
  • In same large bowl, mix brown sugar, 2 tablespoons soy sauce, the butter, vinegar and 1/4 teaspoon salt. Transfer 2 tablespoons of the mixture to medium bowl. Add salmon to mixture in medium bowl; turn to coat. Add broccoli to large bowl, and toss to coat. Add salmon, skin side down, to pan with potatoes; add broccoli. Pour any remaining mixture from both bowls over salmon and broccoli. Roast 12 to 15 minutes or until salmon is cooked through and flakes easily with a fork, and potatoes are fork-tender. Top with green onions.

Nutrition Facts : Calories 410, Carbohydrate 31 g, Cholesterol 65 mg, Fat 3, Fiber 4 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 9 g, TransFat 0 g

ROASTED SALMON WITH CRISPY POTATOES AND BROCCOLI RECIPE



Roasted Salmon with Crispy Potatoes and Broccoli Recipe image

Provided by tschnet1

Number Of Ingredients 9

1 large head broccoli, cut into small florets (about 6 1/2 cups)
1 lb Yukon gold potatoes, cut into 1/8" thick rounds
1 large red onion, cut into 1/4" thick wedges
3 tbsp olive oil
kosher salt and pepper
4 skinless salmon fillet
1/4 cup mayonnaise
1 tbsp fresh lemon juice
1/2 small cloves garlic, mashed into a paste

Steps:

  • Heat oven to 450%. On a rimmed sheet, toss together the broccoli potatoes and onion with the oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in an even layer and roast for 15 minutes. Season the salmon with 1/4 tsp each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8 to 10 minutes more. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice and garlic. Serve with the fish and the vegetables.

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