Instructions
Step 1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 2. In a bowl, toss the baby potatoes with 1 tablespoon olive oil, half the salt, and half the black pepper.
Step 3. Spread the potatoes on the baking sheet and roast for 20 minutes.
Step 4. While the potatoes roast, combine the remaining olive oil, minced garlic, dried parsley, thyme, paprika, remaining salt, black pepper, lemon juice, and melted butter in a small bowl.
Step 5. Pat the salmon fillets dry and brush them generously with the garlic herb mixture.
Step 6. Toss the broccoli florets and cherry tomatoes with any remaining garlic herb mixture.
Step 7. Remove the baking sheet from the oven and add the salmon, broccoli, and tomatoes alongside the potatoes.
Step 8. Return the baking sheet to the oven and roast for 12–15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
Step 9. For extra color, broil for 1–2 minutes during the final stage of cooking if desired.
Step 10. Remove from the oven and let the salmon rest for 2 minutes.
Step 11. Arrange the salmon, roasted potatoes, broccoli, and tomatoes on serving plates.
Step 12. Garnish with fresh parsley and lemon slices before serving.
Storage and Reheating Tips
Store leftover salmon and vegetables in airtight containers in the refrigerator for up to 3 days.
Reheat salmon gently in a 300°F (150°C) oven for 8–10 minutes to prevent it from drying out.
Roasted potatoes can be reheated in an air fryer or oven to restore their crispy texture.
Store lemon slices separately and add fresh lemon when serving leftovers.
Freezing cooked salmon is possible for up to 2 months, though the texture is best when enjoyed fresh.
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