Paprika Salmon with Crispy Potato Wedges & Garlic Broccoli

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Toss the potato wedges with 1 tbsp olive oil, 1/2 tsp paprika, 1/2 tsp garlic powder, salt, and pepper. Spread on the baking sheet and roast for 20 minutes.

Step 3: While the potatoes cook, pat the salmon fillets dry with paper towels. Mix together 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt in a small bowl.

Step 4: Rub the salmon with 1 tbsp olive oil, then coat generously with the paprika spice mix. Place on a separate baking sheet.

Step 5: When the potatoes have 10 minutes remaining, add the salmon to the oven alongside them. Bake for 10 minutes until the salmon is cooked through.

Step 6: In the final minutes, heat 1 tsp olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds, then add broccoli florets with a pinch of salt. Cook for 3-4 minutes until tender-crisp.

Step 7: Drizzle salmon with lemon juice and arrange all components on a plate. Serve immediately while everything is hot.

Storage and Reheating Tips

Store leftover salmon, potatoes, and broccoli separately in airtight containers in the refrigerator for up to 3 days. This keeps the potatoes from getting soggy.

Reheat the salmon gently in a 350°F oven for 8-10 minutes to avoid drying it out. The potatoes crisp up beautifully when reheated in a skillet or oven for 5 minutes.

Broccoli is best enjoyed fresh, but you can reheat it briefly in the microwave if needed. A squeeze of fresh lemon juice revives the flavors beautifully.