Ingredients:

  • 4 (6 oz) (170g) Salmon fillets, skin-on
  • 1 lb (450g) Baby gold potatoes, quartered
  • 1 large head (300g) Broccoli florets
  • 1 tbsp (15ml) Extra virgin olive oil
  • 3 tbsp (45ml) Extra virgin olive oil
  • 2 tbsp (30ml) Fresh lemon juice
  • 3 cloves (15g) Garlic, minced
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (1g) Black pepper
  • 2 tbsp (8g) Fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Note: A hot oven is vital for the potato sear
  2. Toss the quartered baby gold potatoes with 1 tbsp (15ml) of olive oil and a pinch of salt.
  3. Spread the potatoes in a single layer and roast for 12–15 minutes until they start to soften and turn golden.
  4. Slide the pan out and push the roasted potatoes to the edges.
  5. Place the salmon fillets in the center and scatter the broccoli florets in the remaining gaps.
  6. In a small mixing bowl, whisk together 3 tbsp olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
  7. Drizzle the glaze evenly over the salmon and broccoli. Note: Make sure the broccoli is well coated to prevent burning
  8. Return the pan to the oven and roast for 8–12 minutes until the salmon is opaque and flakes easily with a fork.
  9. Check that the broccoli tips are charred and the salmon reaches an internal temp of 145°F (63°C).
  10. Remove from the oven and immediately garnish with chopped fresh parsley and extra lemon wedges.