Ingredients:

  • 1 lb baby potatoes, halved
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 6 oz salmon fillets
  • 2 tbsp melted unsalted butter
  • 1 tbsp olive oil
  • 2 cloves minced garlic
  • 1 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp dried oregano

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and black pepper.
  3. Spread the potatoes cut-side down on the baking sheet and roast for 12–15 minutes until the bottoms are golden brown.
  4. While potatoes roast, whisk together the melted unsalted butter, 1 tablespoon of olive oil, minced garlic, lemon juice, honey, and dried oregano in a small bowl.
  5. Add the broccoli florets and sliced carrots to the remaining open space on the sheet pan.
  6. Nestle the salmon fillets among the vegetables on the pan.
  7. Brush the garlic-lemon glaze generously over the salmon and drizzle any remaining glaze over the vegetables.
  8. Return the pan to the oven and roast for an additional 10–12 minutes until the salmon is opaque and flakes easily with a fork and broccoli edges are slightly charred.