Description

A comforting and elegant sheet pan dinner featuring tender baked salmon, crispy potatoes, and roasted broccoli, all topped with a rich lemon herb cream sauce. Simple, satisfying, and perfect for any night.

Ingredients

Scale

For the Sheet Pan:

1 lb small gold potatoes, cut into bite-sized pieces
Olive oil, garlic powder, salt, and pepper (to taste)
2–3 cups broccoli florets
1–2 lbs salmon, cut into 2–4 fillets

For the Lemon Herb Sauce:

6–8 tbsp butter
1–2 cloves garlic, minced
1 shallot, minced
2–3 sprigs fresh thyme
1/2 cup heavy cream
1/2 cup chicken broth
Juice of 1 lemon (about 2 tbsp)
2 tbsp chopped parsley or basil
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast potatoes: Toss with oil, garlic powder, salt, and pepper. Roast for 25 minutes.
Add broccoli and salmon: Season, add to the sheet pan, and bake for 10–15 minutes until salmon flakes easily.
Make lemon herb sauce: Sauté garlic and shallot in butter. Add thyme, then stir in cream, broth, lemon juice, salt, and pepper. Simmer until slightly thickened, then finish with fresh herbs.
Serve: Drizzle the warm sauce over the salmon and veggies. Serve immediately.

Notes

Swap broccoli with asparagus or green beans.

Use coconut cream and olive oil for a dairy-free option.

Make the sauce ahead and reheat gently.

Use fresh salmon fillets for best results.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baked / Sheet Pan
Cuisine: American