What the heck is this?
This is your one-pan, three-part miracle meal: juicy, perfectly baked salmon, crispy-on-the-outside roasted potatoes, and broccoli absolutely dripping in cheesy goodness. It’s wholesome but still indulgent, like your favorite diner plate got a glow-up. We’re not reinventing the wheel here — we’re just making sure everything tastes ridiculously good, cooks at the same time, and only leaves you with one pan to wash. Weeknight win? You bet.
Why You’ll Love This Recipe
✔ One pan, minimal dishes, zero drama.
✔ That cheesy broccoli? Could convert even the veggie skeptics.
✔ Salmon bakes up buttery and perfect every time.
✔ Customizable — spice it up or keep it classic.
✔ Ready in under an hour, reheats like a pro.
The Good Stuff You’ll Need
For the Potatoes:
1 1/2 lbs baby potatoes, halved
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt + pepper to taste
For the Salmon:
4 salmon fillets (about 6 oz each), skin-on or skinless
1 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp lemon juice
2 garlic cloves, minced
Salt + pepper to taste
Lemon wedges, for serving
For the Cheesy Broccoli:
1 head broccoli, cut into florets (about 3 cups)
1 tbsp olive oil
1/2 cup shredded cheddar cheese (sharp = best flavor)
2 tbsp grated parmesan (for bonus umami)
Salt + pepper to taste
Optional: Red pepper flakes for a little kick
Let’s Do This
Step 1: Prep the Pan
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup. Spread the halved potatoes on one-third of the sheet. Toss with olive oil, garlic powder, paprika, salt, and pepper. Roast for 15 minutes while you prep everything else.
Step 2: Salmon Situation
While potatoes roast, whisk together olive oil, Dijon mustard, lemon juice, garlic, salt, and pepper in a small bowl. Brush the mixture over the salmon fillets. Let them hang out and soak in the flavor while the potatoes keep doing their thing.
Step 3: Add Salmon and Broccoli
After 15 minutes, scoot the potatoes over to make space. Add salmon fillets to the sheet. Toss broccoli florets with olive oil, salt, and pepper, and pile them into the last third of the pan. Return the pan to the oven and roast for another 15–18 minutes, or until salmon flakes easily with a fork and broccoli is getting crisp-tender.
Step 4: Make It Cheesy
Sprinkle cheddar and parmesan over the roasted broccoli. Pop the pan back in the oven for 2–3 minutes until the cheese is melty and gooey. If you want a browned top, broil for 1 minute — watch it like a hawk.
Step 5: Serve It Up
Plate your salmon with a scoop of crispy potatoes and a cheesy mountain of broccoli. Hit it all with a squeeze of lemon and an extra pinch of salt if needed. Fancy enough for guests, easy enough for Tuesday night.
Serving Suggestions
Pair with a crisp green salad or a glass of chilled white wine (if you’re feeling it). Leftovers? Toss them into a grain bowl or wrap for lunch the next day.
Switch It Up
Use sweet potatoes or carrots instead of baby potatoes.
Swap broccoli for cauliflower or Brussels sprouts.
Add a maple glaze to the salmon for a sweet-savory twist.
Use Gruyère or mozzarella instead of cheddar for a different cheesy vibe.
Make-Ahead Tips
Chop the potatoes and broccoli in advance — store them in separate containers in the fridge.
You can marinate the salmon up to 12 hours ahead.
Leftovers keep well in the fridge for 2–3 days and reheat beautifully in the oven or air fryer.
Questions People Actually Ask
Q: Can I use frozen salmon?
A: Totally. Just thaw it first and pat it dry before seasoning and baking.
Q: Can I make this dairy-free?
A: Yep! Skip the cheese or sub your favorite plant-based cheese.
Q: What if I don’t have Dijon mustard?
A: Use regular mustard, honey mustard, or just more lemon juice and garlic.
Q: Can I do this in the air fryer?
A: You can do the salmon and potatoes in batches in the air fryer, but the sheet pan method is easiest for the full meal at once.
Baked Salmon with Roasted Potatoes and Cheesy Broccoli: The Lazy Gourmet’s Dream Dinner
- Total Time: 50 minutes
- Yield: 4 servings
Description
This is your one-pan, three-part miracle meal: juicy, perfectly baked salmon, crispy-on-the-outside roasted potatoes, and broccoli absolutely dripping in cheesy goodness. It’s wholesome but still indulgent, like your favorite diner plate got a glow-up. We’re not reinventing the wheel here — we’re just making sure everything tastes ridiculously good, cooks at the same time, and only leaves you with one pan to wash. Weeknight win? You bet.
Ingredients
For the Potatoes:
1 1/2 lbs baby potatoes, halved
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt + pepper to taste
For the Salmon:
4 salmon fillets (about 6 oz each), skin-on or skinless
1 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp lemon juice
2 garlic cloves, minced
Salt + pepper to taste
Lemon wedges, for serving
For the Cheesy Broccoli:
1 head broccoli, cut into florets (about 3 cups)
1 tbsp olive oil
1/2 cup shredded cheddar cheese (sharp = best flavor)
2 tbsp grated parmesan (for bonus umami)
Salt + pepper to taste
Optional: Red pepper flakes for a little kick
Instructions
Step 1: Prep the Pan
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup. Spread the halved potatoes on one-third of the sheet. Toss with olive oil, garlic powder, paprika, salt, and pepper. Roast for 15 minutes while you prep everything else.
Step 2: Salmon Situation
While potatoes roast, whisk together olive oil, Dijon mustard, lemon juice, garlic, salt, and pepper in a small bowl. Brush the mixture over the salmon fillets. Let them hang out and soak in the flavor while the potatoes keep doing their thing.
Step 3: Add Salmon and Broccoli
After 15 minutes, scoot the potatoes over to make space. Add salmon fillets to the sheet. Toss broccoli florets with olive oil, salt, and pepper, and pile them into the last third of the pan. Return the pan to the oven and roast for another 15–18 minutes, or until salmon flakes easily with a fork and broccoli is getting crisp-tender.
Step 4: Make It Cheesy
Sprinkle cheddar and parmesan over the roasted broccoli. Pop the pan back in the oven for 2–3 minutes until the cheese is melty and gooey. If you want a browned top, broil for 1 minute — watch it like a hawk.
Step 5: Serve It Up
Plate your salmon with a scoop of crispy potatoes and a cheesy mountain of broccoli. Hit it all with a squeeze of lemon and an extra pinch of salt if needed. Fancy enough for guests, easy enough for Tuesday night.
Notes
Use sweet potatoes or carrots instead of baby potatoes.
Swap broccoli for cauliflower or Brussels sprouts.
Add a maple glaze to the salmon for a sweet-savory twist.
Use Gruyère or mozzarella instead of cheddar for a different cheesy vibe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~520 kcal per serving
- Fat: ~28g
- Carbohydrates: ~26g
- Protein: ~38g