Ingredients:

  • 4 (6 oz) salmon fillets, skin-on
  • 1 lb baby potatoes, halved or quartered
  • 1 lb broccoli florets, bite-sized
  • 1 cup cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper to create the glaze.
  3. Toss the halved baby potatoes with 1 tablespoon of the prepared glaze. Spread them on the pan and roast for 12–15 minutes until lightly golden.
  4. Move the roasted potatoes to the edges of the pan. Place the salmon fillets in the center and scatter the broccoli and cherry tomatoes around the fish.
  5. Drizzle the remaining glaze over the salmon and vegetables, ensuring the fillets are fully coated.
  6. Return the pan to the oven and roast for 8–12 minutes until the broccoli has charred tips and tomatoes begin to burst.
  7. Switch the oven to 'Broil' for the final 2 minutes until the salmon develops a mahogany-colored top.
  8. Remove from oven when the internal temperature of the salmon reaches 135°F (57°C).