Easy salmon broccoli and potatoes is one of those weeknight dinners that looks impressive but takes almost no effort. I first threw this together on a Thursday evening when I had a piece of salmon in the fridge and no patience for anything complicated. One pan, a handful of spring vegetables, and a bright lemon-mustard marinade later, my teenagers were scraping the tray clean. That almost never happens.
What makes this recipe a regular in my kitchen is how little it asks of you. The potatoes get a quick par-boil so they turn golden and crispy in the oven. The broccoli and asparagus pick up those slightly charred edges that make vegetables actually worth eating. And the salmon? It cooks right on top of everything, soaking up every bit of that herby marinade. This easy salmon broccoli and potatoes dinner is fresh, filling, and genuinely fuss-free.
Table of Contents
Ingredients for Easy Salmon Broccoli and Potatoes
I have made this recipe enough times to know that the quality of your salmon fillets really does matter here. Look for fillets with a firm texture and deep pink color. Skin-on fillets are my preference because the skin crisps up beautifully on top of the vegetables.
Main:
- 2.2 lbs (about 1 kg) new or baby potatoes, halved
- 14 oz (400g) tenderstem broccoli I recommend leaving the stems long so they roast evenly without falling apart
- 10.5 oz (300g) asparagus, halved
- 14 oz (400g) butter beans, drained and rinsed
- 4 salmon fillets, skin-on preferred
Marinade:
- 4 tbsp extra virgin olive oil
- 1 large lemon, juice and zest in my experience, fresh zest makes the marinade noticeably brighter than bottled lemon juice alone
- 1 tbsp wholegrain mustard
- 2 tbsp chopped parsley, fresh or frozen
- 1 tbsp chopped dill, fresh or frozen pro tip: frozen herbs work just as well here, so do not stress if that is all you have
- Salt and black pepper to taste
Step-by-Step Instructions
I recommend reading through all the steps before you start. The timing between the potato par-boil and the two roasting stages is what makes everything come out perfectly at the same time.
Step 1: Preheat your oven to 400°F (220°C / 200°C fan). While it heats, wash and halve your potatoes and prep all your vegetables.
Step 2: Add the halved potatoes to a saucepan of salted water. Bring to a boil over high heat, then reduce to medium and cook for 10 minutes. You want them just fork-tender but not falling apart. Do not skip this step par-boiling is what gives you crispy outsides and fluffy insides after roasting.
Step 3: While the potatoes cook, whisk together the olive oil, lemon juice, lemon zest, wholegrain mustard, parsley, dill, salt, and black pepper in a small bowl until well combined.
Step 4: Pour half the marinade over your salmon fillets and set them aside to marinate while you prep the tray.
Step 5: Drain the potatoes well and add them to a large baking tray along with the butter beans, asparagus, and tenderstem broccoli. Pour the remaining marinade over everything and toss to coat evenly. Spread everything in a single layer. Avoid overcrowding if things are piled on top of each other, they will steam instead of roast and you will lose those crispy edges.
Step 6: Place the tray in the oven and roast for 10 to 15 minutes, until the vegetables start to turn golden at the edges.
Step 7: Remove the tray from the oven and reduce the temperature to 390°F (200°C / 180°C fan). Place the marinated salmon fillets skin side down directly on top of the vegetables. Lowering the temperature at this stage protects the salmon from drying out.
Step 8: Return the tray to the oven and bake for 12 to 15 minutes, until the salmon flakes easily with a fork, the potatoes are golden and crispy, and the vegetables are tender with slightly crispy tips. Start checking the salmon at the 12-minute mark since it can go from perfect to overdone quickly.
Total time: 10 minutes prep, 40 minutes cook time, 50 minutes total.
What to Serve with Easy Salmon Broccoli and Potatoes
This dish is genuinely a complete meal straight from the tray, but a few simple sides can round it out beautifully depending on how hungry your crew is.
Greek Yogurt or Tzatziki: A cool, creamy spoonful alongside the salmon cuts right through the tangy mustard marinade. It also adds extra protein to the plate, which I love. If you want to make your own, my Blender Greek Yogurt Ranch Dressing comes together in minutes and works perfectly as a dip here too.
Simple Green Salad: A light arugula or mixed greens salad with a squeeze of lemon keeps things fresh and adds a peppery contrast to the rich salmon. My Healthy Avocado Chicken Salad uses a similar bright dressing and would make a great side or next-day lunch alongside leftovers.
Crusty Bread: Serve it with a thick slice of crusty bread to soak up those lemon-mustard pan juices. That sauce left at the bottom of the tray is genuinely too good to waste.
One Skillet Greek Salmon: If you are a salmon lover and want to mix things up another night, my One Skillet Greek Salmon uses similar Mediterranean flavors and is just as easy on cleanup.
Mediterranean Bean Salad: The butter beans in this recipe are one of my favorite parts, and if you want to lean further into that flavor, my Mediterranean Bean Salad with Feta makes an ideal light side that echoes the same bright, herby notes.
Roasted Carrot and Chickpea Bowl: For a vegetable-forward side to stretch this meal for a crowd, the Roasted Carrot and Chickpea Bowl shares the same sheet-pan spirit and roasts up beautifully alongside this recipe.
High Protein Sheet Pan Veggie Bake: If you want to double up on vegetables without any extra effort, the High Protein Sheet Pan Veggie Bake is another great option that fits right into the same oven at the same temperature.
Storage and Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. I do not recommend freezing this one since the vegetables lose their texture after thawing and the salmon turns dry.
To reheat, place everything back in the oven at 350°F (180°C) for about 10 minutes. Pro tip: add a small splash of water or a drizzle of olive oil over the salmon before reheating to keep it from drying out. You can also reheat individual portions in the microwave for about 90 seconds if you are in a rush.
This dish also works really well served at room temperature the next day as a protein-packed lunch bowl. Just flake the leftover salmon over the vegetables and squeeze a little extra lemon juice over everything to brighten it back up.
Conclusion
This easy salmon broccoli and potatoes dinner is one of those recipes that earns a permanent spot in your weekly rotation. It is simple enough for a busy Tuesday and fresh enough to feel special. One pan, bold lemon-mustard flavor, and a seriously satisfying plate packed with protein and vegetables. Give it a try this week and let me know how it goes!
Easy Salmon, Broccoli and Potatoes with Spring Asparagus
Equipment
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Large saucepan
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Large baking tray or sheet pan
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Small mixing bowl
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Whisk
Ingredients
- 2.2 lbs new or baby potatoes halved
- 14 oz tenderstem broccoli stems left long for even roasting
- 10.5 oz asparagus halved
- 14 oz butter beans drained and rinsed
- 4 salmon fillets skin-on preferred
- 4 tbsp extra virgin olive oil
- 1 large lemon juice and zest
- 1 tbsp wholegrain mustard
- 2 tbsp chopped parsley fresh or frozen
- 1 tbsp chopped dill fresh or frozen
- salt and black pepper to taste
Instructions
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Preheat your oven to 400°F (220°C / 200°C fan). Wash and halve the potatoes and prep all remaining vegetables.
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Add the halved potatoes to a saucepan of salted water. Bring to a boil over high heat, then reduce to medium and cook for 10 minutes until just fork-tender. Do not overcook they will finish in the oven.
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While the potatoes cook, whisk together the olive oil, lemon juice, lemon zest, wholegrain mustard, parsley, dill, salt, and black pepper in a small bowl until well combined.
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Pour half the marinade over the salmon fillets and set aside to marinate while you prepare the baking tray.
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Drain the potatoes well and add to a large baking tray with the butter beans, asparagus, and tenderstem broccoli. Pour the remaining marinade over everything, toss to coat evenly, and spread in a single layer. Do not overcrowd the pan.
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Roast the vegetables at 400°F for 10 to 15 minutes, until the edges start to turn golden.
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Remove the tray from the oven and reduce the temperature to 390°F (200°C / 180°C fan). Place the marinated salmon fillets skin side down on top of the vegetables.
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Return the tray to the oven and bake for 12 to 15 minutes, until the salmon flakes easily with a fork, the potatoes are crispy and golden, and the vegetables are tender with slightly crispy edges. Check at 12 minutes.
