Description
A quick and flavorful sheet pan dinner featuring honey garlic glazed salmon, parmesan baby red potatoes, and roasted broccoli—ready in just 30 minutes with minimal cleanup.
Ingredients
For the salmon:
1 lb salmon
4 tbsp ghee or clarified butter
2 tbsp honey
2 cloves garlic, minced
Juice of 1 lemon
1 tsp kosher salt
For the broccoli:
2 tbsp butter
1 head broccoli, cut into florets
1/2 tsp sea salt
1/2 tsp black pepper
For the potatoes:
1 lb baby red potatoes
2 tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp dried parsley
1/4 cup fresh grated parmesan
Instructions
- Preheat oven to 425°F (220°C).
- In a small saucepan over medium-low heat, melt ghee or butter, then stir in lemon juice, honey, minced garlic, and salt until combined. Set aside.
- Place broccoli florets on a sheet pan. Dot with butter slices, sprinkle with sea salt and black pepper.
- In a bowl, toss baby red potatoes with olive oil, kosher salt, black pepper, and dried parsley. Spread on sheet pan and sprinkle with fresh grated parmesan.
- Place salmon on the sheet pan and pour honey garlic butter sauce over the top.
- Bake for 20–25 minutes, or until salmon flakes easily with a fork and is no longer opaque in the center (internal temp 145°F).
- Serve hot with potatoes and broccoli.
Notes
- Swap broccoli for asparagus or green beans.
- Use sweet potatoes instead of baby red potatoes for a sweeter flavor.
- Add a pinch of red pepper flakes to sauce for heat.
- Replace lemon juice with orange juice for a citrus twist.
- Use regular unsalted butter if ghee is unavailable.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
