Salmon Dinner Recipe

Prepare marinade

In a shallow bowl or small bowl, whisk together 3 tbs olive oil, 2 tbsp fresh lemon juice, 1 tbsp low-sodium soy sauce, 2 minced garlic cloves, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp freshly ground black pepper until combined.

Marinate salmon

Place 4 skin-on salmon fillets in a single layer in a shallow dish or resealable bag. Pour half of the marinade over the salmon, reserving the other half for basting. Turn fillets to coat. Marinate in the refrigerator for 15–30 minutes (no more than 1 hour) while you prepare vegetables and preheat the oven.

Bring to room temp

Remove salmon from the refrigerator about 10 minutes before cooking to take the chill off so it cooks evenly.

Cook salmon

Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment and brush lightly with oil. Place marinated salmon fillets skin-side down on the sheet, spacing them apart. Spoon a little of the reserved marinade over the top of each fillet. Roast in the preheated oven for 10–14 minutes, depending on thickness, until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium, and flesh flakes easily with a fork. Optionally broil for 1–2 minutes at the end to crisp the top — watch carefully so it doesn't burn.

Preheat and prepare vegetables

While marinating the salmon, preheat oven to 425°F (220°C) if not already hot for the salmon. On a large rimmed baking sheet, toss 600 g halved baby potatoes, 300 g broccoli florets, and 2 cups sliced carrots with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread vegetables in a single layer with space between pieces for even roasting.

Roast vegetables

Place the vegetables on the middle rack and roast for 20–25 minutes, stirring or shaking the pan halfway through, until potatoes are tender and edges are golden-brown. If cooking salmon and vegetables together, put vegetables on the sheet and start roasting first for 10 minutes, then add the salmon on a separate lined sheet or move vegetables to a lower rack so both finish at the same time (salmon needs only 10–14 minutes).

Make lemon butter sauce

In a small saucepan or skillet over low heat, melt 2 tbs unsalted butter. Remove from heat and stir in 1 tsp lemon zest, 1 tbsp chopped fresh parsley, and 1/4 tsp salt. Keep warm until ready to drizzle over cooked salmon.

Transfer roasted vegetables to serving plates or a platter. Place salmon fillets on top or alongside the vegetables. If using, spoon the warm lemon butter sauce over each fillet. Garnish with lemon wedges and the extra chopped parsley.

Serve immediately. Leftovers: refrigerate in an airtight container up to 2 days for best quality.