May 9, 2022

Thyme Roasted Salmon with Crispy, Garlicky Mustard Potatoes and Broccoli

Thyme and mustard rubbed salmon with crispy, garlicky roasted potatoes and broccoli—all on one pan—what’s not to love?!

Here lately, we have been eating a lot of one-pan meals. This season of our lives is a very busy one, and any time we can simplify is a major plus! There are so many things to love about one-pan meals; they're incredibly easy to cook, but it's the easy clean up I love the most! I foil my pans carefully so that when everyone is finished eating, clean-up is as simple as removing the foil and tossing it in the garbage, and my busy schedule thanks me for the rest of the day!

But, just because these meals are simple with easy clean-up, that doesn't mean you have to skimp on flavor. In fact, some of my most favorite meals are made just like this. This salmon recipe is no different, and it is absolutely incredible! The ground mustard-rubbed potatoes and broccoli are baked to a crispy perfection, and the fresh thyme makes this meal feel like something you'd order at a fine-dining restaurant. Grab these ingredients for an easy Sunday lunch, or make this for guests; either way, it is sure to be a real crowd-pleaser!

Ingredients for the Fish:

4 skinless salmon fillets
1 tablespoon of olive oil
pinch of kosher salt & freshly ground black pepper
1 tablespoon ground mustard
1 tablespoon fresh thyme leaves

Ingredients for the Vegetables:

12 golden Idaho potatoes
3 small heads of broccoli
1/2 cup olive oil
1/2 teaspoon kosher salt
1/2 tablespoon ground mustard
1/4 tablespoon garlic powder
1/2 tsp red pepper flakes
Fresh cracked black pepper to taste

Directions:

Preheat oven to 450 degrees and prepare a rimmed baking pan with several layers of aluminum foil; spray with non-stick cooking spray.
Towel dry salmon with paper towels.
Rub fillets with one tablespoon of olive oil
Sprinkle a pinch of kosher salt on each fillet.
Then top with fresh cracked black pepper, 1/4 tablespoon of ground mustard (each fillet) & 1/4 tablespoon fresh thyme leaves (each fillet).
Set fillets aside while preparing vegetables.

Directions for Vegetables:

Quarter potatoes lengthwise.
Chop stalks off broccoli and separate; place potatoes and broccoli in a medium-sized mixing bowl.
Pour 1/2 cup of olive oil over vegetables and mix with 1/2 teaspoon kosher salt, 1/2 tablespoon ground mustard, and 1/4 tablespoon garlic powder. Stir until all vegetables are well-coated.
Spread evenly onto prepared baking pan and top with red pepper flakes and freshly cracked black pepper, to taste.

Bake vegetables on 450 degrees for 15 minutes.
After 15 minutes, remove pan from oven and situate salmon fillets in between vegetables; bake for another 10-15 minutes, until salmon is done and flaky.