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Lemon Salmon Sheet Pan Dinner

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Lemon Salmon Sheet Pan Dinner
  • Prep 15 min
  • Total 50 min
  • Servings 4
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Break out your sheet pan for a simple Lemon Salmon Sheet Pan Dinner that comes together fast and tastes great every time. Flaky fish and tender roasted potatoes make for a fantastic weeknight meal that's almost too pretty to eat.
Updated May 23, 2022

Ingredients

  • 1/4 cup vegetable oil
  • 1/4 teaspoon salt
  • 1 lb small new potatoes, quartered
  • 1 box Betty Crocker™ Lemon Garlic Sheet Pan Dinner Starter
  • 1 bag (12 oz) fresh broccoli florets (about 5 cups)
  • 4 salmon fillets, skin on (4 oz each)
  • Chopped fresh Italian (flat-leaf) parsley leaves, if desired
  • Lemon wedges, if desired

Steps

  • 1
    Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. In large bowl, mix 1 tablespoon of the oil and the salt. Add potatoes; toss to coat, and place skin-sides down in single layer in pan. Set bowl aside. Roast about 20 minutes or until just tender when pierced with knife. Remove from oven; stir.
  • 2
    Meanwhile, combine remaining 3 tablespoons oil and seasoning mix (from box) in same bowl; reserve 2 tablespoons of the mixture. Add broccoli; toss to coat. Place broccoli in pan with potatoes.
  • 3
    Add salmon and reserved oil mixture to same bowl; turn to coat. Place in pan with vegetables. Roast 10 to 14 minutes longer or until salmon is cooked through and flakes easily with fork, and potatoes are fork-tender.
  • 4
    Drizzle with sauce (from box); top with parsley and lemon wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a pretty presentation, drizzle most of the sauce over the cooked salmon fillets.
  • tip 2
    When making sheet pan salmon and potatoes, remember that dense root vegetables should be cut into similarly-sized pieces for even cooking. If some of your potatoes are large, cut them into sixths.
  • tip 3
    Bagged broccoli florets are super convenient, but they can vary in size. If some of your florets are quite large, cut them into smaller pieces before roasting.

Nutrition

460 Calories, 24g Total Fat, 29g Protein, 33g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Fillet and 1 1/2 Cups Vegetables
Calories
460
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
590mg
24%
Potassium
1230mg
35%
Total Carbohydrate
33g
11%
Dietary Fiber
4g
17%
Sugars
4g
Protein
29g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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