← Recipe boxDinner · About 45 minutes · Base recipe serves 2

Lemon salmon tray

One tray, a golden potato edge, and dinner with a squeeze of lemon.

Roast the potatoes first so they have time to soften before the fish joins the tray. Broccoli picks up a little color at the edges while the salmon cooks.

The finishing lemon keeps the meal lively without an elaborate sauce. Oven and fillet sizes vary, so use a thermometer rather than relying on the suggested cooking time.

Gather your ingredients.

Make servings

12 oz Salmon fillets
8 oz Small potatoes
2 cup Broccoli florets
1 whole Lemon
3 tsp Olive oil

Allergen note: Contains fish.

Scaling changes ingredient amounts. Pan size and cooking time may need adjustment; safe temperatures do not change.

Let’s make it.

Check off steps as you cook.

01Heat the oven to 400°F. Wash the vegetables and halve the small potatoes; cut larger ones into similar-size pieces.02Toss potatoes with 2 teaspoons of oil and a little seasoning. Spread on a lined roasting tray and roast about 20 minutes.03Add broccoli tossed with the remaining oil. Move vegetables aside and place the salmon on the tray using clean utensils.04Add thin lemon slices over the salmon. Roast about 12–18 minutes, depending on thickness.05Check the center of the fish reaches 145°F. Return the tray to the oven if needed; let the thermometer decide when it is ready.06Serve promptly with the vegetables and remaining lemon. Wash utensils and surfaces that touched raw fish.

Gather your ingredients.

Let’s make it.

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