| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 2 servings |
Ingredients
- 1 pound rainbow fingerling potatoes, halved
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 8 ounces broccolini
- Two 5-ounce fillets salmon
- 3 tablespoons mayonnaise
- 3 tablespoons Greek yogurt (any fat level)
- 1 tablespoon capers
- 1 1/2 teaspoons horseradish
- 1 lemon, halved
Instructions
- Preheat the oven to 425 degrees F.
- Toss the potatoes in 1 tablespoon olive oil and spread them out evenly on a sheet pan, cut-side down. Season with 1/2 teaspoon salt and a few turns of black pepper. Roast for 15 minutes. Remove from the oven, toss the potatoes and push them off to the side of the pan. Place the broccolini in the center third of the sheet pan and the salmon on the remaining third. Drizzle the broccolini and salmon with the remaining 1 tablespoon olive oil, sprinkle with the remaining 1/4 teaspoon salt and a few turns of black pepper. Roast until the salmon is cooked through, about another 15 minutes.
- Meanwhile, make the sauce. Combine the mayonnaise, Greek yogurt, capers, horseradish and some black pepper with the juice of half a lemon in a medium bowl and stir. Taste and adjust as desired.
- When the salmon is cooked, squeeze the remaining lemon half over the top of everything and serve with the sauce on the side.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 820 |
| Total Fat | 51 g |
| Saturated Fat | 10 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 40 g |
| Cholesterol | 90 mg |
| Sodium | 1097 mg |
Reviews
Quick and delicious. The whole family loved it.
really good and so quick and easy to make.
This recipe was super simple and delicious. The sauce wonderful. Flaked the leftover salmon and mixed with leftover sauce. Refrigerated it overnight and had it for lunch the following day with some crackers! Yum
Super easy to make and delicious too!
We loved this recipe!
So this was my first time cooking salmon. I have always avoided cooking and eating it just because my upbringing didn’t include it. This recipe was delicious and so easy and fast to make! I used a meat thermometer and cooked to around 135-140°f so I could be sure it was cooked through.
I would use a little less salt next time and I also added some of the caper juice to the sauce. Delicious and healthy meal for the win!
So this was my first time cooking salmon. I have always avoided cooking and eating it just because my upbringing didn’t include it. This recipe was delicious and so easy and fast to make! I used a meat thermometer and cooked to around 135-140°f so I could be sure it was cooked through.
I would use a little less salt next time and I also added some of the caper juice to the sauce. Delicious and healthy meal for the win!
It was just okay. Not bad, not excellent. Probably won’t make it again though.
So easy and cooks perfectly every time.
Really good & super easy to make
This was delish!!! I love watching Molly and all the recipes I have tried so far.
This was delicious and easy to make on a weeknight. The meal was well balanced and I am obsessed with the sauce!