This One-Pan Salmon Dinner Couldn't Be Easier

By Leo Danzig

Updated on 8/5/2017 at 5:40 PM

General Mills Photography Studios and Image Library
General Mills Photography Studios and Image Library

After a long day at work, nobody wants to spend their entire evening cooking dinner and washing dishes. Luckily, this recipe from Betty Crocker The Smart Dinner ($20) only takes one sheet pan and less than an hour of your time. This dish couldn't be easier to make, and it yields enough to feed your entire family.

General Mills Photography Studios and Image Library

Asian Salmon Sheet-Pan Dinner

Cook Time55 minutes
Yield4 servings
Calories410

Betty Crocker The Smart Dinner

INGREDIENTS

    • Potatoes:
    • 2 tablespoons toasted sesame oil
    • 1 teaspoon chili garlic sauce
    • 1 teaspoon soy sauce
    • 1/4 teaspoon salt
    • 1 pound small red or white potatoes, cut into quarters
    • Broccoli and Salmon:
    • 2 tablespoons packed brown sugar
    • 2 tablespoons soy sauce
    • 2 tablespoons butter, melted
    • 1 tablespoon rice vinegar
    • 1/4 teaspoon salt
    • 4 salmon fillets (4 oz. each)
    • 8 oz. fresh broccoli florets (about 4 cups)
    • 2 green onions, sliced diagonally

    INSTRUCTIONS

    1. Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.

    2. In large bowl, mix sesame oil, chili garlic sauce, 1 teaspoon soy sauce, and 1/4 teaspoon salt. Add potatoes; toss to coat. Place potatoes in single layer in pan. Roast 20 minutes. Remove from oven. Stir potatoes; move to one side of pan.

    3. In same large bowl, mix brown sugar, 2 tablespoons soy sauce, the butter, vinegar, and 1/4 teaspoon salt. Transfer 2 tablespoons of the mixture to medium bowl and add salmon; turn to coat. Add broccoli to large bowl; toss to coat. Place salmon, skin side down, in pan. Add broccoli to pan. Pour any remaining mixture from both bowls over salmon and broccoli.

    4. Roast 12 to 15 minutes or until salmon flakes easily with fork and potatoes are tender. Top with onions.

    Notes

    In a snap: If some of your potatoes are larger, cut into 6 or 8 pieces. Just make sure all of the pieces are about the same size so they’ll cook evenly. Use it up: If you find yourself left with a bunch of broccoli stalks when cutting the florets, place them all in a resealable freezer plastic bag. Add to it each time you have stalks, and when you have enough, use them to make broccoli soup.