30 Minutes
Balsamic Rosemary Make-Ahead Salmon & Crispy Potatoes with Parmesan Broccoli
Deep balsamic flavor with woodsy rosemary. This recipe pairs flaky salmon with golden baby potatoes and snappy green beans, built to prep earlier and finish quickly at dinner time, with a familiar vegetable boost. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 4 salmon fillets, about 5 oz each
- 1 1/4 lb baby gold potatoes, halved
- 12 oz green beans, trimmed
- 2 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp balsamic vinegar
- 1 tsp dried rosemary
- 1 tsp brown sugar
- 2 cups small broccoli florets
- 1/4 cup finely grated Parmesan
Make it happen
Directions
- 1
Heat the oven to 450°F. Toss potatoes with half the olive oil, salt, and pepper on a sheet pan.
- 2
Roast cut-side down for 12 minutes. Meanwhile, stir together 2 tbsp balsamic vinegar and 1 tsp dried rosemary.
- 3
Turn the potatoes, add green beans, and nestle the salmon onto the pan. Spoon the sauce over the salmon.
- 4
Roast for 9–11 minutes, until the salmon flakes easily and is opaque at the center. Add a teaspoon of balsamic vinegar and black pepper and serve.
- 5
Cook the broccoli until crisp-tender and toss with Parmesan before folding it into the meal.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.