Sheet-Pan Salmon, New Potatoes & Broccolini
Recipe by Ivy Manning | Photo by Erin Kunkel
Wild salmon, tender broccolini, and new potatoes all roast in the same pan for this easy spring supper. Gribiche sauce may sound fancy, but it’s a simple cousin of tartar sauce. You just chop up hard-boiled egg with capers, pickle, and parsley, and whisk with olive oil. It’s a snap to pull together, and you’ll impress your friends.
For the gribiche sauce:
1 large egg
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon capers, rinsed
1 tablespoon finely chopped dill pickle
1 tablespoon finely chopped fresh parsley leaves
Salt and freshly ground pepper
1 lb (500 g) red-skinned potatoes, unpeeled and scrubbed, sliced into 1/8-inch (3-mm) rounds
2 large garlic cloves, peeled and cut into slivers
2 tablespoons extra-virgin olive oil
1 lb (500 g) broccolini
4 wild salmon fillets (4 oz/125 g each), skin on, pin bones removed
To make the gribiche sauce, bring a small saucepan full of water to a boil. Gently lower the egg into the water, adjust the heat, and simmer for 10 minutes. Remove the egg, and when cool enough to handle, peel and cut it in half.
Scoop out the egg yolk and place it in a bowl. Finely chop the egg white and set aside. Add the mustard and vinegar to the egg yolk in the bowl and mash with a whisk until smooth. Gradually whisk in the 3 tablespoons olive oil. Add the chopped egg white, capers, pickle, and parsley. Season the sauce with a few grinds of pepper. Set aside. (You can make the gribiche sauce up to 1 day ahead, and store it in an airtight container in the fridge.)
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. In a bowl, toss the potatoes with the garlic, 1 tablespoon of the olive oil, and a pinch each of salt and pepper. Spread potatoes over half of the baking sheet in an even layer. Toss the broccolini with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Arrange on the other half of the baking sheet, with the thick stems facing the edges, where the heat will be more intense. Roast the vegetables for 15 minutes.
Season the salmon fillets with salt and pepper. Turn the broccolini over with tongs and place the salmon, skin-side down, on top of the broccolini. Bake until the salmon is just cooked through and opaque pink when you nick and peek into the center of the thickest fillet, 8 to 10 minutes. Squeeze the lemon over everything and serve warm, with the gribiche sauce on the side.
Makes 4 servings
Nutrition Facts (per serving)
Protein 32 g
Total fat 25 g
Saturated fat 4 g
Carbs 30 g
Fiber 6 g
Total sugar 3 g
Sodium 452 mg
This article is not intended to substitute for informed medical advice. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.