Recipe from Julia Collin Davison of America's Test Kitchen
This delicious and nutritious meal is good for your heart — salmon is full of heart-healthy omega-3s. The best part about this recipe is you can make the whole thing in a toaster oven. Try it out for a low-maintence, easy dinner.
- 2 (6oz-8oz) center-cut skinless salmon fillets, 1 to 1 1/2-inches thick
- 1 tsp, plus 2 tbsp extra virgin olive oil
- salt and ground black pepper, to taste
- 1/2 lb small red potatoes, unpeeled, halved
- 1/2 lb broccoli florets, cut into 2-inch pieces
- 2 tbsp fresh chives, minced
- 1 tbsp whole-grain mustard
- 1 tsp lemon juice
- 1/2 tsp honey
1. Adjust toaster oven rack to lowest position, select convection function, and heat oven to 500°F.
2. Pat salmon dry with paper towels, rub all over with 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until needed.
3. Brush rimmed baking sheet that came with toaster oven with 1 tablespoon oil. Toss potatoes with 1/2 tablespoon oil, season with salt and pepper, and arrange cut side down on half of sheet.
4. Toss broccoli with 1/2 tablespoon oil, season with salt and pepper, and arrange on other half of sheet. Roast until potatoes are light golden brown and broccoli is dark brown on bottom, 22 to 24 minutes, rotating sheet halfway through baking.
5. Meanwhile, combine chives, mustard, lemon juice, honey, remaining 1 tablespoon oil in bowl and season with salt and pepper to make; set aside.
6. Remove sheet from oven and transfer broccoli to platter, browned side up; cover with foil to keep warm. Using spatula, remove any bits of broccoli remaining on sheet. Leave potatoes on sheet.
7. Place salmon skin-side down on sheet, spaced evenly. Place sheet in oven and immediately reduce oven temperature to 275°F. Bake until centers of fillets register 125°F (for medium-rare), 11 to 15 minutes, rotating sheet halfway through baking. Transfer potatoes and salmon to platter with broccoli. Serve with chive dressing.