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.
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.
- 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
- Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
- 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.
- 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.
- Roast 12 to 15 minutes or until salmon flakes easily with fork and potatoes are tender. Top with onions.
- Main Dishes
- Other Asian
- 4 servings
- Cook Time
- 55 minutes
- Calories per serving