Can I make this in the oven?

Absolutely. You can toss the thinly cut potatoes with 1 tablespoon of olive oil, a pinch of salt and black pepper. Roast in the oven or air fryer at 400F for 15-20 minutes. You can do the same thing for the broccoli on a different sheet tray (the potatoes will likely take longer to cook than the broccoli). For the salmon, you can also roast this at 400F for 8-10 minutes.

What type of salmon do you like to use for this dish?

I use King or Atlantic salmon for this recipe. However, you can use sockeye salmon if you prefer, or even steelhead trout or Arctic char.

Easy Salmon, Broccoli, and Charred Potato Bowl

Name: Easy Salmon, Broccoli, and Potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 12 ounces salmon; kosher salt; black pepper; 2 tablespoons neutral oil; 1 head broccoli; 1/2 lb mini-potatoes – about 8 potatoes; 1 head romaine heart; 2 tablespoons red wine vinegar; 1/2 lemon – juiced; 1 teaspoon dried oregano; 1/2 teaspoon kosher salt; black pepper; 1 tablespoon honey; 1/3 cup olive oil

Description

Easy, hearty, weeknight salmon bowl with charred potatoes, broccoli, and a simple red wine vinaigrette.

Ingredients

Units Scale

For the Salad

12 ounces salmon
kosher salt
black pepper
2 tablespoons neutral oil
1 head broccoli
1/2 lb mini-potatoes – about 8 potatoes
1 head romaine heart

For the Oregano Red Wine Vinaigrette

2 tablespoons red wine vinegar
1/2 lemon – juiced
1 teaspoon dried oregano
1/2 teaspoon kosher salt
black pepper
1 tablespoon honey
1/3 cup olive oil

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Instructions

Prep the veggies – chop the romaine, thinly slice the potatoes, and trim the broccoli florets.
Heat a large saute pan on medium high heat and add a tablespoon of oil. Add the thinly sliced potatoes. Cook for 4-5 minutes, then add the salmon and broccoli. Season everything with a generous pinch of salt and pepper and give the broccoli and potatoes a mix. Flip the salmon after 2-3 minutes, and continue to cook the potatoes until golden brown on each side, about 10 minutes in total.
While the potatoes and salmon are cooking, make the dressing. Combine all ingredients in a mason jar or bowl and whisk to combine until emulsified.
Place the lettuce in a serving bowl. Top with the cooked potatoes, charred broccoli, salmon, and a couple tablespoons of the dressing. Enjoy immediately!

Equipment

Global Vegetable Knife

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Notes

If you don’t have red wine vinegar, you can substitute champagne vinegar or white wine vinegar.
If you prefer, you can toss the thinly cut potatoes with 1 tablespoon of olive oil, a pinch of salt and black pepper. Roast in the oven or air fryer at 400F for 15-20 minutes. You can do the same thing for the broccoli on a different sheet tray (the potatoes will likely take longer to cook than the broccoli).

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stove-top
Cuisine: American