Roasted Salmom, Broccoli, and Potatoes with Whole Grain Mustard Sauce

One Pot Wonders pg 85

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to lowest position and heat oven to 500 degrees.

Step 2

Combine chives, 2 tablespoons oil, mustard, lemon juice, honey, pinch salt, and pinch pepper in bowl; set aside for serving.

Step 3

Pat salmon dry paper towels, rub thoroughly with 2 teaspoons oil, and season with salt and pepper; refrigerate until needed.

Step 4

Brush rimmed baking sheet with 1 tablespoon oil. Toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and teaspoon pepper in bowl.

Step 5

Place potatoes, cut side down, on half of sheet. In now-empty bowl, toss broccoli with remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 treaspoon pepper, then place on empty side of sheet.

Step 6

Roast until potatoes are light golden brown and broccoli is well browned and tender, 22 to 24 minutes, rotating sheet halfway through roasting.

Step 7

Remove sheet from oven and reduce oven temperature to 275 degrees. Transfer broccoli, browned side up, to platter; cover with aluminum foil to keep warm.

Step 8

Place salmon, skinned side down, on now- empty side of sheet and continue to roast until center of salmon is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 11 to 15 minutes, rotating sheet halfway through roasting.

Step 9

Remove sheet from oven. Transfer potatoes and salmon to platter with broccoli. Serve with lemon wedges and mustard sauce.