Bridget and Julia make an easy one-pan supper—Roasted Salmon with Broccoli and Red Potatoes.
Get the recipe for Roasted Salmon with Broccoli and Red Potatoes:
Buy our winning baking sheets:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
35 Comments
Leave a Reply
You must be logged in to post a comment.
Hi girls 🌹 can I use gray poupon or Dijon 🙏✌🏽
This recipe sounds great. I can't wait to make it!
Excellent, very healthy food for everyone plus the sauce
3:22 that broccoli that got left out of the pool made me so sad, but by 3:36 it was back in with its friends
I have been watching y’all years, I love the way y’all take the time to explain,how to cook the food thanks a lot blessings for y’all
Yum!!
Will it work with foil? I hate scrubbing that pan.
My 12 year old grandson gave this meal five stars! Thank you for such an easy to make meal. Adding this to our “favorite “ recipes list.
Ummm, I think you'd better check your temperatures. The veggies came out mushy and the Salmon was not cooked at the amazingly low temp of 275! The potatoes didn't come out crispy even with turning the pan halfway through, either! Didn't sound right to me in the beginning with using the very bottom rack, too, but these women sounded like they knew what they were doing. Don't fall for it folks! Follow another recipe unless you want to ruin an expensive piece of Salmon!!!
So wouldn't the salt draw out the moisture in the Salmon? I would think that would inhibit browning…
Made the mustard sauce with orange juice….omg so good!
I don't understand why the execution of this recipe is shown in an inefficient order. Prep the veg, get it in the oven, then cut your fillets. You have 22 minutes. You don't need all that time to make the sauce.
This is a sheet tray, but we call it a flat cold at home.
This is a fish spatula, but we call it flexi-dude at home.
This is salmon, but we call it red fish at home.
What is with all the forced ad-libbing?
what brand and model is your flatware — the forks are so very different – there is more of a curve from the neck to the point — would really like to know where to purchase — thank you
Thanks.
I’m gonna need a little more than salt and pepper here.
Yummy 😋
Love you guys!
Just make sure it’s WILD CAUGHT SALMON
Liked it all until the sauce. Might be, at least for me, to have it on the side.
Makes me hungry for some salmon!
I dont believe they get the temperature right on the nose everytime. Too suspicious 😆
Love these recipe videos. Thanks
To be clear: the oven is NOT in convection mode?
(Thanks!)
Do you use wild-caught or farm-raised salmon??
Do they NEVER clean their vegetables?
❤️❤️❤️
Either I can see the future or this is a re-upload.
Easy elegant weeknight meal.
Yum!
You need to sheet pan outta here. Best way is the Pacific Northwest way. Pressure cooker, put in all the potatoes, celery, carrots, broccoli, cauliflower, corn cobs, … clams, oysters, mussels, salmon, and with a butter/salt/pepper sauce, pressure cook it to perfection, and then put out on the sheet pan and everybody dig into the melded butters and flavors of everything. Everything tender and wholly nutritious.
Very nice recipe ladies, i prefer butter & fresh dill on my salmon vs., pesto though
I'm making that this weekend. SCRUMPTIOUS!!!!
I will put cauliflower in lieu et place of the BROCCOLI
Can’t wait to try this…yummy