Ingredients
1/4
cup vegetable oil
1/4
teaspoon salt
1
lb small new potatoes, quartered
1
box Betty Crocker™ Lemon Garlic Sheet Pan Dinner Starter
1
bag (12 oz) fresh broccoli florets (about 5 cups)
4
salmon fillets, skin on (4 oz each)
Chopped fresh Italian (flat-leaf) parsley leaves, if desired
Lemon wedges, if desired
Preparation
Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. In large bowl, mix 1 tablespoon of the oil and the salt. Add potatoes; toss to coat, and place skin-sides down in single layer in pan. Set bowl aside. Roast about 20 minutes or until just tender when pierced with knife. Remove from oven; stir.
Meanwhile, combine remaining 3 tablespoons oil and seasoning mix (from box) in same bowl; reserve 2 tablespoons of the mixture. Add broccoli; toss to coat. Place broccoli in pan with potatoes.
Add salmon and reserved oil mixture to same bowl; turn to coat. Place in pan with vegetables. Roast 10 to 14 minutes longer or until salmon is cooked through and flakes easily with fork, and potatoes are fork-tender.
Drizzle with sauce (from box); top with parsley and lemon wedges.
