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Broiled salmon, potatoes and Jerusalem artichokes
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5 from 1 vote

Baked and Broiled Salmon with Starchy Veggies⁠

This easy sheet pan dinner will let you enjoy the ingredients you have without sweating about another meal stuck cooking at home!!⁠
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: Jerusalem artichoke, Radish and Sunchoke soup, Salmon, sheetpan dinner, sweet potato toast
Servings: 2
Calories: 398kcal
Author: Brenda

Ingredients

  • 2 one-inch segments of Salmon Fillet ⁠
  • 2-3 medium Potatoes⁠
  • 1 Onion cut into 6 wedges⁠
  • 3 medium Jerusalem Artichokes⁠
  • Juice of half a lemon⁠
  • Salt and Pepper to taste
  • Parsley⁠ for garnish

Instructions

  • Preheat oven at 200F⁠
  • Slice potatoes and Jerusalem artichokes into 1/8 inch slices⁠
  • Arrange potato and Jerusalem artichoke slices in roasting pan⁠
  • Place in middle rack and bake for 15 mins⁠
  • Take roasting pan out from oven and place fish fillets (skin side up) and onion wedges on top⁠
  • Return to oven and bake for 10 mins then boil at 500F until salmon skin is crisp⁠
  • Garnish with parsley flakes and drizzle freshly squeezed lemon juice to serve⁠

Notes

You can definitely fit more salmon fillets over the root veggies if you want to serve more! There might not be enough side dish for more servings so you might want to prepare something more on the side.⁠