Oven-Broiled Sockeye Salmon with Dill-Lemon Glaze, Roasted Cauliflower & Chunky Smashed Red Potatoes
This is your under-an-hour ‘special occasion’ dinner that still feels weeknight-friendly: wild sockeye salmon (deep sale) broiled until crisp-edged, with roasted cauliflower and a quick stove-top red potato smash. Bright dill and lemon keep it clean and Pacific Northwest.
Back to full listIngredients
- Salmon Sockeye Fillet (Wild Caught Frozen) 2 (6 oz) fillets, thawed and patted dry $11.99 sale (1 lb)
- Organic Cauliflower 1 lb, cut into florets $3.49 (1 lb)
- Simple Truth Organic® Red Potatoes 12 oz (about 2 small), scrubbed and quartered $4.99 (3 lb)
- Simple Truth Organic® Baby Dill 2 Tbsp chopped $2.79 (0.5 oz)
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
- Lemon 1 (zest + 2 Tbsp juice), plus wedges to serve
- Olive oil 2 1/2 Tbsp, divided
- Butter 1 Tbsp (optional but great)
- Dijon mustard 1 tsp
- Kosher salt 1 tsp, divided (plus more to taste)
- Black pepper 1/2 tsp, divided
- Optional: capers 1 Tbsp
Instructions
- Heat the oven: set oven to 450°F. Put a sheet pan in the oven to preheat (helps browning).
- Prep potatoes: add 12 oz quartered red potatoes to a small pot, cover with cold water, and add 1/2 tsp kosher salt. Bring to a boil and cook 10–12 minutes until easily pierced. Drain and return to the pot.
- Roast cauliflower: toss 1 lb cauliflower florets with 1 1/2 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Carefully spread on the preheated sheet pan. Roast 18–22 minutes, flipping once, until browned and tender.
- Make the dill-lemon topping: in a bowl mix 2 Tbsp chopped dill, 2 cloves minced garlic, 1 tsp Dijon, lemon zest, 2 Tbsp lemon juice, 1 Tbsp olive oil, and a pinch of pepper. (Add 1 Tbsp capers if using.)
- Broil salmon: move cauliflower to one side of the pan. Place 2 sockeye fillets on the other side, skin-side down if skin-on. Season salmon with 1/2 tsp kosher salt and 1/4 tsp pepper, then spoon the dill-lemon mixture over the top. Switch oven to broil (high) and broil 5–8 minutes, until just cooked through and lightly caramelized on top (timing depends on thickness).
- Smash potatoes: to the drained potatoes add 1 Tbsp butter (or 1 Tbsp olive oil), 1 Tbsp olive oil, and a splash (1–2 Tbsp) hot water. Mash until chunky-smooth. Season with salt/pepper to taste and a squeeze of lemon if you like.
- Serve: plate smashed potatoes, roasted cauliflower, and broiled sockeye. Add lemon wedges on the side.
Health notes: ~700–850 calories per serving (depends on butter/oil). Healthiness: Very good—omega-3 rich protein, lots of fiber from cauliflower/potatoes; keep butter modest for lighter calories.
Drink pairing: Why it works: Sockeye has richer, deeper flavor than many salmon—take a white with texture or a light red with low tannin. Local(ish) picks: WA Chardonnay (unoaked or lightly oaked) from Chateau Ste. Michelle; or a WA Pinot Noir if you prefer red. If you like bubbles: Brut sparkling (WA) is fantastic with salmon.