Kick the week off strong with this Salmon, Broccoli, and Charred Potato Bowl. Made with just a few ingredients, this bowl is easy to make, flavor packed, will leave you feeling GREAT afterwards. Feel free to use fresh oregano if you have it on hand, and enjoy!
Looking for more salmon bowls? Try my Miso Salmon Bowl, Salmon Fried Rice, or my Salmon Taco Bowl.
How to make this Easy Salmon, Broccoli, and Charred Potato Bowl – Step by Step
- Prepare all the vegetables.
- Cook the potatoes first before adding the salmon and broccoli.
3. Prepare the dressing and assemble the bowl.
Private Chef Tips
- First of all, use fresh salmon. By fresh, I mean you either bought it from the grocery store within the last 24 hours, or just defrosted it overnight in the fridge.
- Fish is a delicate species and you want to use it before it gets any hint of “fishiness”. If you don’t think you’ll use salmon within 24 hours of purchasing it, stick it in your freezer.
- Defrost it overnight before using the next day, and I guarantee the quality will be better than if you tried to use it after keeping it in the fridge for over 48 hours!
- Homemade dressing. Try making this vinaigrette with red wine vinegar and fresh lemon juice.
- SALT to taste. Potatoes love salt and you must salt your potatoes generously.
- TASTE a piece of the potato when it looks golden brown (and after you’ve seasoned with salt and pepper), and add more seasoning if you’re not like WOW that’s delicious.
- Also, just because you’re salting the potatoes doesn’t mean you shouldn’t salt the rest of the ingredients. Be sure to salt every component of the dish (salmon, broccoli, potatoes, vinaigrette).
Ingredients and Substitutions
Salmon – The star of the show in this dish. I use an Atlantic or King salmon, but you can use whichever salmon you prefer and looks freshest at the market. Feel free to replace with steelhead trout.
Romaine – The leafy green vegetable that adds some crunch and freshness to the dish. Feel free to substitute any other leafy green (like spring mix) or leave it out, and you’ll still have a delicious bowl with the salmon, broccoli, and charred potatoes.
Mini Potatoes (also known as new potatoes) – I cut these baby potatoes into really thin slices (1/8″) so they cook very fast. You can char them in a pan, or in the oven until they are golden brown, and this element adds a hearty and delicious element to the bowl. Feel free to substitute with sweet potatoes or regular potatoes – just make sure to cut them just as thin.
Broccoli – A staple vegetable in my diet, I love finding new ways to eat broccoli in bowls like these. You can substitute broccolini or celery in this dish.
Ingredients and Substitutions – For the Oregano Red Wine Vinaigrette
The acid – I use both red wine vinegar (you can substitute white wine vinegar or champagne vinegar) and lemon juice. I always like to invest in a high quality vinegar – you can find my favorite brands in my Pantry Essentials post here.
The emulsifier– Honey brings together the vinaigrette and adds a nice touch of sweetness. However, you are welcome to omit this or substitute with brown sugar or maple syrup.
Seasonings – Kosher salt, dried oregano, and freshly ground black pepper are the only seasoning used in this vinaigrette. I keep it simple here and let the lemon juice and red wine vinegar flavor really come through.
Extra Virgin Olive Oil – Critical to emulsify the vinaigrette together. Nothing fancy is needed, but I do prefer to use an extra virgin olive oil vs regular or lighter olive oil.
FAQ
Absolutely. You can toss the thinly cut potatoes with 1 tablespoon of olive oil, a pinch of salt and black pepper. Roast in the oven or air fryer at 400F for 15-20 minutes. You can do the same thing for the broccoli on a different sheet tray (the potatoes will likely take longer to cook than the broccoli).
For the salmon, you can also roast this at 400F for 8-10 minutes.
I use King or Atlantic salmon for this recipe. However, you can use sockeye salmon if you prefer, or even steelhead trout or Arctic char.
Video Tutorial:
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PrintEasy Salmon, Broccoli, and Potatoes
- Total Time: 40 minutes
- Yield: 2-3 1x
Description
Easy, hearty, weeknight salmon bowl with charred potatoes, broccoli, and a simple red wine vinaigrette.
Ingredients
For the Salad
- 12 ounces salmon
- kosher salt
- black pepper
- 2 tablespoons neutral oil
- 1 head broccoli
- 1/2 lb mini-potatoes – about 8 potatoes
- 1 head romaine heart
For the Oregano Red Wine Vinaigrette
- 2 tablespoons red wine vinegar
- 1/2 lemon – juiced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- black pepper
- 1 tablespoon honey
- 1/3 cup olive oil
Instructions
- Prep the veggies – chop the romaine, thinly slice the potatoes, and trim the broccoli florets.
- Heat a large saute pan on medium high heat and add a tablespoon of oil. Add the thinly sliced potatoes. Cook for 4-5 minutes, then add the salmon and broccoli. Season everything with a generous pinch of salt and pepper and give the broccoli and potatoes a mix. Flip the salmon after 2-3 minutes, and continue to cook the potatoes until golden brown on each side, about 10 minutes in total.
- While the potatoes and salmon are cooking, make the dressing. Combine all ingredients in a mason jar or bowl and whisk to combine until emulsified.
- Place the lettuce in a serving bowl. Top with the cooked potatoes, charred broccoli, salmon, and a couple tablespoons of the dressing. Enjoy immediately!
Equipment
Notes
- If you don’t have red wine vinegar, you can substitute champagne vinegar or white wine vinegar.
- If you prefer, you can toss the thinly cut potatoes with 1 tablespoon of olive oil, a pinch of salt and black pepper. Roast in the oven or air fryer at 400F for 15-20 minutes. You can do the same thing for the broccoli on a different sheet tray (the potatoes will likely take longer to cook than the broccoli).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stove-top
- Cuisine: American
IF you liked this recipe, Try these others:
- Miso Steamed Salmon with Smashed Cucumber and Tomato Salad
- Spring Vegetable Salmon Salad with Lemon Dill Champagne Vinaigrette
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