Serves 2.

1 bunch Red Dog raab or purple sprouting broccoli, chopped into 1″ pieces
1/2 lb. Red Dog potatoes, diced
2 tablespoons olive oil divided
2 cloves garlic smashed
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper to taste
2 6-ounce salmon fillets with or without skin
Lemon wedges to serve (optional)

Preheat the oven to 450°F. Line a rimmed baking sheet with foil or parchment paper.

Place the raab and potatoes on the baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle over the garlic, red pepper flakes, and salt and pepper. Toss the mixture then spread it out on the baking sheet in an even single layer. Roast for 15 minutes.

While the vegetables are roasting, rub the pink side salmon fillets with the remaining tablespoon of olive oil. Sprinkle with salt and pepper. Remove the tray from the oven, and nestle the salmon in between the vegetables. Return the tray to the oven and roast for another 10 minutes, until the vegetables are crisp in spots and tender, and the salmon flakes when pierced with a fork. Serve with the lemon wedges, if desired.