Hey y'all! If you're looking for a fast, healthy, and super tasty dinner with minimal cleanup, Sheet-Pan Salmon & Broccoli is about to become your new weeknight hero. This recipe serves up tender, flaky Salmon fillets nestled with perfectly roasted, crispy-edged broccoli—all in a single pan. Finish it with a bright lemon-garlic drizzle for flavor that wows the whole family. Let's get cooking!
Why You'll Love This
- Fast and fuss-free, ready in just 25 minutes from start to finish.
- Nutritious and balanced, combining heart-healthy omega-3s and fiber-rich veggies.
- Minimal clean-up thanks to the single sheet pan—no pile of dishes!
- Easy to customize with your favorite veggies or spices.
- Bright, zesty flavors the whole family will love, even picky eaters.
Ingredients
- 4 Salmon fillets (about 6 oz each, skin-on or off)
- 1 large head broccoli, cut into florets (about 4 cups)
- 3 tablespoons olive oil, divided
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions
Step 1: Prep & Preheat
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
Step 2: Season the Broccoli
In a large bowl, toss broccoli florets with 2 tablespoons of olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and garlic powder. Spread evenly on half of the prepared sheet pan.
Step 3: Prepare the Salmon
Place salmon fillets skin-side down on the other half of the pan. Brush with remaining olive oil and sprinkle with remaining salt, pepper, and smoked paprika (if using). Drizzle with half the lemon juice and sprinkle half the zest over the fillets.
Step 4: Roast
Roast in the preheated oven for 12–15 minutes, or until salmon is just opaque and easily flakes with a fork, and broccoli is crispy-tender with browned tips. For extra browning, broil for the last 2 minutes (watch closely).
Step 5: Lemon-Garlic Finish
In a small bowl, mix minced garlic with the remaining lemon juice and zest. Drizzle over the hot salmon and broccoli. Sprinkle chopped parsley on top before serving.
Notes
- For extra-crispy broccoli, avoid overcrowding; space pieces apart.
- Use salmon fillets of even thickness for uniform cooking.
- Don't overcook salmon; check for doneness at 12 minutes to keep it moist.
Variations
- Asian-Inspired: Replace lemon with a mix of soy sauce, ginger, and a drizzle of honey.
- Spicy Kick: Add ½ teaspoon red pepper flakes to your seasoning blend.
- Different Veggies: Swap broccoli for asparagus, Brussels sprouts, or green beans.
Required Equipment
- Large sheet pan (rimmed baking sheet)
- Parchment paper or foil (optional for easy cleanup)
- Mixing bowls
- Measuring spoons
- Basting brush (optional, for oil)
Storage Instructions
Cool leftovers completely. Store salmon and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or 350°F oven until just warmed through. Not recommended for freezing, as texture may suffer.
Suggested Pairings & Serving Recommendations
- Serve over fluffy white rice, quinoa, or couscous to soak up the lemony juices.
- Pair with a crisp green salad or crusty bread for a complete meal.
- Enjoy with a glass of chilled white wine, like Sauvignon Blanc.
Pro Tips
- Pat salmon dry with paper towels before seasoning for crispier edges.
- Toss broccoli in oil thoroughly to promote even roasting and lovely edges.
- Add lemon-garlic sauce after baking to preserve fresh, bright flavors.
FAQ
Can I use frozen salmon fillets?
Yes, just thaw them completely and pat dry before cooking for best texture.
What can I substitute for broccoli?
Try cauliflower, asparagus, or snap peas—the roasting time may vary slightly, so check doneness early.
How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and is just opaque in the center—usually around 12–15 minutes at 425°F.
Total Prep Time: 10 minutes
Total Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 4 salmon fillets (about 6 oz each)
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 1 lemon, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
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1Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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2In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, half of the garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on one side of the prepared sheet.
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3Place salmon fillets on the other side of the sheet. Drizzle with remaining olive oil, sprinkle with the rest of the garlic, oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Top each fillet with lemon slices.
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4Roast in the oven for 18–20 minutes, until salmon is cooked through and broccoli is tender and slightly crisp.
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5Remove from oven and serve salmon and broccoli immediately, garnished with additional lemon if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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