Sheet-Pan Salmon and Broccoli

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

A full dinner on one tray, in about twenty minutes. The broccoli gets a head start so it browns while the salmon cooks gently in a garlicky, lightly sweet glaze.

Do not overcook the salmon. It keeps cooking while it rests, and moist, flaky fish is the goal.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Camara Negra on Unsplash; Photo 2: Aabouden Yassir on Pexels; Photo 3: Richard L on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Sheet-Pan Salmon and Broccoli

Author: KP Cooking Method: Roasting Cuisine: American Courses: Dinner Recipe Keys: Dairy Free Gluten Free H Healthy High Protein Low Carb

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4

Description

Flaky oven-baked salmon with garlicky roasted broccoli on one pan. A healthy, high-protein dinner ready in 20 minutes.

Ingredients

Servings

• 4 salmon fillets (about 150-170 g each)
• 500 g broccoli florets (1 lb)
• 3 tbsp olive oil
• 3 cloves garlic (minced)
• 1 tbsp honey (optional)
• 1 tbsp soy sauce or tamari
• 1 lemon (juiced and cut into wedges)
• ½ tsp salt
• black pepper (to taste)

Instructions

1. Heat the oven to 220°C / 425°F. Toss the broccoli with 2 tablespoons of the oil, half the garlic and the salt. Roast 8 minutes.
2. Mix the remaining oil and garlic with the honey, soy sauce and a squeeze of lemon. Pat the salmon dry and brush with the mixture.
3. Push the broccoli to the sides and add the salmon. Roast 10-12 minutes until the fish flakes and reaches 63°C / 145°F.
4. Serve with lemon wedges and black pepper.

Note

Thicker fillets need a few extra minutes. Use tamari for a gluten-free meal. Best eaten fresh; keeps 2 days in the fridge. Thaw frozen salmon overnight in the fridge first.