American
Sheet-Pan Salmon and Broccoli
Salmon fillets and broccoli roast on one pan with garlic and lemon until the fish reaches 145°F. Dinner is a sheet pan and a cutting board.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Broccoli and salmon share a hot oven if the florets are cut small.
- A hot pan browns the broccoli edges instead of steaming them.
- Lemon and garlic season both without a separate sauce.
- The fish is done at 145°F, which keeps it moist.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 425°F. Line a sheet pan with foil or parchment if you want easier cleanup.
- 2
Toss the broccoli with 2 tbsp of the olive oil, half the garlic, 1/2 tsp of the salt, and 1/4 tsp of the pepper. Spread it on the pan.
- 3
Roast the broccoli alone for 8 minutes so it gets a head start.
- 4
Pat the salmon dry. Rub it with the remaining oil, garlic, salt, pepper, and paprika. Move the broccoli to the sides and set the salmon in the center, skin-side down if it has skin.
- 5
Roast 8 to 12 minutes more, until the thickest part of each fillet reads 145°F and the flesh flakes with a fork. The broccoli should be tender with browned edges.
- 6
Squeeze the lemon juice over the pan, sprinkle with dill, and serve with the lemon wedges.
Pro tips
- Do not crowd the broccoli or it will steam. Use two pans if the pieces overlap heavily.
- Pull the salmon at 145°F even if you like it slightly softer at the center. That is the safe temperature for fish.
- If the broccoli is done before the fish, slide it onto a plate and return only the salmon to the oven.
Easy substitutions
- Broccoli
- Cauliflower florets, same roast time.
- Dill
- Parsley.
- Smoked paprika
- Black pepper only, if you want it milder.
Storage and reheating
Storage
Refrigerate salmon and broccoli in a covered container for up to 2 days.
Reheating
Warm gently in a 300°F oven until the salmon is hot. It will flake more the second time. Eat it cold on a salad if you prefer.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 338
- Protein
- 36 g
- Carbs
- 8 g
- Fat
- 18 g
- Fiber
- 3 g
Moderate · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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