Sheet Pan Lemon-Herb Salmon & Broccoli
Flaky, tender salmon fillets roasted alongside crisp-tender broccoli florets, all coated in a bright lemon-herb dressing. This one-pan dinner is a weeknight hero — minimal prep, easy cleanup, and packed with clean, fresh flavor.
For 4 servings
- prep
Preheat the oven and prep the pan.
1.Preheat the oven to 400°F (200°C).2.Line a large rimmed sheet pan with parchment paper. - mix
Make the lemon-herb dressing.
1.In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, black pepper, and chili flakes. - prep
Coat the broccoli and salmon.
1.Place broccoli florets on one half of the prepared sheet pan and drizzle with half the dressing; toss well to coat.2.Place salmon fillets skin-side down on the other half of the pan and brush the remaining dressing generously over the tops.3.Spread broccoli into a single layer and position salmon pieces evenly spaced.TIPPat salmon very dry before dressing to help the herbs stick and ensure a beautiful roasted top. - bake · ~15 min
Roast the salmon and broccoli.
Place the sheet pan in the preheated oven and bake for 12 to 15 minutes. Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Broccoli should be tender with lightly crisped edges.
TIPCheck at 12 minutes — fillet thickness varies, and you want the salmon just opaque throughout. - garnish
Garnish with fresh parsley and serve.
Remove the pan from the oven. Sprinkle freshly chopped parsley over the salmon and broccoli. Serve immediately with lemon wedges if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the salmon fillets very dry before brushing with dressing to help the herbs adhere and promote browning.
- 2Cut broccoli florets into similar-sized pieces so they cook evenly alongside the salmon.
- 3For extra-crisp broccoli edges, place florets cut-side down on the pan in a single layer without overcrowding.
- 4Check salmon doneness at 12 minutes; thicker fillets may need the full 15 minutes, but thin ones cook faster.
- 5Let salmon rest for 2 minutes after roasting to allow juices to redistribute for flakier texture.
- 6Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a low oven to avoid drying out.
Adapt it for your goals.
Spicy honey glaze
Whisk 1 tablespoon honey and an extra pinch of chili flakes into the dressing for a sweet-heat glaze that caramelizes beautifully on the salmon.
dairy freeDairy-free
This recipe is already dairy-free; simply ensure your parchment paper is unbleached and your chili flakes are labeled gluten-free if needed.
substitute veggiesSubstitute veggies
Replace broccoli with asparagus (cut into 2-inch pieces) or green beans; roast for 10–12 minutes as they cook faster than broccoli.
high proteinHigh-protein
Add 200g of cherry tomatoes to the pan for extra lycopene and a juicy burst of flavor without increasing prep time.
Why this is on our healthy list.
Rich in Omega-3s
Salmon is an excellent source of EPA and DHA omega-3 fatty acids, which support heart and brain health.
High in Vitamin C
Broccoli and lemon juice together provide a generous dose of vitamin C, important for immune function and collagen production.
Good Source of Fiber
Broccoli supplies dietary fiber that aids digestion and helps maintain steady blood sugar levels.
Low in Saturated Fat
This dish uses heart-healthy olive oil and naturally lean salmon, keeping saturated fat content low.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat very dry before dressing to avoid excess moisture that would steam the fish.
