Sheet Pan Salmon with Broccoli
Perfectly roasted salmon fillets with tender-crisp broccoli florets, all cooked on one sheet pan for a quick, healthy dinner with minimal cleanup. The salmon stays moist and flaky while the broccoli caramelizes at the edges. Ready in under 30 minutes with a simple lemon-garlic seasoning.
For 4 servings
- prep
Preheat the oven and prep the sheet pan.
1.Preheat oven to 400°F (200°C).2.Line a large rimmed sheet pan with parchment paper for easy cleanup. - prep
Season the broccoli.
1.Place broccoli florets on one half of the sheet pan.2.Drizzle with 1 tablespoon olive oil, half the minced garlic, 0.25 teaspoon salt, and a pinch of black pepper.3.Toss well and spread in a single layer.TIPKeep florets similar in size so they roast evenly. - prep
Season the salmon.
1.Pat salmon fillets dry with a paper towel and place on the other half of the sheet pan, skin-side down.2.Drizzle with remaining 1 tablespoon olive oil and squeeze lemon juice over the top.3.Sprinkle with remaining minced garlic, 0.25 teaspoon salt, garlic powder, and smoked paprika.TIPPatting the salmon dry helps the seasoning stick and promotes better browning. - bake · ~15 min
Bake the salmon and broccoli.
Place lemon slices on top of the salmon fillets. Transfer the sheet pan to the oven and bake for 12-15 minutes, until salmon is opaque and flakes easily with a fork, and broccoli is tender with crispy edges.
TIPSalmon is done at 145°F (63°C) internal temperature — check the thickest part of the fillet. - garnish
Garnish and serve.
Remove from oven, sprinkle with fresh chopped parsley, and serve immediately with the roasted lemon slices on the side.
TIPLet the salmon rest just 2 minutes before serving for the juiciest results.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut broccoli florets into uniform bite-sized pieces for even roasting.
- 2Pat salmon fillets dry with paper towels to ensure a crispier crust.
- 3Leave the skin on the salmon to protect the flesh from drying out.
- 4Roast the salmon skin-side down and avoid flipping for easy serving.
- 5Check salmon doneness at 12 minutes; it should flake easily at the thickest part.
- 6Let the sheet pan rest for 2 minutes after baking so juices redistribute.
- 7Store leftovers in an airtight container in the fridge for up to 2 days.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon total and use a silicone baking mat instead of parchment to cut calories without sticking.
high proteinHigh-protein
Swap broccoli for an equal weight of asparagus spears for a leaner green with similar roasting time.
jainJain
Omit garlic and onion-family ingredients; season with a pinch of asafoetida (hing) and extra smoked paprika instead.
veganVegan
Replace salmon with thick slices of firm tofu or tempeh and roast alongside the broccoli for a plant-based protein option.
Why this is on our healthy list.
Rich in Omega-3s
Salmon is a top source of DHA and EPA omega-3 fatty acids, which support heart and brain health.
High in Vitamin C
Broccoli provides a hefty dose of vitamin C, boosting immune function and collagen production.
Low in Saturated Fat
This dish uses olive oil and lean salmon, keeping saturated fat low while delivering healthy monounsaturated fats.
Good Source of Fiber
Broccoli contributes dietary fiber to promote digestive health and satiety.
Frequently asked questions
Yes, thaw it completely in the refrigerator overnight and pat very dry before seasoning to avoid excess moisture.
