Sheet Pan Salmon and Broccoli with Lemon

This is two salmon fillets and broccoli roasted on one sheet pan at 400°F with garlic, lemon slices, and Parmesan.

The broccoli is cut into 1-inch florets so it finishes in the same 12 to 15 minutes the salmon needs, and both go on the pan at the same time. The lemon goes on as slices laid over the fish, where it flavors the salmon as it roasts without making the surface wet. The Parmesan goes on for the last few minutes only, since it burns before the fish is cooked if it’s on from the start.

It’s five ingredients plus oil, salt, and pepper, makes two servings, and takes about 25 minutes.

Why You’ll Love It

• Five ingredients plus oil, salt, and pepper.
• One sheet pan, 10 minutes of prep, 12 to 15 minutes in the oven.
• Written for two servings.
• Salmon and broccoli go in at the same time, no staggering.
• Naturally low-carb and gluten-free.

Ingredients

2 salmon fillets, 6 oz each, skin-on if you can get it

1/2 lb broccoli florets, about 3 cups, cut into 1-inch pieces

1 1/2 tablespoons olive oil, divided

2 garlic cloves, minced

1 lemon, half sliced thin and half kept for squeezing

1/4 cup finely grated Parmesan

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Steps

1. Preheat the oven to 400°F (200°C). Line an 18×13-inch half sheet pan with parchment. Use the full-size pan even for two servings. Broccoli that’s touching steams instead of roasts.

2. Toss the broccoli on one side of the pan with 1 tablespoon of the olive oil, half the garlic, and half the salt and pepper. Spread it out so the florets aren’t piled on each other.

3. Pat the salmon dry with paper towels. Wet salmon doesn’t brown and the Parmesan slides off. Place the fillets skin side down on the other side of the pan, rub them with the remaining 1/2 tablespoon of oil, and season with the rest of the garlic, salt, and pepper.

4. Lay the lemon slices over the salmon.

5. Roast for 10 minutes. Pull the pan out, sprinkle the Parmesan over the broccoli and the salmon, and put it back for another 2 to 5 minutes. The Parmesan goes on late because it burns before the fish is done if it’s on from the start.

6. The salmon is done when it flakes at the thickest part with a fork and an instant-read thermometer reads 130 to 135°F. It climbs to about 140°F while it rests. If you want it fully firm and opaque all the way through, go to 145°F, but it will be drier. The broccoli should have browned edges.

7. Squeeze the other half of the lemon over everything and serve.

Helpful Tips and Substitutions

Overcooking is the only real way to ruin this. A 6 oz fillet about 1 inch thick takes 12 to 14 minutes at 400°F. A thick center-cut piece can take 5 more. Check at 12 minutes and go from there, and use a thermometer if you have one.

Skin-on fillets are more forgiving. The skin insulates the bottom and holds the fish together on the pan. If you don’t want to eat it, it peels off in one piece after cooking.

Pick two fillets of similar thickness, or the thin one will be done well before the thick one.

If you want more char on the broccoli, give it a 5-minute head start in the oven before the salmon goes on. Skip the head start if you’re happy with tender broccoli with lightly browned edges.

A thin swipe of mayonnaise or Dijon on the salmon before it goes in the oven helps the Parmesan stick when it goes on at the 10-minute mark and keeps the surface moist. It’s not required, but it’s the difference between a crust and a sprinkle.

Use fresh broccoli, not frozen. Frozen florets release water and go soft on the pan.

Bagged pre-cut florets save the only real prep here. Just check the pieces are roughly 1 inch and cut down any large ones.

Serving Ideas

Rice or couscous on the side, with the lemon squeezed over the grain as well as the fish.

For a lower-carb plate, add a second vegetable to the pan. Halved cherry tomatoes go on with the Parmesan at the 10-minute mark. Asparagus can go on with the broccoli at the start.

Leftover salmon flaked cold into a salad the next day with the broccoli and a little more lemon and olive oil.

Make-Ahead and Storage

Cut the broccoli and mince the garlic up to a day ahead and keep them in the fridge. The salmon should be cooked the day you buy it or within two days.

Leftovers keep in an airtight container in the fridge for 2 to 3 days. Salmon doesn’t keep as long as chicken.

Reheat gently. Microwave at half power for 1 to 2 minutes, or put it in a 300°F oven covered with foil for 10 minutes. Full-power microwaving dries the salmon out and makes the whole kitchen smell like fish.

Cold leftover salmon is better than reheated leftover salmon. Flake it over greens or into a grain bowl instead of warming it.

Don’t freeze it once cooked. The texture goes mealy.