This is an incredibly easy recipe for sheet pan salmon and broccoli, made with simple ingredients for a hearty and healthy meal. Minimal prep time and easy cleanup. Perfect for busy weeknights!
On weeknights I try to make simple, quick and easy meals, and this one pan recipe is a family favorite. Oven baking the salmon and broccoli takes under 30 minutes from start to finish! Did I mention my kids love it? And if you like to meal prep, this is a great recipe to portion out and eat throughout the week. Pair it with this Rice Cooker Turmeric Rice side dish!
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Ingredients
Salmon - I use Atlantic salmon. It is a fatty fish with good omega-3 fatty acids, and it doesn’t dry out too much when cooking. It also requires minimal seasoning.
Seasoning - Keep it simple with salt, lemon pepper, minced garlic.
Butter - I use butter to add some extra flavor, and when it melts it helps brown the top of the salmon when roasting. Butter and fish go together like PB&J!
Lemon - Squeeze on when serving.
Instructions
- Preheat oven to 400 degrees fahrenheit.
- Prep the fish and dry it well - I usually get fillets that are already deboned and descaled. Add to the roasting pan, skin side down.
- Sprinkle salt on the fish, then brush the butter and seasoning mixture on the non-skin side.
- Season the broccoli and add to the roasting pan.
- Bake the salmon and broccoli florets for about 13 minutes, then place under the broiler for 2 to 3 minutes to brown the top of the fish and crisp up the broccoli’s edges.
- Serve with lemon slices and eat with rice, your grain of choice, salad, or keep it low carb with just the salmon and broccoli.
Tips for Sheet Pan Oven Roasting
- Prior to cooking, take the salmon out of the refrigerator and let it sit for about 15 minutes to let it get to room temperature before baking. This will allow the fish to cook more evenly.
- Cooking time will vary based on the thickness and how “done” you want your salmon. Thicker cuts will require more time. A good rule of thumb is 4 to 6 minutes of cooking time per ½ inch of thickness.
- Keep the skin on. This will help keep the moisture in, and the fish will cook more evenly without over drying. Once cooked, you can easily flake the meat off of the skin.
FAQs
The white stuff that comes out of the salmon when cooking is a fish protein called albumin which indicates the fish is overcooked.
Keep the skin on, don’t cook it for too long, if you see the white albumin oozing from the salmon, take it out immediately! Do the fork flake test. If the salmon flesh easily flakes or separates with a fork then it’s done.
There’s no need to flip the salmon when roasting, it will cook evenly, undisturbed with the high heat.
Depends on the thickness and size of your salmon and how well cooked you prefer it. The salmon I use here is about ¾ to 1 inch thick and 1 ½ pounds. I like my salmon just about medium, where it’s still super moist, which requires about 15 minutes at 400 degrees Fahrenheit.
There are so many vegetable options that will work for this oven baked meal. Asparagus, cauliflower, cherry tomatoes, zucchini, baby potatoes, and bell peppers are some of my favorites.
Do you like this oven baked sheet pan salmon and broccoli? Then try out another of my sheet pan recipe - Butterflied Roasted Chicken with Vegetables!
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Oven Baked Sheet Pan Salmon and Broccoli
Equipment
Ingredients
- 1 ½ pounds Atlantic salmon fillet, deboned and descaled about ¾ to 1 inch thick fillet.
- 6 cups broccoli florets
- 3 tablespoons melted butter
- 2 cloves minced garlic about ½ tablespoon
- 1 tablespoon lemon pepper seasoning
- ½ teaspoon sea salt
- 1 tablespoon olive oil
- salt and pepper to taste for broccoli florets
Instructions
- Remove salmon from the fridge and let it sit at room temperature for 10 to 15 minutes.
- Preheat oven to 400 degrees fahrenheit.
- Pat dry the salmon and place it skin side down on a roasting pan with parchment paper. Sprinkle the salt evenly onto the salmon (non-skin side).
- In a bowl, add lemon pepper seasoning and garlic to the melted butter. Brush the seasoning onto the salmon fillet.
- In a large mixing bowl, add broccoli florets, olive oil and salt and pepper to taste. Mix well and add to the roasting pan around the salmon.
- Roast for about 13 minutes, then place under the broiler for 2-3 minutes to brown the top of the fish and crisp up the broccoli edges.
Notes
- Prior to cooking, take the salmon out of the refrigerator and let it sit for about 15 minutes to let it get to room temperature before baking. This will allow the fish to cook more evenly.
- Cooking time will vary based on the thickness and how “done” you want your salmon. Thicker cuts will require more time. A good rule of thumb is 4 to 6 minutes of cooking time per ½ inch of thickness.
- Keep the skin on. This will help keep the moisture in, and the fish will cook more evenly without over drying. Once cooked, you can easily flake the meat off of the skin.
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