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Closeup image of cooked salmon fillet with broccoli florets and lemon wedges on a plate.

Oven Baked Sheet Pan Salmon and Broccoli

Kaylie
An incredibly easy one pan roasted salmon and broccoli recipe for a hearty and healthy meal. Minimal prep time and easy cleanup - perfect for busy weeknights!
5 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 400 kcal

Equipment

  • Roasting pan
  • parchment paper

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

*Nutritional facts provided are only an estimate, accuracy is not guaranteed. 
  • 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.

Nutrition

Serving: 4gCalories: 400kcalCarbohydrates: 11gProtein: 38gFat: 23gSaturated Fat: 8gTrans Fat: 1gCholesterol: 116mgSodium: 486mgPotassium: 1293mgFiber: 4gSugar: 2gVitamin A: 1189IUVitamin C: 122mgCalcium: 97mgIron: 3mg
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