Quick Salmon Dinner with Broccoli | Sheet Pan Meal
Ingredients
- 4 (6-ounce) skin-on salmon fillets, 1 to 1.5 inches thick
- 2 medium heads of broccoli (about 1.5 lbs total), cut into 1.5-inch florets
- 1/4 cup extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 large cloves garlic, minced
- 1 large lemon, zested and juiced
- 2 tablespoons fresh dill, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Position an oven rack in the center of your oven and preheat to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, toss the broccoli florets with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread in a single layer on one side of the baking sheet and roast for 10 minutes.
- While broccoli roasts, pat the salmon fillets completely dry with paper towels. Season all sides with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, chopped dill, and optional red pepper flakes.
- Remove the sheet pan from the oven. Arrange the salmon fillets, skin-side down, on the empty side of the pan. Spoon about three-quarters of the lemon-garlic dressing over the salmon and broccoli.
- Return the sheet pan to the oven and roast for an additional 10-12 minutes, or until the salmon is opaque and flakes easily (130-135°F on an instant-read thermometer).
- Remove from the oven, drizzle with the remaining dressing, and let rest for 2-3 minutes before serving.
Notes
Ensure your salmon fillets are of similar thickness for even cooking. If some are much thinner, they may need to be removed from the oven a few minutes early.