Sheet Pan Salmon and Broccoli with Potatoes (Lemon Garlic)
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Sheet pan dinners are great in theory until you realize the vegetables are steaming and the protein is overcooked. This sheet pan salmon fixes that – everything goes on the pan in stages so nothing gets sacrificed. Potatoes first, then broccoli, then salmon, all on one pan at 425°F in about 45 minutes.
I’ve tested this enough times to know the staging is what makes it work. Skip it and you’ll end up with mushy broccoli and dry salmon. Do it right and the broccoli gets actual color on the edges and the salmon stays tender through to the center.
The seasoning is simple: garlic powder, smoked paprika, lemon zest. It’s enough to make the whole pan taste cohesive without doing much work. And the buttery lemon garlic drizzle at the end is optional, but you’re going to use it.
One pan, easy cleanup, and dinner that doesn’t feel like a compromise.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
The staged roasting is what separates this from a basic sheet pan meal. Potatoes go in first because they need the most time, broccoli goes in next so it gets some color, and the salmon goes in last so it doesn’t dry out. The whole thing comes together in 45 minutes with one pan to wash.
- One pan, easy cleanup
- Light but still filling
- Skin-on salmon stays tender and forgiving
- That buttery lemon garlic drizzle is worth the extra 5 minutes
How do I know when salmon is done?
It should flake easily and reach about 125 to 130°F (52 to 54°C) in the thickest part for a tender center.
Can I use frozen salmon?
Yes, but thaw it completely and pat it dry before cooking so it roasts instead of steaming.
Do I need to flip the salmon?
No. Keep it skin-side down the entire time so it stays tender and doesn’t fall apart.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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- Salmon fillets. Skin-on fillets are best for this recipe because they are more forgiving and stay tender. Skinless salmon works, but it cooks faster and needs closer watching.
- Broccoli. Cut into similar-sized florets, about 1½ to 2 inches. This helps them cook evenly. Large pieces can leave the stems too firm while the tops overcook, while very small pieces can soften too quickly. Frozen broccoli isn’t great in this recipe (too watery, makes it hard to get a good color on it), but you can swap for asparagus, green beans or veggies that have similar cook time.
- Garlic powder. Adds flavor without the risk of burning in the oven. It blends into the seasoning so everything tastes cohesive.
- Smoked paprika. Adds a subtle depth and warmth that keeps the dish from tasting flat without overpowering the lemon.
- Lemon. Zest adds brightness during roasting, while juice finishes the dish and keeps the salmon from drying out. Keep a few lemon slices for serving.
- Butter. Used in the finishing drizzle to add richness and help carry the lemon and garlic flavor across the whole pan.
- Fresh garlic. Used in the buttery drizzle so it softens and becomes fragrant instead of burning in the oven.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpPreheat the oven to 425°F (218°C) and line a large sheet pan (aka baking sheet) with parchment paper or foil. Stir together the salt, pepper, garlic powder, and smoked paprika. Toss the potatoes with olive oil and some of the seasoning, then spread them on the pan. Roast the potatoes for 10 to 15 minutes, until they start to soften.
Add the broccoli to the pan with more olive oil and seasoning. Roast for 8 to 10 minutes, until the broccoli is bright green and starting to brown.
Place the salmon skin-side down on a plate. Drizzle with olive oil, sprinkle with seasoning, and top with lemon zest.
Push the vegetables to the sides of the sheet pan. Place the salmon in the center and roast for 10 to 12 minutes.
If your salmon fillets are thin or your oven runs hot, start checking a few minutes early so they don’t overcook. It should flake easily and reach about 125 to 130°F (52 to 54°C) in the thickest part for a tender center.
While the salmon is cooking, melt the butter, then cook the garlic for 30 to 60 seconds. Stir in lemon juice and a pinch of salt. Drizzle the salmon with lemon juice and spoon the buttery garlic sauce over the top. Sprinkle with parsley, rest for 2 minutes, and serve.
Kylee’s Notes
- Start the potatoes first. They need a head start to soften and begin browning before anything else goes on the pan.
- Let the broccoli roast before adding the salmon. This gives it time to brown instead of steaming. Adding the salmon too early throws off the timing.
- Keep the salmon skin-side down. The skin protects the fish from direct heat and helps prevent overcooking.
- Use lemon zest and juice together. Zest builds flavor during roasting, while juice finishes the dish without dulling the flavor.
- Watch for carryover cooking. If your oven runs hot, pull the pan as soon as the salmon flakes easily. It will continue cooking slightly after you take it out.
How to store leftovers
Refrigerator
Store leftovers in an airtight container in the fridge for up to 2 days.
Freezer
Freezing is not recommended, as cooked salmon can dry out when reheated.
Troubleshooting
- Salmon is dry. It likely cooked too long – pull the pan as soon as it flakes easily and still looks slightly tender in the center.
- Broccoli is soft instead of roasted. The pan was overcrowded. Spread everything in a single layer, or use two pans so the vegetables roast instead of steam.
- Potatoes are still firm. They need more time than you think – make sure they’re actually starting to soften before you add the broccoli.
- The drizzle tastes bitter. The garlic burned. Cook it just until fragrant, 30 to 60 seconds, and pull it off the heat before it browns.
- Everything tastes flat. Finish with an extra squeeze of lemon juice right before serving – it makes a noticeable difference.
More recipes to love
- Balsamic Glazed Salmon. This pan-seared salmon is a great option when you want a stovetop dinner with a sweet and tangy glaze.
- Pesto Salmon. This easy salmon recipe keeps things simple with pesto, juicy fillets, and very little prep.
- Salmon Patties. These are perfect when you want a budget-friendly salmon dinner made with pantry staples.
- Salmon Tacos. These are a fun option when you want salmon with fresh toppings and a little taco-night chaos.
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Sheet Pan Salmon with Broccoli
Ingredients
- 1 pound baby potatoes cut into 1-inch pieces
- 1½ pounds broccoli florets
- 3 tablespoons olive oil divided – we use on potatoes, broccoli and salmon separately
- 2 teaspoons salt
- 1 teaspoon pepper
- 1½ teaspoons garlic powder
- 1 teaspoon smoked paprika
- 4 salmon fillets 5 to 6 ounces each, skin on
- 1 teaspoon lemon zest
Buttery Lemon Garlic Drizzle
- 3 tablespoons butter
- 2 garlic cloves (minced)
- 1 tablespoon lemon juice
- pinch of salt
To finish
- 1 tablespoon lemon juice
- 2 tablespoons parsley chopped
Instructions
- Get prepped. Preheat the oven to 425°F (218°C). Line a large rimmed 18×13 inch sheet pan with parchment paper or foil.
- Make the seasoning. In a small bowl, combine 2 teaspoons salt, 1 teaspoon pepper, 1½ teaspoons garlic powder, and 1 teaspoon smoked paprika.
- Start the potatoes. Add 1 pound baby potatoes to the sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle with about one-third of the seasoning mixture. Toss to coat and spread into an even layer. Roast for 10 to 15 minutes, until just starting to soften.
- Add the broccoli. Add 1½ pounds broccoli florets to the sheet pan with the potatoes. Drizzle with 1 1⁄2 tablespoons olive oil and sprinkle with another one-third of the seasoning mixture. Toss to coat and spread into an even layer. Roast for 8 to 10 minutes, until bright green and starting to brown on the edges.
- Season the salmon. While the vegetables roast, place 4 salmon fillets skin-side down on a plate. Drizzle with the remaining ½ tablespoon of olive oil and sprinkle with the remaining seasoning mixture, then top with 1 teaspoon lemon zest.
- Add the salmon to the pan. Remove the sheet pan from the oven and push the vegetables toward the sides. Place the salmon fillets in the center of the pan, skin-side down.
- Finish roasting. Return the pan to the oven and roast for 10 to 12 minutes, until the salmon flakes easily at the edges and is just cooked through with a tender center.
- Make the buttery lemon garlic drizzle. While the salmon finishes cooking, melt 3 tablespoons butter in a small saucepan over medium-low heat. Add 2 garlic cloves (minced) and cook for 30 to 60 seconds, stirring, until fragrant but not browned. Remove from the heat and stir in 1 tablespoon lemon juice and a pinch of salt
- Finish and serve. Remove the pan from the oven. Drizzle the salmon with the remaining 1 tablespoon lemon juice, then spoon the buttery lemon garlic sauce over the top. Sprinkle with 2 tablespoons parsley and let rest for 2 minutes before serving.
Notes
- Add the salmon last. Let the potatoes and broccoli roast first so everything cooks at the right pace and nothing overcooks.
- Use skin-on salmon. It helps protect the fish and keeps it tender and more forgiving.
- Check doneness early. If your fillets are on the thinner side, start checking a few minutes sooner.
- Finish with lemon juice at the end. It keeps the flavor fresh and bright instead of dulling in the oven.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
