Sheet Pan Salmon with Broccoli
Sheet pan salmon with broccoli, potatoes, and a buttery lemon garlic drizzle. Everything roasts in stages on one pan - potatoes first, then broccoli, then salmon - so nothing overcooks and the broccoli actually gets some color. Simple ingredients, reliable timing, easy cleanup.
Servings 4
Calories 567kcal
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 18x13 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.
Cut the florets into similar-sized pieces, about 1½ to 2 inches, so they roast evenly. If the pan looks crowded, use two pans so the vegetables roast instead of steam.
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.
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.
Nutrition
Calories: 567kcal | Carbohydrates: 34g | Protein: 41g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 1371mg | Potassium: 1912mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1811IU | Vitamin C: 182mg | Calcium: 128mg | Iron: 4mg
