Sheet Pan Salmon and Broccoli – A Healthy Dinner Recipe For Two!

If you’re searching for a delicious, simple, and healthy dinner idea, this Sheet Pan Salmon and Broccoli recipe is a perfect choice. The salmon is coated in a flavorful glaze and baked alongside Parmesan-seasoned broccoli, all on a single sheet pan for easy cleanup.

I have found that when cooking for two, it’s often more convenient to prepare meals that can be portioned before cooking. Whether it’s Honey Garlic Salmon, French Onion Chicken, or Sheet Pan Chicken Leg Quarters and Vegetables you can make the exact amount that fits your needs.

That’s why this recipe has become one of my go-to weeknight dinners. Not only can I control the portions, but I also love that everything cooks together on one pan, making it both easy and delicious.

Simply pull the pan out of the oven, and dinner is ready to serve! No waiting for the side dish to finish cooking, and no waiting for the meat to come to the correct temperature.

It is an easy recipe that even the novice cook can master. And there is nothing more satisfying knowing that you are eating a delicious dinner that is also healthy as well!

Sheet Pan Salmon and Broccoli Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 (6 oz) skinless salmon fillets
• 3/4 Tbsp Hoisin or Teriyaki sauce
• 3/4 Tbsp Dijon mustard
• 3/4 tsp lemon juice
• 1 clove garlic , minced
• Salt and ground black pepper, to taste

Broccoli Ingredients

• 3 cups broccoli florets, cut in bite size pieces
• 1 1/4 Tbsp olive oil
• 1 clove garlic , minced
• 1/4 cup finely grated parmesan
• 1 Tbsp chopped fresh parsley
• Salt and ground black pepper, to taste

INSTRUCTIONS

The first step in making this sheet pan salmon and broccoli recipe is to preheat the oven and line a rimmed baking sheet with parchment paper, aluminum foil, or a silicone baking sheet.

I prefer to use a silicone baking mat whenever possible. It is a reusable mat that you place on your baking sheet that prevents food items from sticking to it when baked.

Then you simply wash it off when you do the dishes and put it away until you need it next time. I have saved a lot of money by not having to purchase disposable parchment paper any more.

Once your baking sheet is lined, spray the surface with non-stick cooking spray. This will help the bottom of the salmon to crisp up perfectly when baked.

Now that the pan is ready, it is time to prepare the salmon. First, pat the salmon fillets dry on both sides with paper towels.

Then season the bottom of the salmon with salt and pepper to taste. Place the fillets, skin side down, in the center of baking sheet.

If you are using skinless salmon, season the bottom of the fillet and place it bottom side down on the baking sheet. Set the pan aside while you prepare the glaze.

Glaze Instructions

In a small bowl add the Hoisin or Teriyaki sauce, Dijon mustard, lemon juice, and minced garlic. Then mix the ingredients until well incorporated.

Use a pastry brush to brush the top of each salmon fillet with the glaze mixture. Now set the sheet pan aside while you prepare the broccoli.

Prepare The Broccoli

Wash and pat the broccoli dry. Cut the florets in manageable, bite size pieces and place in a large bowl. Set aside.

In a small mixing bowl whisk together the oil, grated Parmesan cheese, fresh chopped parsley, and minced garlic. Pour the mixture over the broccoli florets and toss to coat. Then season with salt and fresh ground black pepper to taste.

Place the broccoli on the sheet pan, around the salmon fillets that are in the center of the pan. Then place the pan in the preheated oven.

Bake for 12-15 minutes, depending on the thickness of the salmon fillets. The salmon is done when the center has turned opaque in color and is light and flaky when cut with a fork.

Remove from the sheet pan from the oven and serve immediately.

Helpful Cooking Tips

1. Purchase wild-caught salmon whenever possible.

Although it is more expensive than farm-raised salmon, it is much healthier for you.

In fact, wild caught salmon has less calories and less saturated fat content because farm-raised salmon are fed a high protein, high fat diet in order to maximize their growth. Not to mention, they are also given antibiotics to prevent disease from spreading in a highly populated tank.

Instead, look for salmon labeled wild-caught at the seafood counter of your grocery store. If you can’t find it there, look for frozen wild-caught fillets in the seafood freezer section.

2. Purchase similar size salmon fillets.

In order for the salmon to be done at the same time, be sure to purchase fillets that are equal in size. It is most important that the thickness of each fillet is similar so that they get finished cooking at the same time.

However, depending on the size of the salmon, you may need to adjust the actual cook time. Thicker fillets will need more cook time and thinner fillets less.

3. Allow the salmon time to come to room temperature before cooking.

It is best to let the salmon fillets warm to room temperature before placing the sheet pan with the salmon and broccoli in the oven. This allows the flesh to warm up just enough so that it isn’t shocked by the high heat of the oven.

Simply place the salmon on the counter before you preheat the oven and then gather the other ingredients. By the time you have everything made and ready to go, the fillets will be close to room temperature.

4. Cut the broccoli in bite size pieces.

Wether you purchase an entire head of broccoli or broccoli florets, be sure to cut them into bite size pieces. That way the broccoli will cook at the same rate that it takes the salmon to be done.

The broccoli will be nice and tender, but still have a little crunch to them. It is the perfect compliment to the soft, light and flaky fish.

Frequently Asked Questions

1. Can I Make This Recipe With Another Type Of Fish?

If you aren’t a salmon lover, or have other fish that you prefer, you can definitely substitute the fish in this sheet pan salmon and broccoli recipe.

It is best to use a mild white fish such as cod, tilapia or mahi mahi. Steer away from thick fish fillets as they will require a longer baking time.

2. What Other Vegetables Do You Recommend?

Although this recipe calls for broccoli, you can use a variety of vegetables in this recipe. Just be sure that they can be roasted in 15 minutes when put in an oven set to 450°F.

Some suggested vegetables that you could substitute are fresh green beans, asparagus, bell pepper, zucchini and onions.

3. How Do I Store Leftovers?

Store the leftovers from sheet pan salmon and broccoli in a closed container in the refrigerator for up to 3 days. It is best to reheat the the leftovers in a skillet with a little water rather than reheating in the microwave.

This method of reheating will help prevent that strong oder that will linger in a closed microwave for days.

Enjoy! Mary

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