# Sheet-Pan Salmon & Broccoli

Sheet-Pan Salmon & Broccoli — a easy recipe with 4 main ingredients, ready in about 25 min and serving 2. Check which of its ingredients are on sale at grocery stores near you.

- **Time:** 25 min
- **Serves:** 2
- **Difficulty:** easy
- **Tags:** dinner, seafood, quick, healthy, gluten-free
- **Source:** https://savingrecipes.com/recipes/salmon-broccoli

## Ingredients

- 2 salmon fillets
- 1 head broccoli
- 1 lemon
- 3 garlic cloves
- 2 tbsp olive oil _(pantry staple)_
- Salt & pepper _(pantry staple)_

## Instructions

1. Heat oven to 425°F. Toss broccoli florets with oil, garlic, salt on a sheet pan; roast 8 min.
2. Push broccoli aside, add salmon fillets, brush with oil and lemon zest.
3. Roast 10–12 min more until salmon flakes. Finish with lemon juice.

## Tips

- The broccoli gets an 8-minute head start for a reason. Salmon is done in 10–12 minutes and broccoli isn't — putting them in together gives you either raw broccoli or overcooked fish.
- Pat the salmon completely dry before it goes on the pan. Surface moisture steams the fish and stops the top browning.
- Pull the salmon at 125–130°F for medium. It keeps cooking off the heat, and the gap between silky and chalky is about two minutes.

## Substitutions

- **Salmon:** Trout, arctic char or steelhead cook in the same time. Cod and haddock are leaner and flake sooner — check at 8 minutes.
- **Broccoli:** Broccolini (2 minutes less), cauliflower, or green beans. Anything that roasts in 20 minutes; softer vegetables like courgette should go in with the fish.
- **Lemon:** Lime, or a splash of white wine vinegar at the end. Acid at the finish is what stops the dish tasting flat.

## Storage & reheating

Keeps 3 days refrigerated. Salmon is genuinely good cold — flake it into salads or grain bowls rather than reheating, which pushes it past done. If you do reheat, 275°F for 10 minutes, covered.

## Common questions

### How do I know when salmon is done?

It flakes when you press the thickest part and turns from translucent to opaque. A thermometer is more reliable: 125–130°F for medium, 145°F if you prefer it fully firm.

### Skin on or off?

Skin on, skin-side down. It protects the fillet from the hot pan and crisps up, and it lifts away easily afterwards if you don't want it.

### Can I use frozen salmon?

Yes — thaw overnight in the fridge and pat it very dry, as frozen fish releases more water. Cooking from frozen works but adds about 5 minutes and won't brown.


_Photo: HaJunkiyada — CC BY-SA 4.0 (https://commons.wikimedia.org/wiki/File:Liat_Portal_for_Foodie_Disorder_-_Oven-baked_teriyaki_salmon_with_vegetables.jpg)_