Sheet Pan Salmon and Broccoli

Broccoli gets a head start, salmon joins it for ten minutes. Dinner and the vegetable on one pan.

Prep: 10 min
Cook: 22 min
Total: 32 min
Makes: 4 plates
Difficulty: easy

The easiest way to eat fish at home. The broccoli roasts until the edges char, then the salmon slides in next to it and cooks in the time it takes to set the table. Line the pan with foil and the only thing to wash is a fork.

Ingredients

2 each broccoli crowns, cut into florets, about 1 1/2 lb
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
4 each salmon fillets, about 6 oz each, skin on or off
1 each lemon, half sliced thin, half cut into wedges
1/4 tsp red pepper flakes optional

Gear

aluminum foil
baking sheet

Method

Tap a step to mark where you are. Tap a time to start a timer.

Heat the oven

Heat the oven to 425 F and line the baking sheet with foil.
Roast the broccoli

Toss the florets on the pan with 2 tbsp of the oil, half the salt, the pepper, and the garlic powder. Spread them out and roast.
Add the salmon

Push the broccoli to the edges. Lay the salmon in the middle, rub it with the last 1 tbsp of oil, season with the rest of the salt and the pepper flakes, and top with the lemon slices.
Roast together

Roast until the salmon flakes easily with a fork at the thickest part and the broccoli is browned at the edges.
Serve

Squeeze the lemon wedges over everything.

Notes

tipFrozen salmon is fine and usually cheaper. Thaw it in the fridge overnight, or in its sealed packet in a bowl of cold water for about 30 minutes, and pat it dry.
tipThin fillets (under an inch) need only 8 to 10 minutes; check early.
variationSwap the broccoli for green beans, or add asparagus with the salmon (it only needs the last 12 minutes).
pairingMicrowave rice pouches or a piece of crusty bread make it a full meal with no extra pans.