Salmon and broccoli share a pan if the broccoli is cut small and the salmon goes in only when the oven is already hot. Pull the fish at 145°F (63°C) so it stays moist.
Ingredients
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- 4 salmon fillets, about 5 oz each
- 4 cups small broccoli florets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, half sliced and half juiced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooked rice, to serve
How to make it
- Heat the oven to 425°F (220°C). Toss the broccoli with 1 tablespoon of oil, half the garlic, salt, and pepper.
- Spread the broccoli on a rimmed sheet pan and roast for 8 minutes.
- Pat the salmon dry. Rub it with the remaining oil and garlic, and season with salt and pepper.
- Move the broccoli to the edges. Add the salmon and lemon slices. Roast 8 to 12 minutes, until the thickest fillet reaches 145°F (63°C) and the fish flakes.
- Squeeze the remaining lemon over the pan and serve with rice.
If the broccoli is browning too fast, tent that side of the pan with foil while the salmon finishes.
Substitutions
- Green beans can replace the broccoli. Add them with the salmon if they are thin.
- Trout fillets work at the same temperature. They may finish a few minutes sooner.
Storage
Refrigerate within two hours and eat within 2 days. Reheat gently, covered, just until warm. Fish dries out if it boils again.
Pan and tools
- A rimmed sheet pan
- An instant-read thermometer
- Foil, in case the broccoli browns early
What to prep first
Cut the broccoli small and pat the salmon dry. The broccoli roasts alone first, so it should be on the pan when the oven hits 425°F (220°C).
What to serve with it
Rice or a baked potato if you want a starch. Lemon wedges on the side matter more than a second vegetable.
Leftovers for lunch
Flake cold salmon over rice or a salad. Reheat fish gently, just until warm, so it does not dry out. Eat it within two days.
If it goes wrong
Broccoli that is black at the edges was too close to the broiler side of the oven. Tent that half with foil while the salmon finishes. Salmon past 145°F (63°C) turns dry. Pull it as soon as the thickest part hits that temperature.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
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