Sheet Pan Salmon and Broccoli

This easy sheet pan salmon and broccoli with garlic and Parmesan has become my go to for busy weeknights I love that it comes together on one pan with no fuss and my family devours every last bite The salmon stays juicy the broccoli gets deliciously crisp at the edges and everything soaks up that savory garlicky Parmesan flavor

My kids started calling this our magic salmon because even picky eaters clean their plates It is such a win after a long workday and the leftovers are just as good

Ingredients

• Salmon fillet: Go for a center cut piece for even cooking Look for bright pink firm fillets with no fishy smell
• Broccoli florets: Chop into small even pieces so they roast up crisp on the edges Select tight dark green heads with no yellowing
• Olive oil: Use a good quality extra virgin variety for the best flavor
• Garlic: Freshly minced garlic really boosts the flavor Mince it just before using for maximum punch
• Salt: Just enough to bring all the flavors together I like flaky sea salt here
• Black pepper: Freshly ground peppercorns wake up the salmon
• Parmesan cheese: Shred your own for best melt and flavor Pre grated cheese works in a pinch but nothing beats the real thing

Step by Step Instructions

Prep the Pan:

Lay a sheet of parchment paper on your rimmed sheet pan This keeps everything from sticking and makes cleanup so easy

Arrange the Salmon:

Place the salmon fillet in the middle skin side down Pat it dry with paper towels then brush one tablespoon of olive oil over the top to keep it moist

Prepare the Broccoli:

Toss broccoli florets in a bowl with the remaining olive oil Make sure all the pieces are coated then spread them around the salmon on the pan in a single layer

Season Everything:

Sprinkle salt and pepper generously over both salmon and broccoli For the most flavor use freshly ground pepper and season from a bit of height so it lands evenly

Layer on Garlic and Parmesan:

Sprinkle minced garlic over the salmon and the broccoli then follow with shredded Parmesan all over Pat it down gently so it sticks

Bake:

Slide the loaded pan into your preheated four hundred degree oven Roast until the salmon flakes easily with a fork and the broccoli is golden and summery at the edges about fifteen to twenty minutes

Finish and Serve:

Let the pan cool for a couple minutes then sprinkle chopped fresh parsley over the top before serving for a fresh pop of color and flavor

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Parmesan is my secret weapon here The nutty salty cheese melts over the salmon and broccoli and turns into an irresistible golden crust Growing up my mom always sprinkled extra cheese on everything and it is a tradition I happily continue with my own family

Storage Tips

Store leftovers in an airtight container in the fridge They keep well for up to two days For the best texture reheat in a toaster oven not the microwave to keep the broccoli crisp and the salmon moist

Ingredient Substitutions

You can swap out broccoli for cauliflower or use asparagus during spring If you are dairy free try nutritional yeast in place of Parmesan and a dairy free cheese alternative

Serving Suggestions

This dish stands on its own but is amazing with a quick side like lemony couscous or quinoa Sometimes I add a dollop of Greek yogurt thinned with lemon juice as a tangy sauce and extra parsley on top

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Cultural and Historical Context

Sheet pan dinners are a modern spin on traditional oven roasting giving you all the flavor with minimal effort Mediterranean diets often feature salmon for its heart healthy fats while using cheese and olive oil together is a classic Italian technique

Recipe FAQs

→ How can I keep the salmon moist while baking?

Brush the salmon fillet with olive oil before roasting and avoid overcooking. Check for doneness around 15 minutes to prevent drying out.

→ What is the best way to cut broccoli for this dish?

Chop broccoli into small, even florets so they roast evenly and develop a crisp-tender texture alongside the salmon.

→ Can I use frozen salmon and broccoli?

Yes, thaw salmon completely before roasting. Frozen broccoli can be used but may release more moisture; pat dry for best roasting results.

→ What other cheeses work besides Parmesan?

Try Romano, Asiago, or a sharp aged cheddar for a similar savory, melting finish over the salmon and vegetables.

→ How do I know when the salmon is done?

The salmon should easily flake with a fork and reach an internal temperature of 145°F. The color will turn opaque and tender.

→ Can I add other vegetables?

Absolutely! Small pieces of asparagus, bell peppers, or zucchini roast well alongside salmon, offering variety and extra nutrients.