Go Back
Roasted salmon fillets and broccoli on a parchment-lined sheet pan with lemon wedges and dill

Sheet Pan Salmon and Broccoli: 35-Minute One-Pan Dinner

Salmon fillets and broccoli florets roast together on one pan under a bright lemon-Dijon glaze, so dinner lands in about 35 minutes with a single pan to wash. It is a light, protein-rich weeknight meal that still eats like comfort food in cold weather.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 lb salmon fillets four 6-oz fillets, patted dry
  • 1 1/2 lb broccoli florets cut into 1 1/2-inch pieces, about 6 cups
  • 2 tbsp olive oil divided
  • 2 tbsp fresh lemon juice about 1 lemon
  • 1 tbsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp honey
  • 1/2 tsp salt divided
  • 1/4 tsp black pepper
  • 1 whole lemon cut into wedges, for serving

Method
 

  1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment paper.
  2. Toss the broccoli with 1 tbsp olive oil and 1/4 tsp salt, spread it in a single layer, and roast for 10 minutes, until bright green.
  3. Meanwhile, whisk the remaining 1 tbsp olive oil with the lemon juice, Dijon, garlic, honey, 1/4 tsp salt and the pepper in a small bowl.
  4. Nestle the salmon fillets among the broccoli, skin-side down, and brush each fillet with half of the lemon-Dijon mixture.
  5. Roast for 10-12 minutes, until the salmon flakes easily with a fork and reaches 145°F in the center; check early if your fillets are thin.
  6. Spoon the remaining lemon-Dijon mixture and pan juices over the salmon, squeeze with lemon wedges, and serve.