Salmon and Broccoli Bake
A wholesome, one-pan meal featuring tender salmon fillets and crisp-tender broccoli florets tossed in a zesty lemon-garlic olive oil dressing.
Ingredients
- •4 salmon fillets (about 6 oz each)
- •1 large head of broccoli, cut into bite-sized florets
- •3 tablespoons extra virgin olive oil
- •3 cloves garlic, minced
- •1 teaspoon dried oregano
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1 large lemon, thinly sliced
- •1 tablespoon fresh parsley, chopped for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet or a 9x13 inch baking dish.
- 2
Place the broccoli florets in a large bowl, drizzle with half of the olive oil, and toss with half of the minced garlic, salt, and pepper.
- 3
Spread the seasoned broccoli in an even layer on the prepared baking sheet.
- 4
Pat the salmon fillets dry with paper towels and place them on the baking sheet nestled among the broccoli.
- 5
In a small bowl, whisk together the remaining olive oil, garlic, oregano, and a pinch of salt. Brush this mixture generously over the salmon fillets.
- 6
Top each salmon fillet with a slice of lemon.
- 7
Bake for 15 to 20 minutes, or until the salmon flakes easily with a fork and the broccoli is tender and slightly charred at the edges.
- 8
Remove from the oven, garnish with fresh parsley, and serve immediately.
💡 Chef tips
- For extra flavor, add a tablespoon of capers or a pinch of red pepper flakes to the olive oil mixture before brushing.
- Ensure the broccoli florets are cut to a uniform size to guarantee they cook through at the same rate as the salmon.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in the oven to maintain texture.
✅ How it should turn out
The finished dish features perfectly flaky, succulent salmon paired with vibrant, tender-crisp broccoli, smelling of bright lemon and toasted garlic.