Salmon and Broccoli Bake
A wholesome, one-pan meal featuring tender salmon fillets and crisp-tender broccoli florets bathed in a creamy, lemon-garlic sauce.
Ingredients
- •4 salmon fillets (about 6oz each)
- •4 cups broccoli florets
- •1/2 cup heavy cream
- •1/4 cup grated Parmesan cheese
- •2 tablespoons unsalted butter, melted
- •3 cloves garlic, minced
- •1 tablespoon fresh lemon juice
- •1 teaspoon lemon zest
- •1/2 teaspoon dried oregano
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 tablespoon fresh parsley, chopped for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
- 2
Place the salmon fillets in the center of the baking dish and arrange the broccoli florets around them.
- 3
In a small bowl, whisk together the melted butter, heavy cream, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper.
- 4
Pour the sauce evenly over the salmon and the broccoli.
- 5
Sprinkle the grated Parmesan cheese over the top of the dish.
- 6
Bake for 20 to 25 minutes, or until the salmon flakes easily with a fork and the broccoli is tender.
- 7
Garnish with fresh parsley before serving hot.
💡 Chef tips
- For a lighter version, substitute the heavy cream with full-fat Greek yogurt or half-and-half.
- Ensure the broccoli florets are cut into uniform, bite-sized pieces so they cook 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 or microwave.
✅ How it should turn out
The salmon should be succulent and flaky, the broccoli tender with a slight bite, and the sauce should be thick, fragrant with garlic and lemon, and golden-brown on top.