Salmon and Broccoli is one of my favorite 20 minute sheet pan dinners. Sustainably caught Wild Alaskan Coho Salmon paired with a low-carb friendly lemon butter garlic sauce and broccoli make for the perfect Keto dinner.
Melt the butter, then add in the minced garlic, minced fresh parsley, lemon zest and juice. Stir well and place to the side.
Spray a baking sheet with nonstick cooking spray. Then place the salmon on one side of the baking sheet, and the broccoli on the other side. Pour half the butter mixture on top of the salmon, and the rest on the broccoli. Toss the broccoli until well coated. Place 3 lemon slices on top of the salmon.
Bake at 425°F for 15 minutes or until the salmon is fork tender. Divide salmon and broccoli evenly among plates and enjoy.
Notes
Vegetables - Any vegetables can really work for a salmon sheet pan dinner. I just prefer to use broccoli.
Herbs - I like to use fresh parsley, but fresh thyme, chives, even oregano or rosemary would work.
Salmon - You can use frozen salmon for this recipe. Just add on an additional 5-10 minutes to the cooking time.