Sheet Pan Salmon and Broccoli

Large piece of raw salmon with three slices of lemon, butter, and herbs on a sheet pan.

Sheet Pan Salmon and Broccoli

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.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 228kcal

Author Katie

Equipment

Oven
1 Sheet Pan
1 Spatula

Ingredients

12 ounces Wild Alaskan Coho Salmon Filet
⅓ cup Salted Butter, melted
5 Small Garlic Cloves pressed
2 tablespoon fresh parsley minced
½ Lemon zested and juiced
9 ounces Fresh Broccoli
3 Lemon Slices

Instructions

Preheat the oven to 425°F.
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.

Nutrition