Oven Baked Salmon with Broccoli (Sheet Pan Recipe)

By 5 m read

Oven Baked Salmon (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

This oven baked salmon with broccoli sheet pan recipe checks all the boxes. It’s easy to make, healthy, delicious, pantry friendly, quick, and gentle on the wallet.

 

According to cooking trends, to make a delicious meal, you supposedly need a lot of fancy equipment. From an instant pot to air fryer to sous vide to whatever. Or you grab your trusty old aluminum sheet pan (which hardly takes up any room in the cabinet) and make yourself a super tasty weekday treat the good old way. 

 

Sound too good to be true? Let’s get started. 

 

I’m a big fan of our local fresh fish department, but sometimes a fish craving hits out of the blue, just when it’s time to start making dinner. Therefore, frozen salmon is a pantry staple in our house. It’s nice to just open the freezer and grab a couple of pre-portioned frozen salmon steaks, defrost them in lukewarm water, and be ready to cook. 

Oven Baked Salmon - Two sturdy and well-used sheet pans. One (9 x 11 in) for the toaster oven and one (11 x 17 in) for the regular oven (Photo by Erich Boenzli)
Two sturdy and well-used sheet pans. One (9 x 11 in) for the toaster oven and one (11 x 17 in) for the regular oven (Photo by Erich Boenzli)

This dish requires little planning, just three mixing bowls, and a sheet pan. I made this oven baked salmon with broccoli for two, which is nice because I could just put the sheet pan in the toaster oven. If you’re planning to make this dish for a bigger crowd, just increase the amounts accordingly and bake in the regular oven.

 

The Vegetable

This is the only non-pantry ingredient. I picked up a broccoli crown at the store. You can use asparagus or broccolini instead, I’m sure that works fine too. 

Oven Baked Salmon (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

Wash the broccoli and cut it into bite-sized florets. In a bowl, combine a couple cloves of minced garlic with extra virgin olive oil, hot pepper flakes, kosher sea salt, and some freshly cracked pepper. Add broccoli and toss. Line a baking sheet with heavy-duty aluminum foil and place the vegetables around the perimeter of the sheet pan, leaving room for the fish in the middle.

Oven Baked Salmon (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

The Salmon

The pre-portioned salmon steaks will thaw in a bowl with lukewarm water in about 10 minutes. When you take them out of the plastic pouch, make sure to pat them dry with a paper towel. 

Oven Baked Salmon (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

Layers Of Flavor

Yes, these salmon steaks will get two layers of flavor. The first layer will ensure that the salmon keeps its buttery texture and the second layer will add a little crunch. 

 

The First Layer

In a small mixing bowl, combine mayonnaise with a little soy sauce, lemon juice, and salt. Place the fish in the middle of the sheet pan and coat it with the sauce, making sure to get the sides as well. Don’t worry if some of the sauce runs off toward the vegetables. 

Oven Baked Salmon (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

The Second Layer

Here comes the flavor crunch. In a small mixing bowl, combine breadcrumbs, Parmesan, and lemon zest. Generously apply on top of the salmon steaks. 

 

How To Bake Salmon And Vegetables

Bake for 15 minutes @ 400°F. To check for doneness, insert a fork in the center of the salmon steak…it should flake easily. And the vegetables should have a nice “al dente” bite. Serve with a glass of Chardonnay.

 

You’ve just made yourself a delicious weeknight treat that’s healthy and requires hardly any cleanup. Now what’s the name of that movie again with that guy doing that thing in that country I wanted to watch tonight?

Oven Baked Salmon (Photo by Erich Boenzli)
(Photo by Erich Boenzli)

A Couple Of Tips And Hints About Sheet Pan Cooking

  • Always use a sheet pan with a rim (unless you want a mess on the bottom of the oven).
  • Line your sheet pan with heavy-duty aluminum foil and lightly oil it (the food won’t stick, so there’s easy cleanup).
  • Stay away from the fancy and more expensive “non-stick” sheet pans. When you accidentally scratch that non-stick surface, you’ll eat it…
  • Don’t crowd the food. Leave room in between so the food bakes and doesn’t steam.
  • Think of sheet pan cooking as you would one-pot cooking. Same idea. 

 

Love easy, delicious dinner ideas? Check out a few more of our recipes now:

 

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Oven Baked Salmon (Photo by Viana Boenzli)

Oven Baked Salmon with Broccoli (Sheet Pan Recipe)

This oven baked sheet pan salmon recipe with broccoli checks all the boxes. It’s easy to make, healthy, delicious, pantry friendly, quick, and gentle on the wallet.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2

Ingredients
  

Salmon Steaks

  • 2 (4-oz) salmon steaks
  • 1 Tbsp mayonnaise
  • 1/2 Tbsp soy sauce
  • 1 tsp lemon juice
  • 1/8 tsp kosher sea salt
  • 2 Tbsp breadcrumbs
  • 2 Tbsp Parmesan, grated
  • 1 tsp lemon zest

Vegetable

  • 8 oz broccoli, cut into bite-size florets
  • 2 cloves garlic, minced
  • 2 Tbsp extra-virgin olive oil
  • 1/2 tsp hot pepper flakes
  • 1/4 tsp kosher sea salt
  • 1/2 tsp freshly cracked black pepper

Instructions
 

  • In a bowl, combine a couple cloves of minced garlic with extra virgin olive oil, hot pepper flakes, kosher sea salt, and some freshly cracked pepper. Add broccoli and toss. 
  • Line a baking sheet with heavy-duty aluminum foil and place the vegetables around the perimeter of the sheet pan, leaving room for the fish in the middle.
  • In a second small mixing bowl, combine mayonnaise with a little soy sauce, lemon juice, and salt. 
  • Place the fish in the middle of the sheet pan and coat it with the sauce, making sure to get the sides as well. 
  • In a third small mixing bowl, combine breadcrumbs, Parmesan, and lemon zest.
  • Generously apply breadcrumb mixture on top of the salmon steaks. 
  • Bake for 15 minutes @ 400°F. To check for doneness, insert a fork in the center of the salmon steak…it should flake easily. And the vegetables should have a nice “al dente” bite. 
  • Serve with a glass of Chardonnay.

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