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.
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.
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.
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.
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.
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.
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?
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:
- Super Easy Oven Baked Cod
- Sheet Pan Butternut Squash with Spicy Italian Sausage
- Sheet Pan Dinner: Hanger Steak with Mushrooms and Carrots
- One-Pan Pasta, Deliciousness made from Your Pantry and Two Fresh Ingredients
- Deliciously Creamy One-Pan Chicken and Beans
- One-Pan Butternut Squash Risotto with Mushrooms
- One-Pan Pasta made from the Essential Pantry
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Oven Baked Salmon with Broccoli (Sheet Pan Recipe)
- 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
- 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
- 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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