This sheet pan salmon with roasted broccoli is an easy and tasty weeknight meal your whole family will love! Ready in 20 minutes and filled with bright and fresh flavors!
Guys! Meet my friend Ellie! She is the awesome blogger behind Hungry by Nature and makes awesome meals and sweet treats you can actually feel good about eating (and sharing with your family!) and focuses on using real foods to fuel your body. You have been asking for more seafood type recipes, so I am SO excited that Ellie is sharing an easy and delicious salmon sheet pan recipe I just know you are going to love! Please leave her some love by comments or sharing this post and then go check her out at Hungry by Nature!
Hello Gingered Whisk readers!
I’m Ellie, the girl behind Hungry by Nature, a gluten free and paleo food blog dedicated to inspiring others to live a healthy and balanced life, starting in the kitchen! My approach to food is simple – eat healthy, whole, natural foods and always leave room for dessert!
So, when Jenni asked me to share a seafood recipe with YOU since she is busy with her new babe, I obviously said, “Yes!” I cannot imagine how hectic Jenni’s life must be with two littles running around and a new baby. I mean, my life is crazy busy and there are no little ones running around in my house. But sheet pan dinners are my saving grace when it comes to weeknight dinners and busy days in general. Plus, I’m all about minimizing the amount of dishes I need to wash so you can guarantee I do my best to get everything on one sheet 😉
Say hello to your new best friend Sheet Pan Salmon with Roasted Broccoli.
Salmon is a staple in my house; we eat it almost every week and it is incredibly easy to make! But here are some things to know when you go to the store to purchase salmon:
- Quality of salmon does matter. Wild-caught is traditionally better than farmed or fresh-farmed; but it is also more expensive. I purchase both depending on my grocery budget for the week. Pick which option is best for you and your family.
- Wild-caught salmon is typically leaner and less fatty than farmed salmon. Again, if you like a fish that is a little more buttery in flavor, the farmed might be the better option for you.
- Tip for picking out your filets: do the poke test. Yep, the poke test. Press your finger into the thickest part of the filet. If it springs back, the fish is fresh. If not, don’t buy it!
Now that you have your salmon, let’s make the easiest and tastiest meal EVA!
- 2 head broccoli
- 4 Tablespoons olive oil, divided
- Salt and Pepper
- 4- 6 oz salmon filets, patted dry
- 2 large clove garlic, minced
- 2 lemon, sliced
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Chop the broccoli into small pieces and place on the parchment.
- Drizzle with 2 Tablespoons olive oil and sprinkle with salt and pepper and toss to coat.
- Move the broccoli to the edges of the pan and place salmon filets in the middle.
- Drizzle with remaining olive oil, salt and pepper.
- Add minced garlic and top each filet with a lemon slice.
- Bake until the salmon flakes. Timing will vary based on thickness; but for salmon that is about 1 inch thick, I bake it for 18 minutes.
Amount Per Serving: Calories: 491 Total Fat: 35g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 107mg Sodium: 187mg Carbohydrates: 6g Fiber: 2g Sugar: 1g Protein: 39g
Thank you so much for hanging with me today! If you’re interested in more gluten free and paleo recipes made with REAL ingredients that taste great, I’d absolutely love to see you on Instagram, or on Hungry by Nature! Xo