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Healthy Baked Salmon and Broccoli

Healthy baked salmon and broccoli roasts together on one sheet pan for an easy meal with tender, browned broccoli and salmon topped with a lemon-Dijon garlic coating. The salmon bakes until it reaches 145°F, then rests briefly before serving.
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Prep Time 10 minutes
Cook Time 24 minutes
resting 3 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb broccoli florets
  • 2 tbsp olive oil divided
  • 0.5 tsp kosher salt divided
  • 0.25 tsp black pepper divided
  • 4 salmon 6-ounce fillets
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 2 cloves garlic minced
  • 0.5 tsp paprika

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the broccoli with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
  4. Spread the broccoli across the baking sheet.
  5. Roast the broccoli for 10 minutes.
  6. While the broccoli roasts, stir together the remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, garlic, paprika, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper.
  7. Brush the mixture over the salmon fillets.
  8. Move the broccoli to the sides of the baking sheet.
  9. Place the salmon skin-side down in the center, leaving space between the fillets.
  10. Bake for 10 to 14 minutes, until the thickest part of each fillet reaches 145°F and the broccoli is tender and browned at the edges.
  11. Let the salmon rest for 3 minutes before serving.

Notes

For the most reliable doneness, check the thickest part of each fillet with an instant-read thermometer. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the broccoli can become soft. For a gluten-free version, check that the Dijon mustard is certified gluten-free.