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Sheet Pan Roasted Salmon + Broccolini 🥦
We absolutely LOVE a SUPER Quick & flavorful Sheet Pan meal for the BUSY back-to-school weeknights!
Have 20 minutes? That’s all it takes to pull together a super nutritious AND delicious meal!
This one is really really GOOD, and it has lots of flavor while using minimal ingredients.
BONUS: One-Pan means super EASY clean-up!
A no-fuss meal to impress your salmon lovers!
Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!
Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!
Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.
I try to purchase salmon when I notice wild-caught salmon is on SALE. If it’s a really great sale, then maybe I’ll stock the freezer too.
This recipe is EXCELLENT for meal prep too!
Simply add 1/2 cup of brown rice, or quinoa, 1 cup broccolini, lemon wedges, and your baked salmon fillet, to each food prep container. Stays well in a sealed container in your fridge for up to 3 days.
Serve over brown rice, quinoa, or cauliflower rice.
- 1 1/2 lb broccolini, ends trimmed
- 2 Tbsps olive oil or avocado oil, divided
- 4 cloves of fresh garlic, minced and divided
- sea salt and ground black pepper, to taste
- 4, 6-ounce salmon filets
- 1 fresh lemon, cut into wedges
Preheat your oven to 400 degrees f. and line a large baking sheet oam with parchment paper.
Place the broccolini onto your prepared sheet pan. Drizzle with 1 Tablespoon of oil, and add half of the minced garlic, sea salt, and pepper. Toss well to coat, then arrange your broccolini pieces onto the outer edges of the sheet pan.
Lay the salmon in the center of your sheet pan and drizzle with the remaining oil.
Add the remaining minced garlic; season the fish with sea salt and pepper as desired. Using your clean hands rub the salmon all over to coat.
Roast for 15-20 minutes, or just until the salmon is flaky.
Serve with fresh lemon wedges.
Keep refrigerated in air-tight containers for 3 days.