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Every time I make my One Pan Salmon & Broccoli Dinner my kitchen fills with the most amazing lemon butter aroma. I discovered this recipe during a particularly busy season of life and it's become my reliable weeknight hero. With just four ingredients and one pan I can get a healthy delicious dinner on the table in under 30 minutes. The salmon comes out perfectly flaky every time.
Simple Yet Special
This recipe has saved dinner time in my house countless times. I love that I can pop everything on one pan and walk away knowing cleanup will be a breeze. The salmon and broccoli cook together creating the most wonderful flavors while giving us protein and veggies in one go. My little trick of starting with a cold oven ensures perfect results every time.
What You Need
- Salmon: One beautiful fillet or individual pieces whatever works for your family.
- Broccoli: Four cups of fresh green florets.
- Butter: Four tablespoons cut into slices to melt over the salmon.
- Lemon: One fresh lemon thinly sliced.
- Olive Oil: Two tablespoons for our broccoli.
- Salt & Pepper: Just enough to make everything sing.
Lets Get Cooking
- Set the Stage
- Cover your pan with foil trust me this makes cleanup so much easier. Spread those broccoli florets around the edges and give them a good drizzle of olive oil.
- Salmon Time
- Place your salmon right in the middle. Layer those butter and lemon slices on top like little jewels. Sprinkle everything with salt and pepper.
- Into the Oven
- Pop the pan into your cold oven then set it to 400°F. Let it work its magic for 20 minutes until your salmon flakes beautifully.
- Ready to Eat
- Bring it straight to the table and enjoy.
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My Best Tips
Starting with a cold oven is my secret for perfectly cooked salmon. That foil liner saves so much scrubbing later. Sometimes I make a little foil wall between the salmon and broccoli if someone in my family likes to keep their food separate.
Mix It Up
When broccoli isnt on hand I use asparagus or green beans. Sometimes I tuck fresh herbs under the lemon slices for extra flavor. If we're watching our butter intake a drizzle of olive oil works beautifully too.
Keep It Fresh
Leftovers stay good in the fridge for three days. When reheating just warm it gently you dont want to overcook that lovely salmon. I often make extra for lunch the next day.
Serving Ideas
We love this with fluffy rice or quinoa to soak up all those wonderful buttery juices. A fresh green salad on the side makes it feel like a restaurant meal. Sometimes I sprinkle fresh herbs over everything right before serving.
What You Need
Your trusty sheet pan is the star here. Keep some foil handy for easy cleanup. A sharp knife makes quick work of those lemon slices. Tongs help serve everything up nicely and dont forget your fork to check if the salmon is done.
Frequently Asked Questions
- → Why start in a cold oven?
- Starting in a cold oven allows the salmon to cook more evenly and prevents it from drying out. The gradual temperature increase helps maintain moisture.
- → Does it matter if the salmon has skin?
- The recipe works with either skin-on or skinless salmon. The skin can help keep the fish moist during cooking.
- → How do I know when salmon is done?
- Salmon is done when it flakes easily with a fork. It should be opaque and slightly firm to the touch after 20 minutes.
- → Why line the pan with foil?
- Foil lining makes cleanup easier, especially since salmon can stick to the pan. It also helps contain any butter or oils.
- → Why toss broccoli on the pan?
- Tossing broccoli with oil directly on the pan saves dishes and helps grease the pan to prevent sticking. It ensures even oil coating.