Sheet Pan Salmon and Broccoli with Garlic and Parmesan is a healthy dinner packed with protein, fiber, and Omega-3's! Made in just 30 minutes, this low-carb, keto, and gluten-free recipe is a perfect addition to your weeknight recipe rotation. Your family will love the flavors, and the cleanup is a breeze!
Sheet pan salmon and broccoli
This is one of my go-to quick recipes when I am short on time as it uses basic ingredients, requires a single sheet pan, and takes 30 minutes from start to finish! Salmon and broccoli are first brushed with olive oil and seasoned with salt and freshly ground peppercorns. Then, they are topped with lots of minced garlic and shredded Parmesan cheese and baked in the oven until the salmon is flaky, the broccoli is tender and crispy, and the cheese has melted. That's it! Easy enough to make on a busy weeknight - and fancy enough for entertaining guests. This main course will take only 30 minutes of your time and will surely become a family favorite!
Why make it
- Nutrition-dense dinner. This recipe features so many healthy and nutritious ingredients. Salmon is packed with protein and omega-3 fatty acids. Broccoli is rich in vitamins and fiber. This sheet pan salmon is keto, low-carb, gluten-free, and rich in protein.
- Simplicity. The ingredient list is short and straightforward. You only need one baking sheet. The whole recipe takes 30 minutes from start to finish.
- Flavorful. Minced garlic and shredded Parmesan add so much flavor to the sheet pan and broccoli.
- Flexibility. You can easily adjust this recipe to whatever you have available. Use a variety of veggies: green beans, asparagus, and Brussels sprouts, just to name a few. This recipe works great with other types of fish, such as trout or halibut.
- Salmon is high in protein and low in saturated fat. It is rich in omega-3 fatty acids. It's a good source of Vitamin B12 and Vitamin D. Salmon is also rich in Potassium and Iron.
- Broccoli is an edible green plant and is part of the cabbage family. It's a great source of Vitamin C and Vitamin K. It's packed with fiber!
- Garlic. I used fresh minced garlic. It adds aroma and pungency.
- Parmesan cheese adds saltiness and so much flavor to salmon and broccoli.
What kind of salmon to use
- Individual salmon fillets. These can be purchased fresh or frozen. They usually don't have skin on. They are individually cut and usually, each fillet represents one serving.
- Large salmon fillet usually has skin on them. It's great for serving a crowd.
- Varieties of salmon. Buy the freshest and the most high-quality salmon fillets you can find. I prefer to use either Scottish salmon or Skuna Bay salmon, but, really, any high-quality salmon fillets will work in this recipe. Popular varieties are sockeye and king salmon. Use the fish as soon as you buy it - within a day - don't let it sit in the fridge for days.
How to cook salmon and broccoli on a sheet pan
This recipe is straightforward to make. Below I provide a quick overview of the recipe with step-by-step photos and instructions to show just how easy it is. For the complete list of ingredients and detailed instructions, please scroll down to the bottom of this post.
1) Preheat oven to 400 F. Line a rimmed sheet pan with parchment paper. Place salmon fillet skin side down in the center of the sheet pan. Arrange broccoli florets (1 inch each) all around the salmon fillet. Brush with olive oil, season generously with salt and pepper (I recommend freshly ground peppercorns).
2) Add minced garlic on top of the salmon fillet and broccoli florets.
3) Top with grated Parmesan cheese.
4) Bake the salmon in the preheated oven at 400 F for 15-20 minutes.
5) Remove from the oven, and top with chopped fresh parsley before serving.
How to not overcook the salmon
- The salmon is cooked through when it flakes easily with a fork.
- The best way to know when the fish is done is to use the meat thermometer. The instant thermometer should register an internal temperature of 145 F when the salmon is cooked. Be sure to pull the salmon out of the oven at a bit lower temperature (between 130 F and 135 F) and let the fish rest as it will continue cooking in its residual heat until it reaches 145 F.
- Small chunks. Cut broccoli florets into small (about 1-inch) chunks to make sure they roast quickly.
- Line the baking sheet with parchment paper. The parchment paper keeps roasted veggies nice and crispy. It also minimized the cleanup.
- Avoid overcrowding when roasting. Do not overcrowd the veggies when adding chopped broccoli to the parchment-lined baking sheet. Overcrowding will result in steaming vs roasting. Spread them out to ensure they get crispy and crunchy. Use the appropriately sized baking sheet to avoid steaming.
Substitution and variations
- Fish. This recipe will work great with either salmon or trout! You can also use halibut fillets - a lean fish with a firm texture.
- Broccoli. Other veggies that you can use instead of broccoli are Brussels sprouts or asparagus. Mix and match your favorite veggies.
- Cheese options include Parmesan, Asiago, Pecorino Romano, or shredded Mozzarella (part-skim, low-moisture).
- Add spice by sprinkling sheet pan salmon and broccoli with red pepper flakes.
Storage and reheating tips
- Refrigerate the leftover salmon and broccoli in an airtight container for up to 3 days.
- Reheat it in the microwave in 30 seconds increments until completely heated through.
- Reheat it in the preheated oven at 350 F for about 20 minutes or until heated through.
What to serve with salmon and broccoli
- Roasted spaghetti squash is a healthier, low-carb alternative to regular pasta. Try this parmesan zucchini and spaghetti squash with pine nuts as a side dish to the sheet pan salmon.
- Rice is always a great sidekick to salmon. Try this elevated version of regular rice for an elegant side dish: sun-dried tomato and basil rice.
- Cauliflower rice is another great low-carb option.
- Mashed cauliflower potatoes.
- Mashed potatoes. Try these creamy parmesan mashed potatoes with roasted garlic.
Other sheet pan fish recipes you might enjoy
My favorite salmon recipes
Salmon is an amazing fish with great flavor and amazing texture. My family loves it and I cook it quite a lot. There are so many ways to prepare it (with veggies, pasta, different sauces, etc.). Here are some of my family favorites:
- Creamy Tuscan Salmon with Garlic, Spinach, Artichokes, Sun-Dried Tomatoes, and Capers
- Cilantro Lime Honey Garlic Salmon
- Pan-Seared Salmon with Spinach
- Salmon with Mango Salsa
- Salmon Tacos
- Creamy Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach
Sheet Pan Salmon and Broccoli with Garlic and Parmesan
- 1.5 lb salmon fillet
- 1 lb broccoli florets (chopped up small)
- 2 tablespoons olive oil
- 5 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper (freshly ground peppercorns)
- 1 cup Parmesan cheese shredded
- Preheat oven to 400 F. Line a rimmed sheet pan with parchment paper.
- Place salmon fillet skin side down in the center of the sheet pan. Brush 1 tablespoon of olive oil over the top of salmon.
- Toss the broccoli florets with the remaining 1 tablespoon of olive oil. Arrange them all around the salmon fillet on a sheet pan.
- Generously prinkle the salmon and the broccoli with salt and pepper (I recommend freshly ground peppercorns).
- Add minced garlic on top of the salmon fillet and broccoli florets. Top with grated Parmesan cheese.
- Bake the salmon in the preheated oven at 400 F for 15-20 minutes.
- Remove from the oven, top with chopped fresh parsley before serving.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.