A large salmon fillet goes onto a parchment-lined sheet pan with broccolini, olive oil, garlic, lemon zest, and dried thyme. The broccolini goes in first for ten minutes while the oven gets it started, then the salmon goes in and the whole thing finishes together in 12–15 more minutes. You’re at the table in 30 minutes with practically nothing to clean. Salmon at 400°F develops a slightly crispy edge on the outside while staying just barely cooked through in the center — that’s the target. Serve with lemon wedges and an optional half cup of rice if the family needs more fuel. Light, clean, and a genuinely satisfying end to the week.
Ingredients
- 2 lbs salmon fillet, skin-on (cut into 6 portions if preferred)
- 2 bunches broccolini (trim the dry ends)
- 1 tbsp olive oil
- 1 lemon, juiced
- 1 tsp dried dill or Italian seasoning
- Salt and pepper to taste
- 1 tablespoon garlic powder
- Cooked rice for serving, optional (½ cup per person)
Preparation
- Preheat oven to 400°F. Line a large sheet pan with parchment paper. Toss the broccolini with 1 tablespoon of the olive oil, half the garlic, salt, and pepper. Spread evenly on the pan. Roast 10 minutes.
- Push the broccolini to the sides to make room for the salmon. Place the salmon skin-side down in the center. Squeeze the lemon juice over top for a full layer of lemon juice., sprinkle with garlic powder, dill, salt, and pepper. Return to the oven and roast 12–15 minutes until the salmon flakes easily with a fork and the broccolini edges are crispy.
- Serve with lemon wedges and rice if desired.
Notes
Portions: Him & Son: 6 oz salmon + generous broccolini, no rice (~360 cal) or with ½ cup rice (~460 cal) | Her: 4 oz salmon + broccolini, no rice (~250 cal) or with ½ cup rice (~350 cal)
