When a coworker asked me for a quick salmon recipe the other day, I realized something shocking: I have yet to publicly share my absolute favorite way to make salmon. It’s a total shame, because “no, I don’t need another idea for a fast, easy, healthy dinner that requires no cleanup” is not something I hear often. (Or ever.)
Sheet-pan dinners were all the rage in 2016, but they’re something I (and probably everyone else) have been doing forever. Roasting vegetables and meat/fish on the same pan has been my go-to “lazy” dinner for years, and truth be told, they’re often so basic that I thought no one on the Internet would need or want the recipe.
But I’ve slowly been convinced otherwise. Apparently, you can never have too many easy weeknight dinners on your arsenal, especially ones that involve ingredients you likely already have at home. Slathering salmon with a quick dressing of Dijon, lemon and garlic imparts a ton of flavor, and roasting the fish for a short time on high heat leaves it tender and flaky. The broccoli gets crispy and crunchy in the oven (I like mine on the slightly over-roasted side, so the tops get crispy like they’ve been fried) and with a side of rice or quinoa, you’ve got weeknight perfection.
My apologies for keeping dinner this good a secret from you all. Won’t happen again!*
*Get ready for a lot of “toss with [insert 3-4 basic ingredients] and olive oil, then roast/sauté,” because that’s pretty much what I eat most nights. #sorrynotsorry
- 3 heads broccoli, cut into florets
- 2 tablespoons olive oil, divided
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 1 scant tablespoon smooth Dijon mustard
- 1 teaspoon coarse-grain Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 2 6-ounce salmon fillets, skin on
- 6 thin slices of lemon
- 2 lemon wedges, for serving
- Preheat the oven to 425F. Line a baking sheet with aluminum foil.
- On the baking sheet, toss together the broccoli, 1 tablespoon of the olive oil, crushed red pepper, garlic powder and salt and pepper to taste. Spread the florets out on the sheet, then roast for 10 minutes.
- While the broccoli is roasting, whisk together the remaining tablespoon of oil with the coarse and smooth Dijon, lemon juice, minced garlic, salt and pepper. Slather the mustard mixture on the salmon fillets.
- After 10 minutes, remove the baking sheet from the oven and toss the broccoli, making room for the salmon pieces. Place the fillets skin-side down, then place the lemon slices on top. Roast for 12-15 minutes, depending on the thickness of your fillet. The salmon is done when it is opaque in the center -- it will continue to cook for a few minutes even after you take it out of the oven, so don't be afraid to pull it a minute or two early.
- Squeeze the lemon wedges over the salmon and broccoli, and serve with a side of rice or quinoa.