One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli

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One thing I’ve been intrigued with lately is the idea of cooking a meal on a sheet pan. I haven’t even tried one pot pasta recipes yet, probably because I fear soggy noodles or something. I don’t really understand how you can add traditional pasta noodles to cold water and then bring it to a boil and cook it with everything else and end with noodles that have a great texture. I shouldn’t slam it until I try it though, and they usually look really good. I’ve seen a few sheet pan dinners around and I love the idea of that! To throw everything on a sheet tray and bake it all together in the oven seems genius! And in this case the baking sheet is lined in foil so clean up is a breeze!

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Once you try this simple dinner you’ll be hooked! You get perfectly golden, Parmesan and breadcrumb crusted salmon with a hint of lemon and herb flavor paired with the deliciousness of crisp tender roasted broccoli. I do love healthy dinners and I’m all about less clean up so this meal is definitely my kind of dinner! What’s not to love? You can even use a resealable bag for the breadcrumb mixture for one less dish to clean.

Enjoy! 🙂

Ingredients

Broccoli
1 1/4 lbs broccoli crowns, stems cut and reserved for another use, florets chopped into bite size pieces
2 1/2 Tbsp olive oil
1 clove garlic, minced
Salt and freshly ground black pepper
Salmon
4 (6 oz) skinless salmon fillets
1 1/2 Tbsp mayonnaise
1 1/2 tsp lemon juice (zest lemon first)
1 clove garlic, minced
Salt and freshly ground black pepper
1/4 cup slightly packed finely grated parmesan
1/4 cup bread crumbs
1 Tbsp chopped fresh parsley
1 1/2 tsp lemon zest
1/4 tsp dried thyme
1 1/2 Tbsp olive oil

Directions

Preheat oven to 180/200 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray. Place broccoli in a mound in center of baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat. Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets (note that if you like your broccoli more browned and roasted then let it roast for 5 minutes first then remove and spread to edges, this just gives it a head start. If you like it crisp tender and slightly roasted then no pre-roasting needed).

Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook. In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper. In a mixing bowl whisk together Parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened. Spread Parmesan mixture evenly over tops of salmon fillets. Bake in preheated oven until salmon fillets have cooked through, about 13 – 15 minutes (for a more golden crust you can broil during the last 1 – 2 minutes of baking if needed)

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