Go Back
Easy One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli photo

One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli

A simple one-sheet-pan meal with tender roasted broccoli and parmesan-crusted salmon for an easy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lb broccoli crowns stems cut and reserved for another use, florets chopped into bite-size pieces
  • 2.5 Tbsp olive oil
  • 1 clove garlic minced
  • salt and freshly ground black pepper to taste
  • 4 salmon fillets 6 oz each, skinless
  • 1.5 Tbsp mayonnaise
  • 1.5 tsp lemon juice zest lemon first
  • 1 clove garlic minced (for mayonnaise mixture)
  • 0.25 cup finely grated Parmesan slightly packed
  • 0.25 cup bread crumbs
  • 1 Tbsp fresh parsley chopped
  • 1.5 tsp lemon zest
  • 0.25 tsp dried thyme
  • 1.5 Tbsp olive oil for parmesan mixture

Equipment

  • Rimmed Baking Sheet
  • Aluminum Foil
  • Mixing Bowl
  • small bowl or measuring cup for oil
  • Whisk or fork
  • Pastry brush or spoon
  • Knife
  • Measuring Spoons

Method
 

  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and spray or brush lightly with oil to prevent sticking.
  2. Place the chopped broccoli in the center of the prepared sheet pan. Drizzle with 2 1/2 tablespoons olive oil and add 1 minced garlic clove; toss to coat evenly. Season with salt and pepper.
  3. Spread the broccoli toward the edges of the pan, leaving space in the center for the salmon fillets.
  4. Season the bottoms of the salmon fillets with salt and pepper and arrange them in the center of the baking sheet, about 3/4 inch apart.
  5. In a small bowl whisk together 1 1/2 tablespoons mayonnaise, 1 1/2 teaspoons lemon juice, 1 minced garlic clove, and a pinch of salt and pepper. Brush about 1/2 tablespoon of the mixture over the top of each fillet.
  6. In another bowl combine 1/4 cup grated Parmesan, 1/4 cup bread crumbs, 1 tablespoon chopped parsley, 1 1/2 teaspoons lemon zest, and 1/4 teaspoon dried thyme. Drizzle in 1 1/2 tablespoons olive oil and stir with a fork until the mixture is evenly moistened.
  7. Firmly press the Parmesan-breadcrumb mixture onto the tops of the mayo-coated salmon fillets to form an even crust.
  8. Bake in the preheated oven until the salmon is cooked through and the topping is set, about 12 to 15 minutes. For a more golden crust, broil 1 to 2 minutes at the end, watching closely.

Notes

  • If you prefer more browned broccoli, roast it 5 minutes first, then spread to edges before adding the salmon.
  • For crisp-tender broccoli, no pre-roasting is needed.
  • Zest the lemon before juicing.
  • Watch closely if broiling to avoid burning the crust.
  • Reserve broccoli stems for another use as noted.