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If you’re looking for a no-fuss dinner that looks fancy but takes very little effort, this Sheet Pan Salmon and Broccolini recipe is a perfect choice. It’s packed with flavor thanks to a zesty lemon mayo, and everything roasts together for an easy clean-up. Weeknight win? Definitely.
✅What You’ll Need
- Salmon – Try to get a nice thick center-cut fillet for even cooking. Skin-on works great on a sheet pan.
- Broccolini – A bit more elegant than regular broccoli and roasts beautifully!
- Lemon mayo – Made with garlic, lemon juice, and your favorite mayo (or lemon aioli for extra punch).
- Spice blend – A mix of oregano, smoked paprika, pepper, and crushed red pepper flakes for a subtle kick.
- Olive oil – For roasting everything.
🔪How to Make Sheet Pan Salmon and Broccolini
This is a quick overview. Full ingredients and instructions are below!
Mix the ingredients for the lemon mayo in a small bowl.
Stir together the spices.
Toss the broccolini with olive oil, salt, and pepper. Arrange around the pan.
Add the salmon to the center, skin-side down. Rub in the spice mix and top with the lemon mayo.
Roast for 15–20 minutes or until the salmon flakes and the broccolini is tender and a little crisp at the edges.
Be sure to check out this quick salmon guide—it covers everything you need to know before you start cooking.
👨🍳Helpful Tips
- Trim the broccolini just at the base, and leave the long stems intact—they roast beautifully and look gorgeous on the plate.
- If your salmon is thinner than 1-11/4 inches, check it early to avoid overcooking.
- You can totally make the lemon mayo ahead and stash it in the fridge.
✨Substitutions and Variations
- Swap broccolini for asparagus or green beans—just adjust the roasting time slightly.
- Want more heat? Add a pinch of cayenne or extra red pepper flakes.
- Use lemon aioli instead of mayo for a shortcut.
- Feel free to top with chopped fresh herbs like parsley or dill before serving.
🍽️What to Serve With It
Honestly, this dish is pretty complete on its own. But if you want to round it out:
- Serve it with Jasmine Rice, Mashed Potatoes, or a simple Quinoa Salad.
- Add a drizzle of balsamic glaze or a spoonful of homemade pesto on top for extra flavor.
- A chilled glass of white wine or sparkling water with lemon is the perfect pairing.
🗄️Leftovers and Storage
If you have leftovers, store them in an airtight container for up to 2 days. The salmon is great flaked into salads or rice bowls the next day.
To reheat, use a toaster oven or air fryer at 350°F until just warmed through. (Microwaving works, but the broccolini might lose its crisp.)
Craving More? Try These Baked Salmon Favorites
Baked Salmon with Lemon Butter Cream Sauce
Parmesan Crusted Salmon Caesar Salad
If you give this salmon recipe a try, we’d love it if you could leave a star rating and comment below — it really helps others find the recipe too! 😊
Sheet Pan Salmon and Broccolini
Ingredients
Lemon Mayo
- 3 tablespoons mayonnaise or lemon aioli
- 1 teaspoon finely chopped or grated garlic
- 2 teaspoons fresh lemon juice
Spice Blend
- ¼ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, to taste
- ½ teaspoon kosher salt, or as needed
Salmon & Veggies
- light olive oil
- 10–12 ounces broccolini, trimmed, about 2 bunches
- 2 pounds salmon fillet*, 1-1¼ inches thick, skin on or off
- Fresh lemon wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C) °F. Line a rimmed sheet pan with parchment paper or lightly oil it.
- Mix the lemon mayo: In a small bowl, combine 3 tablespoons mayonnaise or lemon aioli, 1 teaspoon finely chopped or grated garlic, and 2 teaspoons fresh lemon juice. Set aside.
- Make the spice blend: Stir together 1 teaspoon dried oregano, ¼ teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, ¼ teaspoon red pepper flakes and ½ teaspoon kosher salt in a small bowl.
- Toss the broccolini with a little olive oil, salt, and pepper. Spread it out around the edges of the sheet pan.
- Place 2 pounds salmon fillet* skin-side down in the center of the pan. Rub the spice mix into the flesh. Spoon the lemon mayo on top and spread it evenly.
- Roast everything together for 15–20 minutes, or until the salmon is opaque and flakes easily (internal temp should be ~120°F/50°C for medium-rare or ~140°F/60°C for well done). The broccolini should be tender and slightly crispy at the tips.
- Squeeze fresh lemon over the salmon and broccolini.
- Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was exactly what I needed on a busy weeknight. The lemon mayo added such a bright, creamy flavor that made the salmon feel restaurant-level. The broccolini roasted up perfectly crispy too. And cleanup? Just one pan—yes, please!
Amanda, we love hearing this! That lemon mayo really does bring it all together, right? So happy it made your weeknight dinner both easy and delicious.
Elegant but easy! The broccolini was crisp-tender, and the salmon came out perfect. Great for a weeknight “fancy” dinner.
Nicole, we love a good fancy-but-easy dinner too! So glad it brought that touch of elegance to your table.
Loved how fast and light this was. Dinner in under 30 minutes with so much flavor.
Thanks, Grace! That’s exactly the goal—quick and delicious.