Sheet Pan Salmon and Broccolini

Sheet pan salmon with broccolini, roasted and served with lemon wedges.

5 from 3 votes

Sheet Pan Salmon and Broccolini

Quick and healthy sheet pan salmon with broccolini, topped with zesty lemon mayo. A flavorful one-pan dinner ready in 30 minutes!

Prep Time5

Cook Time15

Course: Salmon recipes

Cuisine: American

Keyword: salmon and broccolini, salmon recipes

Servings:

Author: Tatiana

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

*For best results, use salmon fillets that are about 1-1 1/4 inches thick. This ensures the salmon and broccolini finish cooking at the same time. If the fillets are too thick, the broccolini may overcook and dry out before the salmon is done.

Leftovers can be stored in an airtight container in the fridge for up to 2 days. The salmon is delicious flaked into salads, grain bowls, or wraps the next day. To reheat, use an air fryer or toaster oven at 350°F until just warmed through. You can microwave it, but keep in mind the broccolini may lose its crisp texture.

Nutrition