Sheet Pan Salmon with Broccoli and Garlic Lemon Yogurt Sauce
This nourishing sheet pan dinner is a good option for a quick weeknight meal. Simply seasoned and roasted together on a single pan with no complicated steps, it makes healthy mid week cooking feel achieveble. Serve with the garlic lemon yogurt sauce and rice, mashed potatoes or crusty bread.
Ingredients 10
4 salmon fillets, about 150g each
1 head broccoli, cut into small florets
2 tbsp olive oil
1 tsp salt
1⁄2 tsp black pepper
1⁄2 tsp smoked paprika, optional
Garlic Lemon Yogurt Sauce
1 cup Greek yogurt
1 garlic clove, small, finely grated
1⁄2 lemon juice
1 tsp lemon zest
1 tbsp olive oil
1⁄4 tsp salt
black pepper, to taste
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Method 6
Preheat oven to 200°C (400°F). Line a large sheet pan with baking paper or lightly it.
Spread evenly on the sheet pan. Drizzle with 1 tablespoon of the and sprinkle with half of the and half of the . Toss to coat well.
Nestle among the . Drizzle fillets with the remaining and season with the rest of the , the rest of the , and (if using).
Roast in the oven for 22-25 minutes, or until flakes easily and is crisp-tender with some golden edges. Salmon juices should pool around the vegetables—don’t overcook.
Meanwhile, make the garlic lemon yogurt sauce: In a small bowl, mix together the , finely grated , juice of 1⁄2 a lemon, , 1 tablespoon olive oil, 1⁄4 teaspoon salt, and black pepper to taste.
Remove sheet pan from oven. Serve and hot, spooning a rustic dollop of the yogurt sauce over each fillet.
Helpful tips
For extra flavour, scatter a handful of fresh dill or parsley over the roasted salmon and broccoli before serving.
To ensure juicy salmon, avoid overcooking—salmon should just begin to flake and remain moist in the centre.
Add sliced red onion or cherry tomatoes to the pan for more colour and sweetness, if desired.
If broccoli florets are large, cut them smaller so they roast evenly and get crisp edges.
