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A 20-minute dinner that covers a solid dose of omega-3s (from the salmon) and fiber (from the broccoli) with almost no cleanup. This is a reliable weeknight fallback once you have the basic timing down.
What you’ll need
- 4 salmon fillets (about 6 oz each)
- 1 large head broccoli, cut into florets
- 3 tablespoons olive oil, divided
- 1 lemon, half sliced thin, half juiced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Red pepper flakes, optional
Method
Preheat the oven to 400°F (200°C). Toss the broccoli florets with 2 tablespoons olive oil, salt, and pepper on a sheet pan, and roast for 8 minutes to give it a head start.
Push the broccoli to one side. Pat the salmon fillets dry, place them on the empty side of the pan, and rub with the remaining olive oil, minced garlic, salt, and pepper. Top each fillet with a lemon slice.
Return to the oven and roast for another 10–12 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Squeeze the fresh lemon juice over everything right before serving, and add red pepper flakes if you want some heat.
Timing tip
Giving the broccoli that 8-minute head start matters — broccoli and salmon don’t cook in exactly the same time, and roasting them together from the start usually means undercooked broccoli or overcooked, dry salmon.
What to serve alongside
A scoop of cooked quinoa or a slice of crusty whole-grain bread rounds this out into a complete meal without much extra effort.