Lemon Garlic Salmon and Broccoli

Salmon and broccoli share a pan if the broccoli is cut small and the salmon goes in only when the oven is already hot. Pull the fish at 145°F (63°C) so it stays moist.

Ingredients

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• 4 salmon fillets, about 5 oz each
• 4 cups small broccoli florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, half sliced and half juiced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Cooked rice, to serve

How to make it

1. Heat the oven to 425°F (220°C). Toss the broccoli with 1 tablespoon of oil, half the garlic, salt, and pepper.
2. Spread the broccoli on a rimmed sheet pan and roast for 8 minutes.
3. Pat the salmon dry. Rub it with the remaining oil and garlic, and season with salt and pepper.
4. Move the broccoli to the edges. Add the salmon and lemon slices. Roast 8 to 12 minutes, until the thickest fillet reaches 145°F (63°C) and the fish flakes.
5. Squeeze the remaining lemon over the pan and serve with rice.

Substitutions

• Green beans can replace the broccoli. Add them with the salmon if they are thin.
• Trout fillets work at the same temperature. They may finish a few minutes sooner.

Storage

Refrigerate within two hours and eat within 2 days. Reheat gently, covered, just until warm. Fish dries out if it boils again.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.