Sheet Pan Salmon
Posted: | Categories: Recipes | Tags:dinner inspo Easy dinner gluten-free
Sheet Pan Salmon
I make this meal at least once a week. It’s easy, makes everyone in my family happy, and includes all three components to make a nourishing meal (protein, green, and grains). You can mix and match the greens and grains based on what you and your family love. I stick with broccoli because I know my kids will eat it and I can steam it in the microwave in 3 minutes. It doesn’t get easier than that.
Ingredients
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- Two 6 oz. salmon fillets
- Juice of 1 lemon
- ½ teaspoon fine sea salt, plus more to taste
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 garlic cloves, grated with a microplane
- Black pepper, to taste
- Nori, to serve
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- 1 cup basmati rice
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- 1 head broccoli
- ¼ teaspoon salt
- 1 teaspoon olive oil
Directions
Line a baking sheet with parchment paper and preheat the oven to 425°F.
- Place the salmon on the prepared pan and pat dry with a paper towel. Squeeze the lemon juice over it and season with ½ teaspoon salt.
- Whisk together the olive oil and grated garlic cloves in a small bowl and use a pastry brush to brush over the salmon. Add a few turns of black pepper.
- Bake for 15-20 minutes, until the salmon flakes easily with a fork.
- While the salmon cooks, make the rice and broccoli.
- Rinse the rice in a fine mesh strainer and transfer to a pot with 1½ cups water. Place over medium-high heat and bring to a simmer.
- Cover the pot and cook for 12 minutes, until the water is absorbed. Remove from heat but keep the lid on, steam for 10 minutes. Fluff the rice with a fork.
- Cut the broccoli into 1” florets and wash. Place in a large microwave-safe bowl.
- Pour a few tablespoons of water over the broccoli and cover with a paper towel. Microwave for 3 minutes on high. Carefully remove from the microwave and season with salt and olive oil.
- Serve the salmon with the broccoli, rice, and nori if you’d like.
