Pregistry’s Friday Recipe: Sheet Pan Salmon and Broccoli

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Sheet pan dinners have become incredibly popular in the last few years – and for so many reasons:

  • One pan means less clean up
  • Roasting anything at a high heat – from proteins to vegetables – results in crispy textures and heightened flavor
  • You’ll typically need to use less oil, and baking is healthier than frying

And this sheet pan salmon with broccoli is all that!

You’ll toss your steamer once you roast broccoli in the oven – there’s simply no comparison to the flavor, and those crispy edges will have even the pickiest eater asking for seconds. And salmon fillets are the perfect match for a sheet pan meal – they cook in less than 20 minutes, are juicy and so tasty.

This dish is topped with a simple vinaigrette that’s ramped up with sliced jalapenos. We soak the jalapenos in the vinaigrette to mellow them, and take out the “bite”.

You can add a few tablespoons of capers if you like, and serve a side salad or some steamed rice to accompany!

Sheet Pan Salmon and Broccoli (Serves 2; can be easily doubled):

  • 5 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons white wine vinegar
  • Jalapeno pepper, halved seeds removed and sliced
  • Salt and pepper
  • 2 heads broccoli, trimmed and cut into thick slices
  • 2 8-ounce salmon fillets
  • 2 tablespoons drained capers (optional)

Pre-heat the oven to 400 degrees.  Place 1 tablespoon of the oil, the vinegar and the sliced jalapeno in a small bowl. Add a pinch of salt and stir to combine. Let sit while you prepare the rest of the recipe.

Place the broccoli and 3 tablespoons of the oil in a plastic bag; toss to coat well and spread onto your baking sheet. Season with salt and pepper and bake for 15 minutes, stirring occasionally.

Remove the pan from the oven and push the broccoli to the sides. Place the salmon fillets in the center of the pan, drizzle with the remaining tablespoon of oil and season with salt and pepper. Bake for an additional 15 minutes, or till salmon is opaque in the center.

Add the capers, if using, to the jalapeno and serve the salmon and broccoli drizzled with the dressing.

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Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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