sheet pan salmon broccoli is fast, flavorful and delicious!
Sheet pan salmon broccoli came at the perfect time, as I’ve been obsessing over a certain kind of meal these days. Specifically, the “one pan” category, as I love the simplicity, and relatively fast prep.
While soups, chilis and casseroles also fall into the one-pot style of cooking, I’m an even bigger fan of the sheet pan dinner. It’s the type of meal where everything is assembled and baked (either all at once or in stages) on a cookie sheet. The high oven temp means that everything gets nutty and deeply flavored, and all you need is a side of grains or “maybe” a salad to round things out.
A friend happened to share this recipe, and it was even more delicious than it looks. You know I’m a fan of roasting veggies, and the broccoli here was anything but ho-hum. The vinaigrette had a nice kick, which you could dial up or down by removing as many seeds from the chili as you like. Best of all? It was a snap to prepare and even easier to clean up afterward.
Dinner? We’re SO winning it.
from Bon Appetit
1 cup water
2 tablespoons kosher salt
2 salmon fillets (7-8 ounces)
2 bunches broccoli, cut into thick, flat florets
kosher salt and black pepper
5 tablespoons extra virgin olive oil, divided
1 jalapeno pepper, seeds removed (if desired) and sliced into rings
2 tablespoons rice vinegar
2 tablespoons capers, drained (optional)
Brine the salmon: place the water and salt in a ziploc bag. Add the salmon and seal – refrigerate for a few hours or up to overnight (read this post on why you always want to brine your salmon!)
Preheat the oven to 400 degrees. Toss the broccoli and 3 tablespoons of the olive oil in a large plastic bag – spread evenly on your baking sheet and season with salt and pepper. Roast till browned, turning occasionally, about 15 minutes. While broccoli is cooking combine jalapeno, vinegar, and a pinch of salt in a small bowl – let sit for 15 minutes. Mix in the capers (if using) and 1 tablespoon of the olive oil; season with salt and pepper. Drain the salmon and pat dry.
Remove the pan from the oven; push the broccoli to the edges and place the salmon in the center. Drizzle salmon with the remaining tablespoon of olive oil; season with salt and pepper. Return to the oven and bake for an additional 15 minutes, or till the salmon is opaque throughout.
Drizzle with the vinaigrette and serve.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2014/05/06/sheet-pan-salmon-broccoli/
Hi! I'm Sheri!
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