• 1 1/4 lbs broccoli crowns, stems cut and reserved for another use, florets chopped
  • 1 clove garlic, minced
  • Cooking spray
  • 1/8 tsp salt and black pepper


  • 4 (3 oz) skinless salmon fillets
  • 2 Tbsp olive oil, divided
  • 1 1/2 tsp lemon juice (zest lemon first)
  • 1 clove garlic, minced
  • 1/8 tsp salt and black pepper
  • 1/4 cup slightly packed finely grated parmesan cheese
  • 1/4 cup panko bread crumbs
  • 1 ½ Tbsp chopped fresh parsley
  • 1 1/2 tsp lemon zest
  • 1/4 tsp dried thyme


Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray. Spray broccoli and toss with minced garlic. Season with salt and pepper before spreading near edges of baking sheet. Leave enough space in center to fit salmon fillets. (Note: If you like your broccoli cooked well, roast for additional 5-10 minutes before adding salmon.) Season bottoms of each salmon filet with salt and pepper and place in the center of the baking sheet. Leave about 3/4-inch between fillets so they will cook evenly. In a mixing bowl whisk together 1 Tbsp olive oil, lemon juice, salt, pepper and garlic and brush evenly on the salmon filets. In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme. Then drizzle with 1 Tbsp olive oil into bowl and stir with a fork until evenly moistened. Spread parmesan mixture evenly over tops of salmon fillets. Bake in preheated oven until salmon fillets have cooked through, about 8-12 minutes (for a more golden crust you can broil during the last 1 – 2 minutes of baking if needed). General rule for cooking is ~10 minutes per 1” thickness.

Makes 4 servings
Serving Size: ~3oz filet of salmon & ~ 1/2c broccoli


Calories 300
Fat 18.4g
Saturated Fat 4.1g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 5.6g
Cholesterol 55.2mg
Sodium 356mg
Potassium 484mg
Carbohydrate 11.4g
Fiber 4.5g
Sugar 0.3g
Protein 24g

Modified from