20-Min One-Pan Lemon Garlic Salmon That Will Blow Your Mind

Oh, let me tell you about my absolute lifesaver dinner – this One-Pan Lemon Garlic Salmon and Broccoli. After years of testing recipes (and plenty of kitchen disasters), this became my go-to when I need something healthy but don’t want to spend hours cleaning up. The magic happens all on one sheet pan – juicy salmon with crispy roasted broccoli, all flavored with garlic and bright lemon. It’s ready in 20 minutes flat, and the best part? You get a complete, balanced meal with just minutes of prep and barely any dishes. I’ve made this at least a hundred times, and it never fails to impress – even my picky nephew asks for seconds.

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Why You’ll Love This One-Pan Lemon Garlic Salmon and Broccoli

Trust me, this recipe is a game-changer for busy weeknights. Here’s why it’s always in my rotation:

• Lightning fast: From fridge to table in 20 minutes—no kidding.
• Healthy powerhouse: Packed with omega-3s from the salmon and vitamins from the broccoli
• One pan wonder: Toss everything on a sheet pan—cleanup takes 30 seconds
• Perfectly balanced: You get lean protein and veggies in every bite
• Foolproof flavors: The lemon-garlic combo makes even simple ingredients taste fancy

Seriously, this meal checks all the boxes—it’s what I make when I want to feel like I’ve got my life together. Try this recipe tonight and share your results in the comments.

Ingredients for One-Pan Lemon Garlic Salmon and Broccoli

Here’s everything you’ll need for this simple but delicious meal:

• 2 salmon fillets (6 oz each, skin-on or skinless)
• 2 cups broccoli florets (about 1 medium crown)
• 2 tbsp olive oil (the good stuff)
• 2 cloves garlic, minced (or 1 tsp pre-minced)
• 1 lemon, sliced (plus extra for serving)
• 1 tsp salt (I use kosher)
• 1/2 tsp black pepper
• 1/2 tsp paprika (smoked or sweet)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something. Here are my tried-and-true swaps:

• Salmon: Fresh is best, but thawed frozen works too (pat it dry first)
• Oil: Avocado oil works great if you’re out of olive oil
• Spices: Swap paprika for chili powder or omit if needed
• Broccoli: Try asparagus or zucchini in a pinch (adjust cook time)

Pro tip: That lemon isn’t just for looks – squeeze the roasted slices over your plate for extra zing.

How to Make One-Pan Lemon Garlic Salmon and Broccoli

Okay, here’s where the magic happens. I’ve made this so many times I could do it in my sleep, but I’ll walk you through each simple step. The key is getting everything ready before it hits the oven – trust me, it makes all the difference.

Step 1: Prep the Ingredients

First, rinse those broccoli florets and shake off excess water – wet broccoli steams instead of roasting. Pat your salmon fillets dry with paper towels (this helps them get nice and golden). Slice your lemon into thin rounds – I usually get about 8 slices from one lemon. Now mince that garlic (or grab the jar from your fridge like I sometimes do when I’m in a hurry).

Step 2: Season and Arrange on Pan

Grab your sheet pan (no need to line it, but you can if you’re nervous about sticking). Drizzle half the olive oil where the salmon will go, the rest where the broccoli will be. Season both sides of the salmon with salt, pepper, and paprika – be generous. Toss the broccoli with the minced garlic and any remaining oil. Arrange everything with space between – overcrowding makes soggy broccoli, and nobody wants that.

Step 3: Bake to Perfection

Pop that pan in your preheated 400°F oven on the middle rack. Set your timer for 12 minutes – but start checking at 10. Perfect salmon flakes easily with a fork and reaches 145°F internally. The broccoli should be tender-crisp with slightly charred edges. Those lemon slices on top? They’ll be beautifully caramelized and ready to squeeze over everything. Oh, and your kitchen will smell amazing.

Tips for Perfect One-Pan Lemon Garlic Salmon and Broccoli

After making this dish more times than I can count, I’ve picked up some foolproof tricks:

• Give them space. Crowding the pan steams the broccoli and prevents the salmon from browning properly. Use two pans if needed.
• Check early, check often. Salmon cooks fast. Start testing at 10 minutes—it’s done when it flakes easily with a fork.
• Go for high heat. That 400°F oven gives you crispy edges and tender fish—don’t be tempted to lower it.
• Fresh lemon matters. Bottled juice won’t give you those beautiful caramelized slices that add so much flavor.

Trust me, follow these simple tips and you’ll get restaurant-quality results every single time.

Serving Suggestions for One-Pan Lemon Garlic Salmon and Broccoli

This dish is fantastic on its own, but here’s how I love to serve it for a complete meal. I often pair it with fluffy quinoa or brown rice to soak up all those delicious lemony juices. For lighter nights, a simple arugula salad with shaved parmesan works wonders. Don’t forget the fresh herbs – a sprinkle of chopped dill or parsley makes everything pop. And that roasted lemon? Squeeze it over everything right before eating – it’s the perfect finishing touch.

Storage and Reheating Instructions

Leftovers? No problem. Store your salmon and broccoli in an airtight container in the fridge for 2-3 days. When reheating, avoid the microwave—it makes the salmon rubbery. Instead, pop it on a baking sheet at 275°F for about 10 minutes. The low heat keeps everything tender. Pro tip: Squeeze fresh lemon over the top when serving to brighten it up again.

Nutritional Information

Here’s the breakdown per serving (remember, these are estimates—actual nutrition varies based on your exact ingredients and brands used). Each plate gives you:

• Calories: 320
• Protein: 30g
• Carbs: 8g (3g fiber)
• Fats: 18g (only 3g saturated)

The exact numbers might shift if you use more oil or bigger salmon portions, but hey—it’s all healthy stuff. If you are looking for other meals that last a few days, check out my meal prep guides.

Frequently Asked Questions

I get asked about this recipe all the time. Here are the answers to the most common questions:

Try this recipe tonight and share your results in the comments.