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This sheet pan salmon recipe is a simple yet flavorful meal that’s packed with protein, healthy fats, and vibrant Asian-inspired flavors. Easy to make (in just 20 minutes!) and perfectly balanced, it’s a delicious and nutritious option for a quick weeknight dinner.

Sheet Pan Salmon and Broccoli with Sesame and Ginger

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Total Time 20 minutes
Course Main Course
Servings 4

Ingredients
  

  • 4 tablespoons toasted sesame oil
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 (2-inch) piece fresh ginger peeled and finely grated (about 1 tablespoon)
  • 1 garlic clove finely grated
  • 1 pound broccoli trimmed and cut into florets, thick stems discarded
  • 2 scallions trimmed and cut diagonally into 1½-inch segments, plus thinly sliced scallions for garnish
  • 1 tablespoon extra-virgin olive oil plus more for brushing the salmon
  • Kosher salt and freshly ground black pepper to taste
  • 4 (6-ounce) skin-on salmon fillets
  • ½ lime for serving
  • Sesame seeds for serving

Instructions
 

  • Heat the oven to 425oF. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger, and garlic until smooth. Set the glaze aside.
  • Place the broccoli florets and 1½-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, toss well and roast for 5 minutes.
  • While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
  • Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
  • Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
  • Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon and serve hot.

Notes

Credit: NYT Cooking by Lidey Heuck