Ingredients

For the Salmon and Vegetables

• (6 ounces each) salmon fillets
• 4 to 6 cups broccoli florets
• 4 cloves garlic, minced

For the Garlic Butter Sauce

• 6 tablespoons unsalted butter, melted
• 1 tablespoon light brown sugar
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• salt and freshly ground black pepper, to taste
• 1 lemon, halved, divided
• chopped fresh parsley, for garnish

 

Instructions

1. Heat the oven to 400˚F and lightly coat a sheet pan with cooking spray.
2. Spread the broccoli florets and salmon fillets across the prepared pan. Rub the minced garlic evenly over the salmon.
3. In a bowl, whisk together the melted butter, brown sugar, oregano, thyme, and rosemary until well combined.
4. Spoon the butter mixture evenly over the salmon and vegetables.
5. Squeeze the juice from half of the lemon over the pan, then season everything with salt and freshly ground black pepper.
6. Bake for 15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145˚F.
7. Remove from the oven, sprinkle with chopped parsley, and serve with the remaining lemon sliced for squeezing.

  Notes

Storage: Let the salmon cool completely before transferring it to an airtight container. Refrigerate for 3 to 4 days, or freeze for up to 3 months.

  Nutrition: Calories: 448 kcal | Carbohydrates: 13 g | Protein: 37 g | Fat: 28 g | Saturated Fat: 13 g | Cholesterol: 139 mg | Sodium: 109 mg | Potassium: 1184 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1175 IU | Vitamin C: 96 mg | Calcium: 90 mg | Iron: 3 mg