Valentine’s Day is coming up, and whether you’re planning a romantic night with your significant other or excited for another excuse to drink with your girls, you still need to eat. Instead of going to an overpriced and overcrowded restaurant this year, stay home, save money, and satisfy your appetite with my Lemon Garlic Herb Salmon and Roasted Broccoli.
When I think of seafood, the words citrus, herb, and fresh come to mind. The citrus from the lemon and fresh parsley goes well with the bite of garlic – is your stomach growling yet? This is a super simple yet extremely delicious way to cook salmon. Cooking salmon is similar to cooking a steak. You want to make sure to bring the salmon to room temperature. This helps to evenly cook the filet. I prefer to buy a large filet and cook it in the oven so I can focus on finishing anything else before it’s time to eat.
Now for the vegetable. I know salmon is usually paired with asparagus. However, for this post I didn’t have any in my fridge and decided to use up the broccoli I had on hand. Growing up I hated vegetables. This was attributed to the fact everyone always prepared them steamed. There are just so many more tasty ways to eat vegetables. I’m also a texture eater and reeeally prefer anything crunchy.
Roasted broccoli checks off all the boxes for me. Keeping with the citrus theme here, this recipe incorporates lemon zest, more garlic (because you can never have enough) and parmesan cheese because it’s the day of love and we all love cheese. Okay, now you’re really starving. Remember the key to roasting is to not overcrowd – more on that here.
Happy cooking and make sure to tag me when you try this out. Let me know what worked or didn’t work for you!
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Lemon Garlic Herb Salmon + Parmesan Lemon Roasted Broccoli
- 4 cups broccoli
- olive oil
- zest of 1 lemon
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 cup parmesan cheese
- kosher salt & ground black pepper
- 1 - 1.5 lb salmon filet
- juice of half a lemon
- 3 tbsp unsalted butter
- 1/4 cup flat-leaf parsley
- 2 garlic cloves minced
- kosher salt and ground black pepper, TT
Remove salmon from refrigerator and set to the side. Preheat oven to 425 degrees F.
Place broccoli onto a sheet pan and drizzle with olive oil. Add a pinch of salt and pepper and toss with your hands. Place inside oven once it is finished preheating.
Rinse salmon to remove any excess scales. Pat dry and liberally season with salt and pepper on all sides.
Melt butter and mix with parsley and minced garlic. Brush mixture onto salmon. Drizzle the juice of half a lemon on top.
When broccoli is almost finished (the edges should have a charred look), place salmon into the oven. Cook salmon until opaque in the middle and easily flakes with a fork.
Add the melted butter, lemon zest, and minced garlic to the broccoli immediately after coming out of the oven. The residual heat from the pan and broccoli will help the garlic become aromatic. Season to taste with salt and pepper and sprinkle parmesan cheese on top.
Remove salmon when finished, add more lemon juice if desired. Let rest for 5 minutes then cut into appropriate portion sizes.
Serve with broccoli and crisp white wine of your choice.
Make sure to have all ingredients measured out before starting. Mis en place!
If you buy a salmon filet with the skin on, heat up the sheet pan you intend to cook the salmon on when preheating the oven. When you're ready to cook the salmon, carefully remove the pan and place salmon skin side down. This will help crisp up the skin.
Serving size for salmon varies because it depends on what portion size you prefer.