| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
Ingredients
For the Salmon and Vegetables
- 4 ounces Salmon Fillets 6each
- 4 cups Broccoli Florets
For the Garlic Butter Sauce
- 4 cloves Garlic minced
- 6 tablespoons Unsalted Butter melted
- 1 tablespoon Light Brown Sugar
- 1/2 teaspoon Oregano dried
- 1/2 teaspoon Thyme dried
- 1/2 teaspoon Rosemary dried
- Salt to taste
- Pepper fresh ground, to taste
- 1 Lemon halved, divided
- Parsley chopped fresh, for garnish
- chopped fresh parsley for garnish
Ingredients
For the Salmon and Vegetables
For the Garlic Butter Sauce
|
Instructions
- Preheat oven to 400F. Grease a sheet pan with cooking spray.
- Arrange broccoli florets and salmon fillets on prepared sheet pan. Rub minced garlic over each fillet. Set aside.
- In a mixing bowl whisk together melted butter, brown sugar, oregano, thyme, and rosemary.
- Pour the butter mixture over the salmon and veggies.
- Take half of a lemon and squeeze lemon juice over everything; then, season with salt and pepper.
- Place the sheet pan in the oven and cook for 15 minutes, or until the fish flakes easily with a fork and internal temperature is 145F degrees.
- Remove from oven and garnish with parsley. Serve with lemon slices.
Recipe Notes
HOW TO STORE COOKED SALMON
Properly stored, cooked salmon will last 3 to 4 days in the refrigerator. Place completely cooled salmon in an airtight container; close and store in the fridge.
You can also freeze cooked salmon. Place completely cooled salmon in covered airtight containers or heavy duty freezer bags. Keep in the freezer for up to 4 months.
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