Sheet Pan Honey Lemon Salmon and Broccolini Recipe

Our weeknights, like many of yours, can be a whirlwind of activity. Between work deadlines, school pickups, and the general hum of family life, the thought of preparing a complicated dinner can feel utterly exhausting. That’s why I’m always on the hunt for recipes that are not only delicious and healthy but also mercifully simple. And let me tell you, this Sheet Pan Honey Lemon Salmon and Broccolini has become an absolute hero in our household. The first time I made it, the aroma alone had everyone drifting into the kitchen, intrigued. My kids, who can sometimes be a bit fussy with fish, devoured their portions, praising the “sweet and tangy” flavor of the salmon. My husband was equally impressed, particularly by how perfectly cooked and vibrant the broccolini was, and the fact that cleanup involved just one pan was the cherry on top for me! It’s one of those rare recipes that ticks all the boxes: minimal effort, maximum flavor, and a healthy dose of nutrients. It’s elegant enough for a casual dinner party yet quick enough for a Tuesday night. The way the honey and lemon create a beautiful glaze on the tender, flaky salmon, perfectly complemented by the slightly charred, crisp-tender broccolini, is simply divine. This isn’t just a recipe; it’s a weeknight game-changer, a testament to the magic of sheet pan cooking.

Ingredients for Honey Lemon Salmon and Broccolini

To create this vibrant and flavorful dish, you’ll need a handful of fresh, high-quality ingredients. The beauty of this recipe lies in its simplicity, allowing the natural flavors of the salmon, lemon, and honey to truly shine.

• For the Salmon & Broccolini:
  • Salmon Fillets: 4 (6-ounce) skin-on or skinless salmon fillets, about 1-1.5 inches thick. Opt for wild-caught if possible, as it tends to have a richer flavor and firmer texture. Ensure the pin bones are removed.
  • Broccolini: 1.5 pounds (about 2 large bunches), ends trimmed. If some stalks are very thick, you can slice them in half lengthwise for more even cooking.
  • Olive Oil: 3 tablespoons, extra virgin, divided. You’ll use some for the broccolini and some for the salmon.
  • Garlic: 4 cloves, minced. Freshly minced garlic provides the best flavor, but garlic powder (about 1 teaspoon) can be used in a pinch.
  • Salt: 1 teaspoon, coarse sea salt or kosher salt, divided, or to taste.
  • Black Pepper: ½ teaspoon, freshly ground, divided, or to taste.
• For the Honey Lemon Sauce:
  • Honey: ¼ cup. A good quality liquid honey works best; raw honey can offer more nuanced flavors.
  • Lemon Juice: ¼ cup, freshly squeezed (from about 1-2 large lemons). Fresh juice is crucial for brightness.
  • Lemon Zest: 1 tablespoon, from 1 large lemon. This adds an intense, aromatic lemon essence.
  • Dijon Mustard: 1 tablespoon. This adds a subtle tang and helps emulsify the sauce.
  • Red Pepper Flakes (Optional): ¼ teaspoon, or to taste, for a gentle hint of warmth.
• For Garnish (Optional):
  • Fresh Parsley or Dill: 2 tablespoons, chopped. Adds a touch of freshness and color.
  • Lemon Slices or Wedges: For serving, allowing individuals to add more fresh lemon juice if desired.

Step-by-Step Instructions for Perfect Sheet Pan Salmon

Follow these simple steps to achieve perfectly cooked, flaky salmon and tender-crisp broccolini every time. The key is in the preparation and ensuring you don’t overcrowd the pan.

1. Preheat and Prepare:
   • Position an oven rack in the center of your oven. Preheat the oven to 400°F (200°C).
   • Line a large, rimmed baking sheet (approximately 18×13 inches) with parchment paper for easy cleanup. If you don’t have parchment, you can lightly grease the pan, but parchment is highly recommended.
2. Prepare the Broccolini:
   • In a large bowl, toss the trimmed broccolini with 1.5 tablespoons of the olive oil, half of the minced garlic (2 cloves), ½ teaspoon of salt, and ¼ teaspoon of black pepper.
   • Spread the seasoned broccolini in a single layer on one half of the prepared baking sheet. Try to avoid overlapping too much, as this will cause it to steam rather than roast.
3. Prepare the Salmon:
   • Pat the salmon fillets completely dry with paper towels. This is crucial for helping the skin (if using) get a little crisp and allows the sauce to adhere better.
   • Place the salmon fillets on the other half of the baking sheet, leaving a little space between each fillet.
   • Drizzle the remaining 1.5 tablespoons of olive oil over the salmon fillets. Season them with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. You can also sprinkle the remaining 2 cloves of minced garlic over the salmon, or reserve it for the sauce if you prefer a less intense garlic flavor directly on the fish.
4. Make the Honey Lemon Sauce:
   • In a small bowl, whisk together the honey, fresh lemon juice, lemon zest, Dijon mustard, and optional red pepper flakes. If you reserved the remaining garlic, add it here. Whisk until the sauce is well combined and slightly emulsified.
5. Sauce and Bake (Initial Bake):
   • Spoon about two-thirds of the honey lemon sauce evenly over the salmon fillets. Ensure each fillet is nicely coated.
   • Carefully transfer the sheet pan to the preheated oven.
   • Bake for 8-10 minutes. The initial cooking time will depend on the thickness of your salmon fillets.
6. Second Sauce Application and Final Bake:
   • After the initial 8-10 minutes, carefully remove the sheet pan from the oven.
   • Spoon the remaining one-third of the honey lemon sauce over the salmon fillets.
   • Return the sheet pan to the oven and continue to bake for another 4-7 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 135-140°F (57-60°C) for medium, or up to 145°F (63°C) for well-done, measured at the thickest part.
   • The broccolini should be tender-crisp and slightly charred at the edges. If you like your broccolini more charred, you can switch the oven to broil for the last 1-2 minutes, watching very carefully to prevent burning. Ensure the salmon is not overexposed to direct broiling heat, or cover it loosely with foil.
7. Rest and Serve:
   • Once cooked, carefully remove the sheet pan from the oven.
   • Let the salmon rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful fish.
   • If desired, garnish with fresh chopped parsley or dill and serve immediately with extra lemon wedges on the side.

Nutritional Information (Approximate)

Understanding the nutritional profile of your meals can be empowering. Please note that these values are estimates and can vary based on specific ingredient brands, exact portion sizes, and any modifications made to the recipe.

• Servings: 4
• Calories per serving (approximate): 450-550 calories

Breakdown per serving (estimates):

• Protein: 40-45g (Primarily from the salmon, which is an excellent source of high-quality protein)
• Fat: 25-30g
  • Saturated Fat: 4-6g
  • Monounsaturated Fat: 12-15g (Mostly from olive oil)
  • Polyunsaturated Fat: 6-8g (Including beneficial Omega-3 fatty acids from the salmon, like EPA and DHA)
• Carbohydrates: 20-25g
  • Fiber: 4-6g (Mainly from the broccolini)
  • Sugars: 12-16g (Primarily from the honey, with some natural sugars from lemon and broccolini)
• Key Micronutrients: This dish is rich in Vitamin C (from lemon and broccolini), Vitamin K (broccolini), Vitamin D (salmon), Vitamin B12 (salmon), Selenium (salmon), and Potassium (broccolini, salmon).

This meal provides a well-balanced mix of lean protein, healthy fats (especially heart-healthy omega-3s from salmon and monounsaturated fats from olive oil), and complex carbohydrates with beneficial fiber from the broccolini. The honey adds sweetness, so individuals monitoring sugar intake might consider slightly reducing the amount, though it’s crucial for the glaze.

Preparation and Cooking Time

One of the greatest appeals of this sheet pan dinner is its efficiency. It’s designed for busy individuals who don’t want to compromise on flavor or health.

• Preparation Time: 15-20 minutes
  • This includes washing and trimming the broccolini, mincing garlic, zesting and juicing the lemon, patting the salmon dry, and whisking together the sauce.
  • If you’re efficient, you might even get this down to 12-15 minutes, especially if you buy pre-minced garlic (though fresh is always recommended for flavor).
• Cooking Time: 12-17 minutes
  • Initial bake: 8-10 minutes
  • Final bake after second saucing: 4-7 minutes
  • The exact cooking time will largely depend on the thickness of your salmon fillets and your oven’s specific calibration. Thicker fillets will naturally require more time.
• Total Time: Approximately 27-37 minutes
  • From starting your prep to pulling the delicious meal out of the oven, you’re looking at just over half an hour. This makes it an ideal candidate for weeknight dinners.

The short cooking time also helps preserve the nutrients in both the salmon and the broccolini, ensuring you get a meal that’s as wholesome as it is delicious.

How to Serve Your Delicious Honey Lemon Salmon

This Sheet Pan Honey Lemon Salmon and Broccolini is a fantastic standalone meal, but it also pairs beautifully with various sides to create a more substantial or varied dinner. Here are some serving suggestions:

• Serve it Simple:
  • The most straightforward way is to serve the salmon fillets directly from the sheet pan alongside a generous portion of the roasted broccolini.
  • Drizzle any extra pan juices over the salmon and broccolini for an added flavor boost.
  • Always offer fresh lemon wedges on the side for those who love an extra citrusy kick.
• With Grains:
  • Quinoa: A fluffy bed of cooked quinoa provides a nutty flavor and complete protein, making the meal even more satisfying and nutritious.
  • Brown Rice: The slightly chewy texture and mild flavor of brown rice complement the richness of the salmon perfectly.
  • Couscous: Plain or pearl couscous cooks quickly and absorbs the flavors of the dish wonderfully. Consider a lemon-herb couscous.
  • Farro or Barley: For a heartier, chewier grain option, both farro and barley are excellent choices.
• With Lighter Sides:
  • Simple Green Salad: A light salad with a vinaigrette dressing can add freshness and crunch.
  • Cucumber and Tomato Salad: A refreshing, simple salad dressed with a little olive oil, lemon juice, and herbs.
• Adding More Vegetables:
  • While broccolini is the star vegetable here, if you have extra roasted vegetables like asparagus or bell peppers from another meal, they can be added to the plate.
• For a More Elegant Presentation:
  • Carefully plate a salmon fillet on each dish.
  • Arrange a neat portion of broccolini alongside.
  • Spoon a little of the pan sauce over the salmon.
  • Garnish with a sprinkle of fresh chopped parsley or dill and a delicate lemon slice.
• Family-Style Serving:
  • Bring the entire sheet pan (if it’s presentable enough, or transfer to a large platter) to the table and let everyone serve themselves. This encourages a relaxed, communal dining experience.

No matter how you choose to serve it, the vibrant colors and enticing aromas of this dish are sure to impress. The combination of tender fish, crisp-tender vegetables, and a luscious sauce makes it a winner every time.

Additional Tips for Sheet Pan Success

Mastering sheet pan cooking can transform your weeknight dinner routine. Here are five additional tips to ensure your Honey Lemon Salmon and Broccolini (and other sheet pan meals) turn out perfectly:

1. Don’t Overcrowd the Pan: This is perhaps the most crucial tip for sheet pan cooking. When ingredients are too close together, they steam instead of roast. This means your broccolini might end up soggy rather than crisp-tender, and your salmon might not develop as nice a surface. Use a large enough baking sheet (18×13 inches is ideal for this recipe). If necessary, use two sheet pans rather than cramming everything onto one. This ensures proper air circulation and heat distribution for optimal roasting and browning.
2. Ensure Even Sizing of Vegetables: For the broccolini (or any vegetable you’re roasting), try to cut pieces into relatively uniform sizes. If some stalks of broccolini are particularly thick, slice them in half lengthwise. This helps everything cook at the same rate, preventing some pieces from being overcooked and mushy while others are still raw.
3. Pat Salmon Dry for Better Searing/Glazing: Before seasoning or saucing the salmon, always pat the fillets thoroughly dry with paper towels. A dry surface allows the olive oil and seasonings to adhere better, and if you’re using skin-on salmon, it helps the skin to crisp up slightly. It also allows the honey-lemon glaze to cling to the fish more effectively rather than sliding off a moist surface.
4. Know Your Oven and Use an Instant-Read Thermometer: Ovens can vary significantly in temperature accuracy. What’s 400°F in one oven might be 375°F or 425°F in another. Get to know your oven’s quirks. More importantly, for perfectly cooked salmon that is moist and flaky (not dry!), use an instant-read thermometer. Insert it into the thickest part of the fillet. Aim for 135-140°F (57-60°C) for medium. Salmon continues to cook slightly after being removed from the oven.
5. Sauce Strategically: For recipes like this with a sugary glaze (honey), adding all the sauce at the beginning can sometimes lead to it burning before the salmon is fully cooked, especially under high heat. That’s why this recipe calls for saucing in two stages. The initial sauce helps flavor the fish as it cooks, and the second application towards the end refreshes the glaze and gives it a beautiful sheen without over-caramelizing or burning. If you notice the sauce browning too quickly, you can loosely tent the salmon with foil.

By keeping these tips in mind, you’ll be well on your way to creating consistently delicious and perfectly cooked sheet pan meals.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making this Sheet Pan Honey Lemon Salmon and Broccolini:

1. Q: Can I use frozen salmon fillets for this recipe?
   • A: Yes, you absolutely can use frozen salmon fillets. However, it’s crucial to thaw them completely and safely before cooking. The best way is to transfer them from the freezer to the refrigerator and let them thaw overnight (or for at least 8-12 hours). Once thawed, pat them very dry with paper towels as you would with fresh salmon. Do not try to cook the salmon from frozen for this recipe, as it will cook unevenly and the sauce won’t adhere properly.
2. Q: What other vegetables can I use instead of or in addition to broccolini?
   • A: This recipe is quite versatile! Asparagus is a fantastic substitute and cooks in a similar amount of time. Green beans (haricots verts) also work well. You could also use thinly sliced bell peppers (red, yellow, or orange for color), zucchini, or snap peas. Keep in mind that different vegetables have different cooking times. Softer vegetables like zucchini or snap peas might need to be added partway through the salmon’s cooking time, or cut into larger pieces. Root vegetables like carrots or potatoes would need a significant head start in the oven before adding the salmon.
3. Q: How do I store and reheat leftovers?
   • A: Store any leftover salmon and broccolini in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can use a microwave, but salmon can easily overcook and become dry. The best way is to gently reheat it in a preheated oven at around 300°F (150°C) for 10-15 minutes, or until just warmed through. You can also flake the cold leftover salmon and add it to salads or grain bowls.
4. Q: Can I prepare any parts of this recipe ahead of time?
   • A: Yes, you can do some prep work to save time.
     • Vegetables: The broccolini can be washed, trimmed, and stored in an airtight container in the fridge a day or two in advance.
     • Sauce: The honey lemon sauce can be whisked together, covered, and refrigerated for up to 2-3 days. Give it a good whisk before using, as it might separate slightly.
     • Garlic & Lemon: Mince the garlic and zest/juice the lemon ahead of time.
     • However, it’s best to season and cook the salmon just before serving for optimal texture and flavor. Assembling everything on the sheet pan right before baking is quick.
5. Q: My honey-lemon glaze is browning too quickly or burning. What should I do?
   • A: Honey contains sugars that can caramelize and burn, especially at higher oven temperatures. If you notice the glaze browning too quickly:
     • Tent with Foil: Loosely tent the salmon fillets with a piece of aluminum foil. This will protect the top from direct heat while allowing the fish to continue cooking.
     • Lower Oven Rack: If your oven has hot spots at the top, consider moving the sheet pan to a lower rack position.
     • Reduce Temperature Slightly: If it happens consistently, your oven might run hot. Try reducing the temperature by 25°F (about 15°C) for future attempts.
     • Apply Sauce Later: For this recipe, we already apply sauce in stages, but if you’re particularly concerned, you could apply even more of it towards the very end of the cooking time, or even brush some on after it comes out of the oven.