Easy Parmesan Crusted Salmon with Roasted Broccoli
So, I decided to try making Easy Parmesan Crusted Salmon with Roasted Broccoli because, apparently, my family thinks I’m a gourmet chef. Spoiler alert: I’m not, and my kitchen looks like a food tornado hit it at least three times. But hey, if I can make this gloriously crispy salmon and roasted broccoli without burning down the house or losing my mind, then you can, too! This dish is special because it’s deceptively simple yet fancy enough to fool your in-laws into thinking you actually know what’s happening in the kitchen. And trust me, they wouldn’t even know if your salmon was a sad fish stick in disguise.
Last week, I told my husband I was making salmon and broccoli, and he was all, “Great! Just don’t burn it this time.” Challenge accepted! So, of course, I started seasoning that salmon like a pro chef (I’ve seen a lot of cooking shows, I swear). In the midst of this culinary chaos, I turned around to grab a bowl, and the dog decided it was the perfect time to trip me. I ended up with a handful of salmon seasoning stuck to my arm like some sort of bizarre glitter. I looked like a human disco ball by the time dinner was ready, but hey, at least the dinner was still edible!
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Why You’ll Love This Easy Parmesan Crusted Salmon with Roasted Broccoli
You’re going to love this recipe because it’s *almost* foolproof. The salmon comes out crispy and buttery (and not scorched, if you’re lucky), and the broccoli? Oh, it can be your personal aromatherapy session while you pretend to be a health guru. Plus, it’s all baked in one pan, which means *fewer* dishes to wash—cue the heavenly choir. Bonus points if you can convince your family that you spent hours making this when it literally just took you thirty minutes, including the time you spent deciding whether you should eat the raw ingredients instead.
Time-Saving Hacks
– Use pre-cut broccoli! Yes, I know it feels like cheating, but you’re saving yourself from cutting your fingers off—totally worth it.
– Line your baking sheet with parchment paper. This way, when you inevitably spill something, it’s the sheet, not your soul, that gets ruined.
– Keep a stash of frozen salmon in the freezer. Because sometimes, you just can’t with fresh fish that looks at you.
Serving Ideas
Now, if you really want to get fancy, you can pair this salmon with a bright, acidic white wine. Or just serve yourself a glass of wine with dinner if your kids have been *extra* that day—yes, make it a double. Also, feel free to throw in some rice or a simple salad if you want to give off those “I totally have my life together” vibes. Just don’t let anyone see the pile of dirty dishes in the sink!
What to Serve It With
Honestly, just serve it with whatever you can find in the fridge. I mean, are we really going to pretend we’re gourmet chefs every night?
Tips & Mistakes
Pro tip: keep a close eye on the salmon to ensure it doesn’t transform into a piece of charcoal (unless you’re into that). Mistake? Thinking you can multitask and then having to salvage dinner between scrolls on your phone.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh; turns out enjoyingly grazing at 2 AM is a rite of passage. Just do yourself a favor and don’t let anyone see you devouring it in your pajamas—and trust me, I’ve literally been there.
Variations and Substitutions
Swap whatever you want—add a squeeze of lemon, use different cheese, or totally skip the broccoli if you’re feeling rebellious. Who needs veggies, right? You could even call it “deconstructed” and suddenly feel like a culinary genius.
Frequently Asked Questions
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Easy Parmesan Crusted Salmon with Roasted Broccoli
Ingredients
Main Ingredients
- 24 ounce salmon fillets skin-on, about 4 fillets
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoon Dijon mustard
- 0.75 cup Parmesan cheese, grated
- 0.5 cup panko breadcrumbs plain
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest from 1 lemon
- 3 tablespoon extra-virgin olive oil divided
- 1.5 pound broccoli florets
- 0.25 teaspoon red pepper flakes optional
- 2 tablespoon fresh parsley chopped
- 1 large lemon cut into wedges
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment or foil for easy cleanup.
- On the sheet pan, toss broccoli with 2 tablespoons olive oil, about half the salt and pepper, and red pepper flakes if using. Spread in an even layer, leaving space in the center for the salmon.
- In a bowl, mix Parmesan, panko, garlic powder, lemon zest, and the remaining 1 tablespoon olive oil. Season with a pinch of salt and pepper and stir until evenly moistened.
- Pat salmon dry and place skin-side down on the sheet pan. Brush the tops with Dijon mustard and season with the remaining salt and pepper. Press the Parmesan mixture firmly onto the salmon to form a crust.
- Roast for 12 to 14 minutes, until the salmon flakes easily with a fork and the broccoli is tender-crisp with browned edges. For extra color, broil 1 to 2 minutes at the end, watching closely.
- Rest 2 minutes. Sprinkle with parsley and serve with lemon wedges for squeezing over the salmon and broccoli.