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Easy Parmesan Crusted Salmon with Roasted Broccoli

Easy Parmesan Crusted Salmon with Roasted Broccoli

Crispy, golden Parmesan crusted salmon roasted on one sheet pan with garlicky broccoli. Bright lemon and fresh parsley finish this 30-minute, weeknight-friendly dinner.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

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.

Notes

For extra crunch, chill the crusted salmon for 10 minutes before roasting. Swap broccoli with asparagus or green beans and adjust cook time as needed. Leftovers keep refrigerated for up to 2 days; reheat at 300°F until warm to preserve the crust.