Sheet-Pan Salmon and Broccoli
One sheet pan, two ingredients, twenty-five minutes. The dinner you make on a Tuesday when you can't be bothered but still want to hit your number.
You need
- 1 sheet pan
- parchment paper (optional)
- 1 sharp knife
Ingredients
For 2 servings
- 2 × 150 g (2 × 5 oz) salmon fillets, skin on
- 350 g (1 large head) broccoli, in florets
- 200 g (7 oz) baby potatoes, halved
- 1 tbsp olive oil
- 1 lemon, half sliced and half for juicing
- 2 cloves garlic, minced
- 1 tsp dried dill (or fresh if available)
- to taste salt + black pepper
How to cook
Heat the oven to 220°C / 425°F. Line the sheet pan with parchment if you don't want to scrub it later.
Halve the baby potatoes, toss with half the olive oil, salt and pepper. Roast alone for 10 minutes.
Potatoes need a head start. Salmon and broccoli cook in less than half the time.
Pat the salmon dry. Rub with garlic, dill, salt and pepper. Press half the lemon slices on top.
Toss the broccoli florets with the rest of the olive oil and a pinch of salt.
Pull the pan out, push potatoes to one side. Add salmon and broccoli to the empty side.
Roast another 12 to 14 minutes until the salmon flakes when pressed and the broccoli has charred edges.
The fish is done when the surface fat turns from translucent to white. Earlier than you think for thin fillets.
Squeeze the remaining lemon over everything. Plate and eat.
Why it fits a lose weight goal
- Salmon delivers 38 g protein and ~2 g omega-3 per serving. Heart-healthy fat your body actually wants.
- Broccoli adds bulk for almost no calories. The plate looks full at 520 kcal.
- One pan, zero scrubbing. Weeknight-friendly when motivation is low.
Pann is your AI cooking assistant: tell it what you've got and it builds the meal around it, quietly sized to your lose weight goal. No food database, no log spiral.