Sheet Pan Panko Salmon & Crispy Broccoli

There is just something about a one pan meal and this Sheet Pan Panko Salmon & Crispy Broccoli hits the spot. Minimal dishes and so so quick!

This one is a go-to easy dinner when I’m craving something healthy and delicious and just want to throw a pan in the oven. I served it up with the microwaveable brown rice from Trader Joe’s and it was perfection! These bags of rice take a few minutes in the microwave and rival rice I make in my rice cooker. Each serving of this meal has 40 grams of protein (with 6 oz of salmon). Inspired by my queen, Ina Garten!

How It’s Made

Prepping your ingredients before you make it is something that makes cooking sooo much easier. By prepping, I mean having all of your seasonings measured out and whatever tools you are going to need – preheating your oven which is needed for this recipe. You will want your oven at 425 degrees.

Let’s mix it up! In a small bowl, whisk together the Dijon mustard and lemon juice. In another small bowl, mix the coconut sugar, paprika, kosher salt, garlic powder, pepper and oregano. In a medium bowl, combine the panko breadcrumbs, parsley, olive oil and parmesan cheese.

Once you have your seasonings and sauce mixed together, place the salmon on one side a large sheet pan and coat with the Dijon mustard mixture then sprinkle the seasoning on top in an even layer.

Add the panko mixture and press gently into the salmon.

Toss the broccoli in the olive oil, lemon juice, salt and pepper then add to baking sheet. Bake for 15-17 minutes, or until salmon flakes easily with a fork.

Serve with brown rice or grain of your choice! You really can’t go wrong here.