Lemon‑Pepper Salmon Sheet‑Pan Dinner

This quick sheet‑pan dinner pairs buttery salmon with zesty lemon‑pepper seasoning, crunchy broccoli, and nutty quinoa for a protein‑packed meal. It’s ready in just 35 minutes, making it perfect for busy weeknights. No fuss, no extra pots—just a single pan to clean up.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 skin‑on salmon fillets (6 oz each)
• 1 cup quinoa, rinsed
• 2 cups broccoli florets
• 1 tbsp olive oil
• 1 tbsp lemon zest (about 1 lemon)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp black pepper
• 1 tsp sea salt
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp crushed red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. 1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. 2. In a small bowl whisk together olive oil, lemon zest, lemon juice, paprika, garlic powder, pepper, salt, and red pepper flakes.
3. 3. Toss the quinoa with 1 tbsp of the lemon‑pepper mixture until coated.
4. 4. Spread quinoa evenly on the baking sheet, then arrange salmon fillets, skin side up, over the quinoa.
5. 5. Arrange broccoli around the salmon.
6. 6. Drizzle the remaining lemon‑pepper mix over salmon and broccoli.
7. 7. Bake 18–20 minutes, or until salmon flakes easily and broccoli is tender.
8. 8. Sprinkle fresh parsley on top and serve immediately.

Chef's Note

Line the sheet pan with parchment for effortless cleanup and add a splash of water to the bottom to keep the quinoa from burning.

Make-Ahead Tips

Best served fresh; leftovers keep 2 days in an airtight container in the refrigerator.

Substitutions

"Replace salmon with cod, tilapia, or snapper for a lighter option. Swap quinoa for brown rice or couscous for a different grain texture."