Sheet Pan Parmesan Crusted Salmon with Broccoli

Ingredients

• 1 1/4 lbs broccoli crowns, stems cut and reserved for another use, florets chopped into bite size pieces
• 2 1/2 Tbsp olive oil
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 4 skinless salmon fillets
• 1 1/2 Tbsp mayonnaise
• 1 1/2 tsp lemon juice, zest lemon first
• 1/4 cup slightly packed finely grated parmesan
• 1/4 cup bread crumbs
• 1 Tbsp chopped fresh parsley
• 1 1/2 tsp lemon zest
• 1/4 tsp dried thyme
• 1 1/2 Tbsp olive oil

Directions

1. Heat the oven to 400 degrees. Cover a rimmed baking sheet with aluminum foil, then coat the foil with non-stick cooking spray.
2. Pile the broccoli in the middle of the prepared baking sheet. Add the olive oil and garlic, then toss until the florets are coated. Sprinkle with salt and pepper to taste, then move the broccoli out toward the sides of the pan, keeping enough room in the center for the salmon.
3. Sprinkle the underside of the salmon with salt and pepper. Set the fillets in the open space in the center of the pan, spacing them about 3/4-inch apart so they cook evenly.
4. In a mixing bowl, whisk the mayonnaise, lemon juice and garlic together. Brush about 1/2 Tbsp of the mixture over each fillet, then season the tops with salt and pepper.
5. In a mixing bowl, combine the parmesan, bread crumbs, parsley, lemon zest and thyme. Drizzle in the 1 1/2 Tbsp olive oil, then use a fork to mix until the crumbs are evenly dampened. Spoon the parmesan mixture evenly over the tops of the salmon fillets.
6. Bake in the heated oven until the salmon is cooked through, about 12 – 15 minutes. If you want a deeper color on the crust, broil it during the final 1 – 2 minutes of baking if needed.