Ingredients:

  • 4 (6 oz / 170g) salmon steaks, skin-on
  • 1 lb (450g) broccoli florets, bite-sized
  • 1 tbsp (15ml) olive oil
  • 3 tbsp (45ml) melted unsalted butter
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 lemon, thinly sliced into rounds

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the melted butter, lemon juice, minced garlic, smoked paprika, salt, and pepper until smooth.
  3. Toss the broccoli florets directly on the baking sheet with 1 tbsp (15ml) of olive oil and half of the lemon-garlic glaze. Spread them out toward the edges of the pan.
  4. Roast the broccoli for 8–10 minutes until vibrant green with slight browning on the tips.
  5. Remove the pan from the oven. Move the broccoli to the perimeter to create space in the center and place the salmon steaks in the middle.
  6. Brush the remaining glaze generously over each salmon steak and top each with a lemon slice.
  7. Return the pan to the oven for 10–12 minutes until the salmon reaches an internal temperature of 135°F (57°C) and broccoli edges are mahogany-colored and crisp.