Garlic-Butter Salmon with Charred Broccoli and Crispy Breadcrumbs
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1½ poundsbroccoli
- 4 tablespoonsunsalted butter
- 6 clovesgarlic
- ½ cuppanko breadcrumbs
- 3 tablespoonsextra-virgin olive oil
- 1lemon
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Cut broccoli into florets, about 2 to 3 inches each.
- 02
Mince 6 cloves garlic.
- 03
Cut lemon into wedges.
Method
- 01
Preheat oven to 425°F.
- 02
On a large rimmed baking sheet, toss broccoli florets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 10 minutes.
- 03
While broccoli roasts, pat salmon fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 04
In a small skillet over medium heat, melt 2 tablespoons butter. Add minced garlic and cook, stirring, until fragrant, about 1 minute. Stir in panko and cook until golden and crispy, about 2 minutes. Transfer to a small bowl.
- 05
Remove broccoli from oven. Push it to the sides of the sheet, then arrange salmon skin-side down in the center. Dot each fillet with 1/2 tablespoon butter (2 tablespoons total).
- 06
Roast for 12–14 minutes, until salmon flakes easily with a fork and broccoli is charred at the edges.
- 07
Squeeze lemon juice over the salmon and broccoli. Sprinkle the crispy breadcrumb mixture over the salmon and broccoli. Finish with a pinch of red pepper flakes.
- 08
Serve immediately.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of smoked paprika to the breadcrumbs. For brightness, finish with fresh parsley or dill.
Make ahead: prep and mince garlic, cut broccoli, and measure breadcrumbs up to 4 hours ahead. Store covered in the fridge.