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Lunch recipe · from the recipe book

Garlic Herb Roasted Salmon with Broccoli

Flaky salmon brushed with garlic, parsley and lemon roasts alongside crisp-edged broccoli, sweet bell peppers and tender sweet potatoes for a bright, hearty lunch.

Garlic Herb Roasted Salmon with Broccoli

Ingredients

  • 1¼ lb560 gSalmon filletcut into 4 fillets
  • 4 medium500 gSweet potatoescut into 3/4-inch cubes
  • 4⅓ cups florets400 gBroccolicut into florets
  • 2 medium240 gRed bell peppercut into strips
  • 1 medium120 gGreen bell peppercut into strips
  • 2½ tbsp36 gOlive oil
  • 4 cloves12 gGarlicminced
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 tsp2 gDried thyme
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Toss the sweet potato with one third of the olive oil, one third of the salt and half the black pepper on the sheet pan; spread out and roast for 15 minutes.
  3. Meanwhile, in a bowl toss the broccoli, red bell pepper and green bell pepper with another third of the olive oil and another third of the salt.
  4. In a small bowl, stir the garlic, half the parsley, the thyme, the lemon zest, half the lemon juice, the remaining third of the olive oil, the remaining third of the salt and the remaining half of the black pepper to make the garlic herb paste.
  5. Pat the salmon dry and spread the garlic herb paste over the tops of the fillets.
  6. Take out the pan, stir the sweet potato, push it to the sides and add the broccoli, red bell pepper and green bell pepper; set the salmon in the center.
  7. Roast 12 to 15 minutes, until the vegetables are browned at the edges and the salmon flakes easily and reaches 145°F (63°C) inside.
  8. Drizzle the remaining half of the lemon juice over the pan, scatter on the remaining half of the parsley and serve.

Contains: Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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