Buttery Baked Salmon with Baby Broccoli Recipe
This Buttery Baked Salmon with Baby Broccoli recipe features tender wild salmon fillets baked in a rich butter, garlic, and shallot mixture, enhanced with aromatic rosemary and basil. Paired with sweet baby broccoli roasted to perfection with olive oil and herbs, this dish offers a perfect balance of flavorful, healthy ingredients for an easy yet elegant meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon and Butter Sauce
- ½ cup real butter
- 3 cloves garlic, finely chopped
- 1 shallot, finely chopped (about ½ cup)
- 1 ½ – 2 pounds wild salmon fillet
- ½ teaspoon sea salt, plus more to taste
- 1 teaspoon dried basil
- Freshly ground black pepper, to taste
Vegetables
- 1 pound sweet baby broccoli or broccolini, washed and thoroughly pat-dried with a paper towel
- 2 – 3 tablespoons olive oil
- 2 – 3 sprigs fresh rosemary
Instructions
- Prepare the Butter Sauce: In a small saucepan, melt the butter over medium heat. Add the finely chopped garlic and shallot, cooking gently until fragrant and soft but not browned, about 3-4 minutes. Stir in the dried basil and remove from heat.
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it’s ready for baking the salmon and vegetables simultaneously.
- Prepare the Salmon: Place the wild salmon fillet skin-side down in a baking dish. Season the salmon evenly with sea salt, freshly ground black pepper, and spoon the prepared butter sauce over the top, making sure it’s well-coated.
- Prepare the Baby Broccoli: Toss the sweet baby broccoli with olive oil, sea salt, and the fresh rosemary sprigs. Arrange the broccoli around the salmon in the baking dish or on a separate sheet pan if needed.
- Bake the Salmon and Broccoli: Bake in the preheated oven for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender and slightly caramelized.
- Serve: Remove the rosemary sprigs before serving. Plate the buttery salmon with the roasted baby broccoli and spoon any remaining buttery garlic sauce over the top for added flavor.
Notes
- Use wild salmon for the best flavor and texture.
- Make sure to pat dry the baby broccoli to avoid steaming instead of roasting.
- You can substitute fresh basil for dried if preferred; increase quantity to 1 tablespoon.
- Check salmon doneness by flaky texture and internal temperature of 145°F (63°C).
- Fresh rosemary adds aromatic depth—feel free to add more sprigs as desired.
- Leftover salmon can be stored in the refrigerator for up to 2 days.
