Need a simple sheet pan dinner for a busy weeknight? This Sheet Pan Salmon + Broccoli with Harissa‑Honey‑Butter Drizzle is an easy, flavorful meal that comes together in about 20–25 minutes and requires minimal cleanup.
This recipe pairs tender oven‑roasted salmon with crisp‑tender broccoli and a glossy harissa‑honey‑butter drizzle that balances sweet, savory, and spicy notes. Baking salmon on a sheet pan removes the guesswork—just roast until it flakes easily—and while it cooks you can whisk together the quick harissa sauce. Serve over steamed jasmine rice or cauliflower rice for a complete, satisfying dinner.
Here’s what you’ll need
- 1 head broccoli, cut into florets
- 2 center‑cut salmon filets (about 6–8 oz each)
- 2 tablespoons + 1 teaspoon avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons salted butter
- 1/4 cup honey
- 1 tablespoon harissa (or your favorite hot sauce)
- 3 cloves garlic, minced
- 1 teaspoon lemon zest (about 1/2 small lemon)
- 2 tablespoons freshly chopped cilantro leaves
- Steamed jasmine rice or cauliflower rice (optional, for serving)
The harissa‑honey‑butter combines just a few pantry ingredients into a finish that’s rich, slightly sweet, and pleasantly spicy. If you prefer less heat, reduce the harissa by half or substitute a milder hot sauce. Cilantro and lemon zest brighten the sauce and pair especially well with salmon.
Ingredients (serves 2)
- 1 head broccoli, cut into florets
- 2 tablespoons + 1 teaspoon avocado oil, divided
- 2 salmon filets (6–8 oz each)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Harissa‑Honey‑Butter Sauce
- 3 tablespoons salted butter
- 1/4 cup honey
- 1 tablespoon harissa (or preferred hot sauce)
- 3 garlic cloves, minced
- 1 teaspoon lemon zest (about 1/2 small lemon)
- 2 tablespoons freshly chopped cilantro leaves
Optional for serving
- Steamed jasmine rice or cauliflower rice
- Extra cilantro leaves for garnish
Instructions
Make the sheet pan salmon and broccoli
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Arrange the broccoli florets on the prepared baking sheet. Drizzle with 2 tablespoons avocado oil and toss to coat. Push the broccoli to the sides of the pan to make room in the center for the salmon.
- Place the salmon filets in the center of the baking sheet. Brush or rub each filet with about 1 teaspoon avocado oil so they’re evenly coated.
- Season the broccoli and salmon evenly with the kosher salt and black pepper. Roast in the preheated oven until the salmon is opaque and flakes easily with a fork, about 12–15 minutes depending on thickness.
Meanwhile, make the harissa‑honey butter
- In a small skillet or saucepan over medium‑low heat, melt the salted butter.
- Add the honey, harissa, minced garlic, lemon zest, and chopped cilantro. Whisk until combined and cook gently for about 4–6 minutes so the flavors meld and the sauce slightly thickens. Remove from heat and keep warm.
To serve
- Divide steamed jasmine rice or cauliflower rice between plates if using. Top with roasted broccoli and salmon.
- Drizzle the harissa‑honey‑butter generously over the salmon and broccoli. Garnish with extra cilantro and a final sprinkle of lemon zest if desired. Serve immediately.
Tips and variations
- Salmon doneness: check for flakiness with a fork; a digital thermometer should read about 125–130°F for medium‑rare, or 140°F if you prefer fully cooked salmon.
- Vegetable swaps: use asparagus, green beans, or Brussels sprouts in place of broccoli—adjust roast time as needed.
- Heat level: reduce harissa or use a milder chili paste for a gentler spice. For extra smokiness, try smoked paprika in the sauce.
- Make‑ahead: sauce can be made up to 2 days ahead and reheated gently before serving. Leftover salmon keeps 1–2 days refrigerated.
Additional info
Author: Alex Snodgrass
Servings: 2 people
Photography and styling by Jess Gaertner Creative.