Sheet Pan Salmon + Broccoli with Harissa-Honey-Butter Drizzle
Servings: 2 people
Ingredients
For the Sheet Pan Salmon + Broccoli:
- 1 head broccoli, cut into florets
- 2 tablespoon + 1 teaspoon Avocado oil
- 2 [6-8 ounce] center cut salmon filets
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Harissa-Honey-Butter Sauce:
- 3 tablespoon salted butter
- 1/4 cup honey
- 1 tablespoon Harissa you can sub your favorite hot sauce
- 3 cloves garlic, minced
- 1 teaspoon lemon zest, about 1/2 small lemon
- 2 tablespoon freshly chopped cilantro leaves
For Serving (optional):
- steamed jasmine rice, sub cauliflower rice
- fresh cilantro leaves, for garnish
Instructions
Make the Sheet Pan Salmon + Broccoli:
- Preheat the oven to 375F and line a large baking sheet with parchment paper.
- Place the broccoli florets on the prepared baking sheet. Drizzle with 2 tablespoons of the avocado oil and toss to coat. Spread the broccoli to each side of the baking sheet to make room in the center for the salmon filets.
- Place the salmon filets in the center. Coat each filet with 1 tsp each of avocado oil and spread to evenly coat.
- Season the broccoli and the salmon evenly with the salt and pepper. Transfer to the preheated oven and roast until salmon is cooked through and easily flakes with a fork, 12 to 15 minutes.
Meanwhile, Make the Harissa-Honey Butter:
- Heat a small skillet or saucepan over medium-low heat. Add the butter and let melt.
- Add the honey, harissa, garlic, lemon zest, and cilantro and whisk until well combined. Cook, lightly simmering, to allow the flavors to meld and slightly thicken, about 5 minutes.
Serve:
- To serve, divide the salmon and broccoli over steamed rice, if desired. Drizzle with the harissa-honey-butter and garnish with cilantro! Enjoy!