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Sheet Pan Salmon + Broccoli with Harissa-Honey-Butter Drizzle

Sheet Pan Salmon + Broccoli
Serves: 2 people
5 from 17 votes


For the Sheet Pan Salmon + Broccoli:

  • 1 head broccoli, cut into florets
  • 2 tbsp + 1 tsp Avocado oil
  • 2 [6-8 ounce] center cut salmon filets
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

For the Harissa-Honey-Butter Sauce:

  • 3 tbsp salted butter
  • 1/4 cup honey
  • 1 tbsp Harissa you can sub your favorite hot sauce
  • 3 cloves garlic, minced
  • 1 tsp lemon zest, about 1/2 small lemon
  • 2 tbsp freshly chopped cilantro leaves

For Serving (optional):

  • steamed jasamine rice
  • fresh cilantro leaves, for garnish


Make the Sheet Pan Salmon + Broccoli:

  • Preheat the oven to 375 degrees F 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 it up:

  • To serve, divide the salmon and broccoli over steamed rice, if desired. Drizzle with the harissa-honey-butter and garnish with cilantro! Enjoy!