Ingredients
1¼lbsbroccoli crowns,stems cut and reserved for another use, florets chopped into bite size pieces
2½tbspolive oil
1clovegarlic,minced
salt and freshly ground black pepper
24ozskinless salmon fillets,(4 fillets)
1½tbspmayonnaise
1½tsplemon juice,zest lemon first
1clovegarlic,minced
salt and freshly ground black pepper
¼cupParmesan,slightly packed finely grated
¼cupbread crumbs
1tbspfresh parsley,chopped
1½tsplemon zest
¼tspthyme,dried
1½tbspolive oil
Preparation
Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray.
Place broccoli in a mound in the center of the baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat.
Season with salt and pepper to taste, then spread near the edges of the baking sheet, leaving enough space in the center to fit salmon fillets.
Season bottom of salmon with salt and pepper and place salmon in the center of the baking sheet, leaving about ¾-inch between fillets so they can evenly cook.
In a mixing bowl, whisk together mayonnaise, lemon juice, and garlic and brush about ½ tablespoons over each fillet. Season top with salt and pepper.
In a mixing bowl, whisk together Parmesan, bread crumbs, parsley, lemon zest, and thyme, then drizzle 1½ tablespoons olive oil into the bowl and stir with a fork until evenly moistened.
Spread parmesan mixture evenly over the tops of salmon fillets.
Bake for about 12 to 15 minutes in the preheated oven until salmon fillets have cooked through. For a more golden crust, broil during the last 1 to 2 minutes of baking.
