Garlic Butter Salmon & Broccoli Skillet
On
25/03/2025Reading time:
7 min
Summary:
This quick and easy one-pan salmon and broccoli recipe is a lifesaver for busy weeknights, ready in just 20 minutes! It features perfectly flaky salmon paired with crisp, garlicky broccoli and bell peppers, all cooked in a single skillet for minimal effort and cleanup. Loaded with lean protein, omega-3s, and plenty of nutritious veggies, this is a meal you'll want to make again and again!
Garlicky Salmon & Broccoli
Get ready to tackle weeknight dinners effortlessly with our One-Pan Garlicky Salmon & Broccoli. This dish features omega-3-rich salmon, known for its anti-inflammatory benefits. We enhance the flavor with antioxidant-packed garlic, gently sautéed in olive oil to mellow its sharpness and bring out its natural sweetness. Crisp-tender broccoli and red bell peppers add a heart-healthy touch, ensuring your veggies stay vibrant, not soggy. A splash of orange and fresh scallions at the end ties everything together for a bright, flavorful meal in just 20 minutes. Keep reading for expert tips on ingredient swaps, skillet recommendations, and how to pick the best salmon cut for this recipe!
Ingredients
2 tablespoons extra-virgin olive oil
1¼ pounds skinless center-cut salmon fillet, cut into 1-inch pieces
8 cloves garlic, thinly sliced, divided
¾ teaspoon salt, divided
½ teaspoon crushed red pepper
5 cups broccoli florets
2 red bell peppers, seeded and chopped (2 cups)
1 tablespoon water
1½ tablespoons orange juice
1 tablespoon reduced-sodium tamari
1 teaspoon grated orange zest
1 tablespoon thinly sliced scallions
Directions
Heat 2 tablespoons of oil in a large nonstick skillet with a lid over medium-high heat. Add the salmon pieces and half of the sliced garlic, spreading them evenly. Season with ½ teaspoon each of salt and crushed red pepper. Cook uncovered, stirring and flipping occasionally, until the salmon is opaque on all sides and just cooked through, about 4 to 5 minutes. Use a fish spatula or tongs to transfer the salmon to a plate.
Without cleaning the skillet, add 5 cups of broccoli, the chopped bell peppers, 1 tablespoon of water, the remaining sliced garlic, and ¼ teaspoon of salt. Cover and cook, stirring occasionally, until the vegetables are tender yet crisp, about 4 to 5 minutes. Stir in 1½ tablespoons of orange juice and 1 tablespoon of tamari. Gently mix in the cooked salmon. Divide the dish among four shallow bowls, drizzling any remaining pan juices over the top. Finish with 1 teaspoon of orange zest and 1 tablespoon of sliced scallions.