Sheet Pan Garlic Butter Salmon & Broccoli (easy high-protein keto dinner).

Sheet Pan Garlic Butter Salmon & Broccoli is a “set it and forget it” keto dinner that delivers restaurant-level flavor with almost no cleanup. Everything roasts together on one pan—flaky salmon and crispy-tender broccoli—coated in a rich garlic butter sauce that keeps the meal low in carbs and high in protein.​

Sheet pan meals are trending because they are simple, hands-off, and perfect for batch cooking, which fits both busy families and weight-loss focused meal planners. This salmon sheet pan is ideal for Pinterest because it looks vibrant, uses minimal ingredients, and highlights a “healthy but indulgent” vibe that gets lots of saves.​

Why you’ll love this sheet pan dinner

• High-protein, healthy fats from salmon help with satiety and hormone balance on keto.​
• Low in carbs using non-starchy broccoli instead of potatoes or grains.​
• One pan, 30 minutes, and minimal chopping make it perfect for weeknights and meal prep.​
• Garlic butter and lemon add a “viral” flavor profile that feels special but uses everyday ingredients.​

Ingredients

• Salmon fillets (individual portions or one large fillet)​
• Fresh broccoli florets
• Butter, melted
• Olive oil (optional splash for veggies)
• Minced garlic
• Lemon juice
• Dijon mustard (small amount for depth)​
• Italian seasoning or dried herbs (parsley, dill, or thyme)
• Salt and black pepper
• Grated Parmesan (optional for finishing)​
• Lemon wedges and fresh parsley for serving

Step-by-step instructions

1. Prep the sheet pan and oven
   • Preheat oven to a moderate-high temperature and line a rimmed sheet pan with parchment or foil for easy cleanup.​
   • Pat salmon dry with paper towels and set aside.​
2. Arrange salmon and broccoli
   • Spread broccoli florets around the pan, leaving space in the center or one side for salmon.​
   • Drizzle broccoli with a little olive oil, salt, and pepper, and toss directly on the pan.​
   • Place salmon skin-side down in the empty space on the pan.​
3. Make the garlic butter sauce
   • In a small bowl, whisk melted butter, lemon juice, minced garlic, Dijon mustard, herbs, salt, and pepper.​
   • Taste and adjust seasoning if needed (more lemon, garlic, or salt).
4. Coat and roast
   • Spoon or brush most of the garlic butter mixture over the salmon, then drizzle the rest over the broccoli.​
   • Use your hands or tongs to toss broccoli so it is evenly coated.​
   • Roast until the salmon flakes easily with a fork and the broccoli edges are browned and crisp-tender.​
5. Finish and serve
   • Optionally sprinkle Parmesan over the hot salmon and broccoli for extra flavor.​
   • Garnish with fresh parsley and serve with lemon wedges for squeezing over the top.​

Tips, swaps, and storage

• Use skin-on salmon for easier handling; the skin helps keep fillets moist while roasting.​
• Swap broccoli for asparagus, green beans, or a mix of low-carb veggies if you want variety.​
• For extra protein and texture, add a small handful of sliced almonds over the broccoli in the last few minutes.​
• Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the oven or air fryer so the salmon does not dry out.​