Buttery Baked Salmon with Broccolini

5 from 1 vote

An easy yet super delicious and healthy baked salmon recipe that gets you dinner ready in no time.

Prep Time15

Cook Time20

Total Time35

Course: Main Courses

Cuisine: American

Servings: Servings

Calories: 977kcal

½ cup real butter
3 cloves garlic finely chopped
1 shallot finely chopped (about ½ cup chopped shallot)
1 ½ - 2 pounds wild salmon fillet
½ teaspoon sea salt plus more to taste
1 teaspoon dried Basil
Freshly ground black pepper
1 pound sweet baby broccoli or broccolini washed and thoroughly pat-dried with a paper towel.
2 - 3 tablespoons olive oil
2 - 3 sprigs fresh rosemary

Preheat oven to 375 degrees.
Cover a large baking sheet with parchment paper, set aside.
Place a small skillet over medium heat and melt the butter.
Toss in the garlic and onions. Cook and stir for about 30 seconds to release their aroma. Remove from the stove, reserve.
With a paper towel, pat-dry the salmon fillet on both sides.
Sprinkle a pinch of salt on the skin of the salmon fillet.
Then place the fish in the middle of the prepared baking sheet, skin-side down.
Pour the reserved melted butter and onions equally over the salmon fillet.
Season the salmon with half a teaspoon of salt, dried Basil, and freshly ground pepper to taste.
Arrange the baby broccoli around the salmon.
Pour olive oil equally over the broccoli and season with salt and pepper to taste.
Arrange the rosemary sprigs on top and around the salmon.
Place the baking sheet in the center of the oven. Bake for 15 to 20 minutes (depending on the thickness of the salmon) or until the salmon is cooked through. Check at 15 minutes for the desired doneness by poking a fork in the thickest part of the salmon. The fish should be flaky but still, have some translucency but NOT raw in the middle.

Baby broccoli: after 15 to 20 minutes of baking time, the baby broccoli is ready as well. The florets are slightly crispy and the stems tender.