Dairy Farmers of Canada

Roasted Salmon and Broccoli with Lemon Parmesan Sauce

Our dietitians' favourite

This meal can be on the table in just a half an hour and it’s really easy to make! Roasting the salmon and broccoli gives a great flavour and texture and the silky sauce, flavourful with lemon and Parmesan, makes a restaurant-style meal that will impress the whole family. Serve whole grain brown rice, whole wheat noodles or boiled potatoes on the side.

  • Prep: 15 min
  • Cooking: 15 min
Yields 4 Servings
roasted salmon and broccoli with lemon parmesan sauce


  • 2 cloves garlic divided
  • 1/4 tsp (1 mL) salt
  • Pepper
  • 1 tbsp (15 mL) butter melted, divided
  • 2 tsp (10 mL) olive oil
  • Grated zest of 1/2 lemon
  • 1/4 cup (60 mL) freshly squeezed lemon juice
  • 6 cups (1.5 L) broccoli florets (about 1 large bunch)
  • 4 pieces salmon fillet 1/2-inch (1 cm) thick (each about 4 oz/125 g)
  • 2 tbsp (30 mL) cornstarch
  • 2 cups (500 mL) milk
  • 1/4 cup (60 mL) Parmesan cheese grated
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Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.

In a small bowl, combine 1 clove of garlic, salt, 1/4 tsp (1 mL) pepper, 1 tsp (5 mL) of the melted butter, oil and 2 tbsp (30 mL) of the lemon juice.

On prepared baking sheet, drizzle about half of the garlic mixture over broccoli and toss to coat; spread over half of the baking sheet. Pat salmon fillets dry and place on baking sheet beside broccoli, spacing fillets at least 1/2 inch (1 cm) apart. Brush with remaining garlic mixture. Set aside.

In a small saucepan, heat remaining 2 tsp (10 mL) butter over medium heat. Sauté remaining clove of garlic for 1 minute. Whisk cornstarch with milk and stir into saucepan; bring to a boil, whisking often. Boil, whisking, for about 3 minutes or until slightly thickened. Remove from heat and whisk in lemon zest and Parmesan cheese; drizzle in remaining lemon juice, while whisking, until blended. Season to taste with pepper.

Meanwhile, roast broccoli and salmon for about 8 minutes or until broccoli is browned and tender and salmon just flakes easily with a fork.

Divide broccoli and salmon among serving plates and drizzle with sauce.


If the salmon fillets are thicker than 1/2-inch (1 cm), and place the salmon on one side of the baking sheet and toss the broccoli with the garlic mixture in a large bowl. Roast the salmon for 2 to 4 minutes (depending on thickness), then add the broccoli to the other side of the baking sheet and continue roasting as directed. Start roasting the salmon before making the sauce so they’re ready at the same time.

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Nutritional information

Per serving
Energy: 454 Calories
Protein: 35 g
Carbohydrate: 21 g
Fat: 26 g
Fibre: 3.7 g
Sodium: 382 mg

Top 5 Nutrients

(% DV*)
Calcium: 24 % / 269 mg
Selenium: 76 %
Vitamin B12: 238 %
Vitamin C: 219 %
Vitamin D: 304 %