Sheet-Pan Herbed Salmon with Lemon-Roasted Broccoli

Rich in Vitamin C and omega-3's, this bright and simple dish enhances circulation and detoxification and increases our "feel good" neurotransmitter, dopamine. Nothing easier than a sheet-pan supper!


  • 2 pounds of wild-caught salmon fillets, Coho or Sockeye
  • ¼ cup plus 1-2 TBSP extra virgin olive oil
  • 1 TBSP ground mustard
  • 1 lemon, zested and slice the rest into wedges or rounds
  • ½ cup parsley, cleaned and chopped
  • ½ cup cilantro, cleaned and chopped
  • 1 bunch of broccoli
  • Sea salt, to taste


  1. Preheat oven to 400 degrees.
  2. Blot salmon fillets with towel and place pieces in a baking dish or sheet.
  3. Mix olive oil, ½ lemon zest, mustard, parsley and cilantro. Spread evenly over salmon. 
  4. Wash and pat dry broccoli. Cut up into florets and toss with the remaining olive oil, lemon zest and a sprinkle of sea salt. Place on stainless steel baking pan.
  5. Place both pans in the oven with the salmon on the upper rack. 
  6. Bake for 15-17 minutes until cooked through and salmon flakes easily. Broccoli should be nicely roasted (but careful not to burn). 
  7. Serve together with extra lemon and more sea salt, to taste. Pairs great with cauli-rice or wild rice. 



Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.