Sheet-Pan Salmon with Broccoli and Lemon

Why it works

One tray gives you omega-3-rich fish and a serving of cruciferous vegetables, roasted in olive oil rather than seed oil. Staggering the tray - broccoli first, then salmon - means both come out cooked properly rather than one raw or one dry.

Ingredients

• 2 salmon fillets
• 1 head broccoli, cut into small florets
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 lemon
• to taste salt and black pepper

Method

1. Heat the oven to 220C (200C fan) and put a large baking tray in to heat up.
2. Toss the broccoli florets with 1 tablespoon of the oil, the sliced garlic and a good pinch of salt.
3. Spread the broccoli in a single layer on the hot tray and roast for 8 minutes.
4. Meanwhile, pat the salmon dry, rub with the remaining oil and season with salt and pepper. Slice half the lemon into thin rounds.
5. Pull out the tray, push the broccoli to the sides and lay the salmon skin-side down in the middle. Top each fillet with lemon slices.
6. Roast for a further 10-12 minutes, until the salmon flakes easily when pressed with a fork and the broccoli edges are browned and crisp.
7. Squeeze the remaining lemon half over everything and serve.

Swaps

Trout or thick mackerel fillets work the same way. Swap broccoli for Tenderstem or halved Brussels sprouts.