Salmon & Broccoli 
with Tangy Lemon Herb Sauce

This super-fast fish dish is ideal for entertaining: The colorful combination of vibrant green broccoli and pink salmon topped with silky smooth sauce will wow guests yet won’t relegate you to the kitchen, thanks to minimal hands-on time.

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Prep Time
10 min
Cook Time
15 min
25 min


  • 2 8-oz thick-cut boneless, skinless wild 
salmon fillets
  • 1/4 tsp ground black pepper, plus additional, to taste
  • 1 tbsp olive oil
  • 1 cup low-sodium fish or vegetable broth, divided
  • 1 leek, thinly sliced crosswise, white and pale green parts only
  • 1 head broccoli, cut into thin spears
  • Juice of 1 lemon, divided
  • 6 oz plain Greek yogurt
  • 2 tbsp finely chopped fresh tarragon
  • 2 tbsp finely chopped fresh mint leaves
  • Sea salt, to taste


  1. Preheat oven to 350°F.
  2. Pat salmon dry with paper towel and season with pepper. In a large braiser or ovenproof sauté pan, heat oil on medium-high. Add salmon and sear for 3 minutes per side, until lightly golden. Transfer salmon to a plate and keep warm.
  3. Reduce heat to medium and add 1/4 cup broth to pan. Add leek and cook for 2 minutes, stirring, until liquid evaporates and leeks soften. Add remaining 3/4 cup broth and broccoli; mix well.
  4. Return salmon to center of braiser, nestling between leeks and broccoli. Drizzle half of lemon juice over salmon; cover and transfer pan to oven. Cook for 12 to 14 minutes, until salmon and broccoli are tender. Remove from oven and, using a slotted spoon, transfer salmon and vegetables to a platter; cover with foil to keep warm. Reserve 1/2 cup pan juices.
  5. Prepare lemon-herb sauce: In a small bowl, combine yogurt, tarragon, mint, remaining half of lemon juice and reserved 1/2 cup pan juices; mix well. (Add more lemon juice or pan juices as needed to reach desired consistency.) Season with salt and additional pepper.
  6. To serve, halve salmon fillets and plate each with lemon-herb sauce and leek-broccoli mixture.

Nutrition Information

  • Serving Size 1/2 salmon fillet, 1 1/2 cups vegetables, 1/4 cup sauce
  • Calories 300
  • Carbohydrate Content 17 g
  • Cholesterol Content 60 mg
  • Fat Content 12 g
  • Fiber Content 5 g
  • Protein Content 32 g
  • Saturated Fat Content 2.5 g
  • Sodium Content 190 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g