Sheet Pan Salmon and Broccoli with Harissa Honey Butter Drizzle

Looking for a simple, flavorful sheet pan dinner you can pull together on a busy weeknight? This Sheet Pan Salmon + Broccoli with Harissa‑Honey‑Butter Drizzle is a great option. It uses straightforward ingredients, comes together quickly, and delivers bold sweet‑and‑spicy flavor with minimal cleanup.

Baking salmon on a sheet pan takes the guesswork out of timing and results in moist, flaky fillets in about 12–15 minutes. While the salmon and broccoli roast, you’ll whisk together a quick harissa‑honey‑butter sauce that balances heat, sweetness, and bright citrus notes. The sauce can be spooned over the finished salmon and vegetables or used as a dipping sauce on the side.

Serve the salmon and broccoli over steamed jasmine rice or cauliflower rice for a lower‑carb option. Garnish with fresh cilantro and a little lemon zest for brightness. The recipe is easy to scale up for more people and is forgiving if you prefer less or more spice in the sauce.

Below are the ingredients and step‑by‑step instructions to make this weeknight favorite. The method is straightforward and ideal for cooks who want big flavor with minimal fuss.

Here’s what you’ll need:

• 1 head broccoli, cut into florets
• 2 center‑cut salmon fillets (about 6–8 ounces each)
• 2 tablespoons + 1 teaspoon avocado oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons salted butter
• 1/4 cup honey
• 1 tablespoon harissa (or substitute your favorite hot sauce)
• 3 cloves garlic, minced
• 1 teaspoon lemon zest (about 1/2 small lemon)
• 2 tablespoons freshly chopped cilantro leaves
• Steamed jasmine rice or cauliflower rice, optional for serving

Instructions

Make the sheet pan salmon + broccoli

1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper for easier cleanup.
2. Arrange the broccoli florets on one side of the prepared baking sheet. Drizzle with 2 tablespoons avocado oil and toss to coat, spreading the broccoli so it cooks evenly.
3. Place the salmon fillets in the center of the pan. Brush or rub each fillet with about 1 teaspoon avocado oil so they are evenly coated.
4. Season the broccoli and salmon evenly with kosher salt and black pepper.
5. Roast in the preheated oven until the salmon is cooked through and flakes easily with a fork, about 12–15 minutes depending on thickness.

Make the harissa‑honey‑butter

1. While the fish and broccoli roast, warm a small skillet or saucepan over medium‑low heat and add the butter. Let it melt gently.
2. Add the honey, harissa, minced garlic, lemon zest, and chopped cilantro. Whisk to combine and let the mixture simmer very gently for about 4–5 minutes so the flavors meld and the sauce thickens slightly.
3. Taste and adjust seasoning or heat level as desired. If you prefer milder heat, add less harissa; for more spice, add a touch more or a splash of your preferred hot sauce.

To serve

1. Divide steamed jasmine rice or cauliflower rice between plates, if using.
2. Top with the roasted salmon fillets and broccoli.
3. Drizzle the harissa‑honey‑butter generously over the salmon and vegetables. Garnish with additional chopped cilantro and a little extra lemon zest, if you like. Serve immediately and enjoy.

Photography and styling by Jess Gaertner Creative.