Salmon and Broccoli: Simple, Satisfying, Now

A no-fuss combination that delivers clean protein, vegetables, and comfort in one bowl.

Some meals feel effortless because they simply work. Salmon's buttery richness pairs naturally with broccoli's earthy bite, while sour cream and mushrooms add depth without complexity. This is the kind of dinner you can make on a Tuesday night or serve to people you want to impress—it asks very little but gives back generously.

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Creamy Garlic Salmon with Roasted Broccoli and Mushrooms

Total Time: 25 minutes • Serves: 2

A restaurant-quality dinner featuring pan-seared salmon topped with a tangy sour cream sauce, served alongside roasted broccoli and mushrooms for a complete, healthy meal.

Ingredients

2 salmon fillets (6 oz each)
2 cups broccoli florets
1.5 cups mushrooms, sliced
1/2 cup sour cream
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon lemon juice
Salt and black pepper to taste
1/2 teaspoon dried dill
1/4 teaspoon paprika

Instructions

Preheat oven to 400°F. Toss broccoli and mushrooms with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes until tender and lightly browned.
While vegetables roast, pat salmon fillets dry and season with salt, pepper, and paprika.
Heat 1 tablespoon butter in a skillet over medium-high heat. Sear salmon skin-side up for 4-5 minutes until golden, then flip and cook 3-4 minutes more until cooked through. Transfer to a plate.
In the same skillet, melt remaining butter and sauté minced garlic for 1 minute until fragrant. Remove from heat and stir in sour cream, lemon juice, and dill until smooth. Season with salt and pepper.
Plate the roasted vegetables, top with salmon fillets, and drizzle the creamy garlic sauce over each fillet. Serve immediately.

Quick Variations

Lighter Option

Skip the sour cream or use Greek yogurt instead. A squeeze of lemon and fresh herbs keep things bright and keep the meal feeling unweighted.

Hearty Option

Serve alongside roasted potatoes or rice to soak up the mushroom and sour cream sauce. You might also add a grain bowl base to make it more substantial.

Vegetarian or Flexible Option

Swap salmon for hearty mushrooms, chickpeas, or firm tofu. The sour cream sauce and broccoli anchor the dish just as well without the fish.

Simple Substitutions

Protein Substitutes

Trout or arctic char
Halibut or cod
Chicken breast or thighs
Tofu or tempeh
White beans or lentils

Carb Substitutes

Cauliflower rice
Brown rice
Roasted potatoes
Pasta or egg noodles
Farro or barley

Flavor Boosters

Fresh dill or tarragon
Garlic and black pepper
Lemon zest or juice
Smoked paprika
White wine or sherry vinegar

Common Questions

Can I make this ahead?

The components hold up well separately. Cook the salmon and broccoli in advance, then warm gently and prepare the sour cream sauce fresh just before serving for the best texture.

What if I don't have fresh mushrooms?

Dried mushrooms work beautifully—rehydrate them in warm water first. They're actually more concentrated in flavor and worth keeping on hand.

How do I keep salmon from drying out?

Cook it just until opaque in the thickest part, then let it rest off the heat for a minute. The sour cream sauce also helps seal in moisture as it cools slightly.