Lemon-Herb Salmon with Roasted Broccoli

Ingredients

• 4 salmon fillets (about 5 oz each)
• 4 cups broccoli florets
• 1 pint cherry tomatoes
• 1½ Tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and sliced
• 2 Tbsp fresh dill (or 2 tsp dried)
• ½ tsp black pepper

Steps

1. Heat the oven to 425°F and line a sheet pan with parchment.
2. Toss the broccoli and tomatoes with 1 Tbsp of the oil, half the garlic and the pepper. Spread on the pan and roast 10 minutes.
3. Push the vegetables to the sides. Lay the salmon in the middle, brush with the remaining oil and top with the rest of the garlic, lemon zest and dill. Lay lemon slices on top.
4. Roast 10–12 more minutes, until the salmon flakes easily.
5. Squeeze the roasted lemon slices over everything before serving.

Low-sodium tips

• Fresh or plain frozen salmon is naturally low in sodium. Skip smoked salmon, which can have 10× more.
• A splash of lemon juice right before eating makes food taste saltier than it is.