Lemony Mayo Salmon and Broccoli Sheet Pan

Ingredients:

• 16 ounces Atlantic salmon filet
• ⅓ cup mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon dried marjoram
• 2 heads broccoli
• 3 tablespoons olive oil
• ½ teaspoon salt
• Freshly ground pepper, to taste

Prep Ahead:

1. Prep the mayonnaise mixture in a small resealable bag or container. 
2. Break up the broccoli and transfer to a resealable bag or container. 

Store bags or containers in the fridge for 3-4 days or the freezer for up to 3 months.

Prepare From Prepped:

1. If frozen, thaw in the fridge overnight. 
2. Preheat oven to 425*F.
3. Place the salmon filets on one end of the sheet pan and smother with the mayonnaise. 
4. Add the olive oil, salt, and pepper to the bag with the broccoli florets and shake to combine. 
5. Spread the broccoli on the other end of the pan. 
6. Bake 12-15 minutes or until the salmon is cooked through, registers 160*F with a meat thermometer, and the broccoli has softened and is beginning to brown. 

Make From Fresh:

1. Preheat oven to 425*F and line a sheet pan with foil or parchment paper. Lightly spray the foil or paper with cooking spray or rub with a light coating of olive oil.
2. Mix the mayonnaise, lemon juice, and marjoram in a large bowl until combined. Arrange the salmon filets on one end of the sheet pan, and divide the mayonnaise mixture on top of each filet. Use a spoon to spread the mayo mixture so it evenly covers the top of the fish. 
3. Separate the florets of broccoli from the stems, breaking the florets into bite-sized pieces. In the same bowl used for the mayonnaise, combine the broccoli, olive oil, salt, and pepper and toss to combine until the broccoli is coated.
4. Spread the broccoli on the other side of the sheet pan. 
5. Place the pan in the oven and bake for 12-15 minutes, until the fish is cooked through and the sprouts have softened and are slightly browned.