How To Make Apricot Dijon Salmon and Broccoli
Cooked in just one pan, this salmon and broccoli meal is a convenient recipe to have on hand especially on those busy weeknights.
Serves:
Ingredients
For Apricot Dijon Glaze:
- ¼cupapricot preserves
- 1tbspbutter
- 1tbsphoney
- 1½tbspdijon mustard
For Sheet Pan Salmon:
- 2lbssalmon filet,cut into 6 equal portions
- ½tspsea salt
- ¼tspblack pepper
- 1½lbsbroccoli,cut into medium florets
- 2tbspolive oil
- ½tspsea salt,or to taste
- ¼tspblack pepper,or to taste
- 1tbspchives or green onion,chopped to garnish
Instructions
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Preheat Oven to 450 degrees F. Line a large baking sheet with parchment paper or silpat. Place broccoli florets on lined baking sheet and toss with 2 tablespoon olive oil, and season with salt and pepper, or to taste.
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Roast broccoli by itself at 450 degrees F for 5 minutes to soften, since broccoli needs a little more time to cook than salmon then remove from oven.
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Meanwhile, in a small saucepan, combine all glaze ingredients, bring to a simmer and cook 1 minute then remove from heat and set aside.
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Push broccoli to the long sides of the baking sheet and arrange salmon (skin-side-down) in the center, leaving a little space between each filet.
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Season salmon with salt and pepper, or to taste. Divide glaze evenly between each filet, spreading to coat the top and sides. Bake uncovered at 450 degrees F for 6 to 10 minutes, or until flakey and just cooked through.
Nutrition
- Calories: 455.96kcal
- Fat: 27.30g
- Saturated Fat: 6.51g
- Trans Fat: 0.08g
- Monounsaturated Fat: 9.58g
- Polyunsaturated Fat: 6.50g
- Carbohydrates: 19.46g
- Fiber: 3.24g
- Sugar: 10.65g
- Protein: 34.39g
- Cholesterol: 88.25mg
- Sodium: 489.18mg
- Calcium: 74.83mg
- Potassium: 931.83mg
- Iron: 1.55mg
- Vitamin A: 53.43µg
- Vitamin C: 108.44mg
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