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
-
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.
-
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.
-
Meanwhile, in a small saucepan, combine all glaze ingredients, bring to a simmer and cook 1 minute then remove from heat and set aside.
-
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.
-
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:Â 455.96kcal
- Fat:Â 27.30g
- Saturated Fat:Â 6.51g
- Trans Fat:Â 0.08g
- Monounsaturated Fat:Â 9.58g
- Polyunsaturated Fat:Â 6.50g
- Carbohydrates:Â 19.46g
- Fiber:Â 3.24g
- Sugar:Â 10.65g
- Protein:Â 34.39g
- Cholesterol:Â 88.25mg
- Sodium:Â 489.18mg
- Calcium:Â 74.83mg
- Potassium:Â 931.83mg
- Iron:Â 1.55mg
- Vitamin A: 53.43µg
- Vitamin C:Â 108.44mg
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