Apricot Dijon Salmon and Broccoli Recipe

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Susanna Cunningham Modified: March 25, 2022
Apricot Dijon Salmon and Broccoli Recipe

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.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes

Serves:

Ingredients

For Apricot Dijon Glaze:

  • ¼cupapricot preserves
  • 1tbspbutter
  • 1tbsphoney
  • tbspdijon mustard

For Sheet Pan Salmon:

  • 2lbssalmon filet,cut into 6 equal portions
  • ½tspsea salt
  • ¼tspblack pepper
  • lbsbroccoli,cut into medium florets
  • 2tbspolive oil
  • ½tspsea salt,or to taste
  • ¼tspblack pepper,or to taste
  • 1tbspchives or green onion,chopped to garnish

Instructions

  1. 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.

  2. 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.

  3. Meanwhile, in a small saucepan, combine all glaze ingredients, bring to a simmer and cook 1 minute then remove from heat and set aside.

  4. 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.

  5. 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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