Sheet Pan Honey Mustard Salmon with Roasted Broccoli
Equipment
- Baking Sheet
- Mixing Bowl
- Measuring Spoons
Ingredients
- 4 (6-ounce) salmon fillets
- 4 cups broccoli florets
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges for serving
Instructions
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or foil for easy cleanup.
- In a small bowl, stir together the honey, Dijon mustard, 1 tablespoon of the olive oil, garlic powder, salt, and pepper until smooth.
- Place the salmon fillets on one side of the prepared baking sheet and brush the honey mustard mixture evenly over the top of each fillet.
- In a medium bowl, toss the broccoli florets with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.
- Spread the broccoli in a single layer on the other side of the baking sheet.
- Bake for 15 to 18 minutes, until the salmon flakes easily with a fork and the broccoli is tender with some crispy edges.
- Serve the salmon and broccoli right away with lemon wedges on the side.
Notes
If the salmon fillets are thicker than one inch, add three to four extra minutes to the bake time and check the thickest part for doneness. You can mix the honey mustard sauce earlier in the day and keep it in the fridge so assembly goes even faster at dinner time. Leftovers reheat well in a 350-degree oven for about eight minutes to keep the broccoli from turning soggy.
Course: Main Course
Cuisine: American
Equipment: Baking Sheet, Mixing Bowl, Measuring Spoons
Cuisine: American
Equipment: Baking Sheet, Mixing Bowl, Measuring Spoons