Honey Mustard Glazed Salmon with Broccoli

Name: Honey Mustard Glazed Salmon with Broccoli
Cook time: 15 min
Yield: 4 servings
Ingredients: 30 ml Dijon mustard; 30 ml honey; 15 ml lemon juice freshly squeezed; 6 g garlic finely grated or minced; 15 ml olive oil divided; 2 g kosher salt divided; 2 g black pepper freshly ground; 1 g red pepper flakes optional; 450 g broccoli florets cut into bite-size florets; 15 ml olive oil divided; 3 g kosher salt divided; 680 g salmon fillets skin-on or skinless, 4 fillets of about 170 g each; 8 g fresh parsley chopped, for garnish; 2 g lemon zest for garnish

This sheet-pan main pairs salmon with broccoli and a honey-mustard glaze that reduces into a glossy coating in the oven. The broccoli roasts directly beside the fish, picking up browned edges and a little of the glaze for a simple, complete dinner.

By Julienne

Honey Mustard Glazed Salmon with Broccoli

Cook time: 15 minutes

Servings: 4

Ingredients

30 ml Dijon mustard
30 ml honey
15 ml lemon juice freshly squeezed
6 g garlic finely grated or minced
15 ml olive oil divided
2 g kosher salt divided
2 g black pepper freshly ground
1 g red pepper flakes optional
450 g broccoli florets cut into bite-size florets
15 ml olive oil divided
3 g kosher salt divided
680 g salmon fillets skin-on or skinless, 4 fillets of about 170 g each
8 g fresh parsley chopped, for garnish
2 g lemon zest for garnish

Instructions

Heat the oven to 220°C. Line a rimmed sheet pan with parchment or foil. In a small bowl, whisk together the mustard, honey, lemon juice, garlic, 15 ml of the olive oil, 2 g of the salt, and the black pepper. If using the optional red pepper flakes, whisk them in now. The glaze should look smooth and glossy with no dry mustard visible.
Toss the broccoli with the remaining 15 ml olive oil and 2 g of the salt directly on the sheet pan, then spread it out around the pan edges. Roast for 5 minutes to start tenderizing it. The broccoli should just begin to turn brighter green at the tips.
Pat the salmon dry. Place the fillets in the center of the pan and brush or spoon about half of the honey-mustard glaze over the top, using a total of about 45 ml glaze here. The salmon should be lightly coated and the broccoli should still have room around each piece for roasting.
Return the pan to the oven and roast for 8 to 10 minutes, until the salmon flakes at the thickest part and the broccoli is tender with browned edges. Brush the salmon with the remaining glaze in the last 2 minutes of cooking. The salmon reaches 52°C to 55°C for medium and 60°C for fully cooked; the broccoli should be crisp-tender and lightly charred in spots.
Transfer the salmon and broccoli to plates or a platter. Garnish with the parsley and lemon zest if using. Serve immediately. The glaze should be shiny, the salmon moist and flaky, and the broccoli caramelized at the edges.