Name: Sheet-Pan Mustard Salmon and Broccoli
Ingredients: 3 heads broccoli, cut into florets; 2 tablespoons olive oil, divided; 1/2 teaspoon crushed red pepper; 1/2 teaspoon garlic powder; salt and pepper, to taste; 1 scant tablespoon smooth Dijon mustard; 1 teaspoon coarse-grain Dijon mustard; 1 tablespoon fresh lemon juice; 2 cloves garlic, minced; 2 6-ounce salmon fillets, skin on; 6 thin slices of lemon; 2 lemon wedges, for serving

Scale

Ingredients

3 heads broccoli, cut into florets
2 tablespoons olive oil, divided
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
salt and pepper, to taste
1 scant tablespoon smooth Dijon mustard
1 teaspoon coarse-grain Dijon mustard
1 tablespoon fresh lemon juice
2 cloves garlic, minced
2 6-ounce salmon fillets, skin on
6 thin slices of lemon
2 lemon wedges, for serving

Instructions

Preheat the oven to 425F. Line a baking sheet with aluminum foil.
On the baking sheet, toss together the broccoli, 1 tablespoon of the olive oil, crushed red pepper, garlic powder and salt and pepper to taste. Spread the florets out on the sheet, then roast for 10 minutes.
While the broccoli is roasting, whisk together the remaining tablespoon of oil with the coarse and smooth Dijon, lemon juice, minced garlic, salt and pepper. Slather the mustard mixture on the salmon fillets.
After 10 minutes, remove the baking sheet from the oven and toss the broccoli, making room for the salmon pieces. Place the fillets skin-side down, then place the lemon slices on top. Roast for 12-15 minutes, depending on the thickness of your fillet. The salmon is done when it is opaque in the center — it will continue to cook for a few minutes even after you take it out of the oven, so don’t be afraid to pull it a minute or two early.
Squeeze the lemon wedges over the salmon and broccoli, and serve with a side of rice or quinoa.

Nutrition

Serving Size: 2