Servings: 4 1x
Scale
Ingredients
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 ½ tablespoons olive oil, divided
- Zest of 1 lemon (1-2 teaspoons), after zesting cut the lemon into wedges for serving
- 1 large or 2 small garlic cloves, finely minced (2 teaspoons)
- ½ teaspoon dried thyme
- ½ teaspoon fine salt, more to taste
- ¼ teaspoon black pepper
- 4 salmon filets, about 1 inch thick (4-5 oz each)
- Cooking spray
- 1 large head broccoli, cut into florets (4-5 cups)
- 1 lb small red or yellow potatoes, cut in half if large
Instructions
- Preheat the oven to 400°F.
- In a small bowl, whisk together the honey, mustard, 1 tablespoon oil, lemon zest, garlic, thyme, salt, and pepper. Taste and adjust salt as needed. Set aside 3 tablespoons of the sauce for tossing with the potatoes.
- Place the salmon fillets in a shallow bowl. Spoon the remaining honey mustard mixture over top and use a spatula or marinade brush to coat the salmon on all sides. Set aside.
- Generously mist a large rimmed baking sheet pan with cooking spray. Place the potatoes on the prepared baking sheet. Toss the potatoes with the 3 tablespoons reserved honey mustard mixture until well coated. Spread the potatoes, cut-side down, in an even layer on the pan. Bake for 15 minutes.
- Remove the pan from the oven and push the potatoes to one side so they take up about ⅓ of the pan.
- Add the broccoli florets to the opposite end of the pan leaving room for the salmon in the middle.
- Drizzle the broccoli with the remaining ½ tablespoon olive oil and toss until evenly coated. Sprinkle with a pinch of salt.
- Place the salmon on the baking sheet between the potatoes and broccoli. Cook until the salmon flakes easily with a fork, another 8-13 minutes, depending on thickness.
- Serve with lemon wedges.
Notes
If using very thin salmon fillets (less than 1 inch thick), cook the broccoli for 5 minutes before proceeding with step 8 (adding the salmon to the pan) OR cut your broccoli into smaller pieces and proceed with the recipe as written.
Nutrition Information
- Serving Size: 1/4 of the recipe
- Calories: 323
- Fat: 10 g
- (Sat Fat: 2 g)
- Sodium: 528 mg
- Carbohydrate: 36 g
- (Fiber: 4 g
- Sugar: 15 g)
- Protein: 28 g
- Cholesterol: 52 mg