Apricot Dijon Salmon and Broccoli
This Apricot Dijon Salmon and broccoli is an easy, excellent one-pan salmon meal. The sweet and savory apricot glaze makes the salmon juicy and flaky.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
- 1/4 cup apricot preserves
- 1 Tbsp unsalted butter
- 1 Tbsp honey
- 1 1/2 Tbsp dijon mustard
- 2 lb salmon filet (cut into 6 equal portions)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 1/2 lbs broccoli (cut into medium florets)
- 2 Tbsp olive oil
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 Tbsp Chives or green onion, chopped (to garnish)
Steps
Preheat Oven to 450˚F. Line a large baking sheet with parchment paper or silpat.
Place broccoli florets on lined baking sheet and toss with 2 Tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp pepper, or to taste. Roast broccoli by itself at 450˚F for 5 minutes to soften, since broccoli needs a little more time to cook than salmon then remove from oven.
Meanwhile, in a small saucepan, combine all glaze ingredients, bring to a simmer and cook 1 minute then remove from heat and set aside.
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. Season salmon with 1/2 tsp salt and 1/4 tsp pepper, or to taste. Divide glaze evenly between each filet, spreading to coat the top and sides. Bake uncovered at 450˚F for 6-10 minutes*, or until flakey and just cooked through.
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