I don’t know why it’s taken me so long to bring my garlic-Dijon sauce to this blog, but hey, better late than never!
This is going to make my weekly dinner rotation: it’s nutritious, tasty, filling, and comes together quickly.
The only difficult part of this recipe is finding a broccoli stalk large enough to spiralize (aim for at least 1″ in diameter, but 1.5-2″ is much better). The Inspiralizer is the best, because there’s the least amount of waste, so you can spiralize even the smallest of veggies (like a broccoli stem.) #shamelessplug
Broccoli noodles are my mother’s favorite, actually! She usually tosses hers in a skillet with a little olive oil, but I just recently started roasting them, and I love how much of their natural flavors come out. Plus, I LOVE sheet pan suppers, so this recipe has it all.
The broccoli is packed with calcium, the salmon has those much-needed omega-3 fatty acids (just make it wild salmon!), and the sauce pairs perfectly well with everything – it kind of looks like a brown glug, but that’s just because my photography skills aren’t the best – don’t be deterred!
If you don’t want to make your own sauce, a nice teriyaki glaze or even some pesto would work nicely here. Whatever you have on hand – just make sure to do the spiralized broccoli stem + broccoli florets + salmon combo, it’s so easy and healthy!
If you can’t find broccoli stems large enough to spiralize, toss the broccoli florets with potato noodles – it’ll give the dish a nice savoriness and add a filling starch. Or, parsnips would be lovely too!
Gosh, I love spiralizing!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 11 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.