Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce

Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce

Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce

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.

Shall we?

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

Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce

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!

Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce

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!

Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce

Watch our video to learn how to spiralize a broccoli using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


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.

Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • For the salmon:
  • 2 3 oz skinless salmon portions
  • olive oil to brush
  • salt and pepper
  • 2 lemon wedges
  • For the broccoli:
  • 2 large broccoli stems Blade D, noodles trimmed
  • 1.5 cups broccoli florets chopped small
  • ½ teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • pinch red pepper flakes
  • salt and pepper
  • For the sauce:
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon minced shallot
  • 1 garlic clove minced
  • 1/3 cup Dijon mustard
  • ¼ cup vegetable broth low sodium
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • salt
  • freshly ground pepper


  • Preheat the oven to 425. Line two baking sheets with parchment paper. Place the two salmon portions on the sheet and lightly brush with olive oil. Season generously with salt and pepper and squeeze one lemon wedge per portion.
  • In a medium mixing bowl, toss the broccoli florets and broccoli noodles, garlic powder, olive oil and season with salt and pepper.
  • Spread the broccoli mixture out on the other baking sheet. Bake the broccoli and salmon for 14-18 minutes, depending on how thick the salmon is and how done you want it (I usually cook mine for 17 minutes if it’s a medium thickness.)
  • While salmom and broccoli cooks, prepare the dijon sauce: add the oil to a small saucepot and once oil is shimmering, add the shallots and garlic and cook for 1 minute until shallots turn translucent. Add the rest of the ingredients for the Dijon sauce into the saucepot and whisk together to combine. Place the pot over medium-high heat, bring to a boil, and then reduce heat to medium-low and let simmer until thickened, about 7 minutes. Set aside until ready to use.
  • Serve the salmon pieces with the broccoli mixture and pour over with Dijon sauce.


Per serving (1 out of 2) - Calories: 371, Fat: 19g, Carbs: 24g, Fiber: 6g, Sugars: 9g, Protein: 26g, Sodium: 612mg

Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Karen says:
Ali, this dish looks wonderful. Step 4 is a little confusing, though, due to what seem to be a few extraneous words. Surely there's only one sauce pot involved . . . Thanks as always for the recipe!
Anonymous says:
I just received my spiralizer and don't seem to see anything that labels my blades, once I can identify them I can mark them, help!
Anonymous says:
I just ran a zucchini in a couple of the blades ..Found my favorite. Then marked it
Hillary Gras says:
The INSPIRALIZER labels its blades, but in her start guide she gives guidance to a spiralizer equivalent blade.
Judy says:
i calculate this as 7 Smart Points on the WW site.
Judy says:
oops... recalculated at 9 SP
Marilyn says:
Ali... love the new print format, and the inclusion of the nutritional information...thank you... this recipe looks wonderful... am going to try spiralizing the broccoli stems, looks like fun... I always use my peeled broccoli stems for broccoli slaw... yummy.
Bea says:
I calculated this as 5 Smart points. The only ingredients with points are the salmon, olive oil, mustard and honey. There is no way that this is 11 points.
john racher says:
Sorry not for me, yes the broccoli stem , but the cherred broccoli no, the mustard sauce far to strong sorry have had some good recipes from this site but this one is sadly not going in my colletion, lucky made some little egg muffins ,so had sothing with rhe wine, sorry to moan I can cook very well and think steam broc far better, or stir fry, dont understand the sauce just realy strong.
Liz says:
Made this tonight it was excellent ! We will make this often ! THanks so much for the recipe!
Meaghan says:
That's such a great compliment. Thank you!
Karen W says:
Made this dish last night. It was super easy, and delicious! My husband complimented it twice! No leftovers! EZ cleanup because of the parchment paper. Thanks for creating so many tasty creative recipes!
Meaghan says:
We love to hear that, Karen! Thank you for giving it a try!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

made the roasted veggie green enchiladas 🥑 from @thedefineddish cookbook and despite only buying one can of diced green chiles instead of four, it was amazing! 👏🏼 perfect cold day dinner 🥶 looking forward to cooking more from this cookbook! has anyone else made anything from it? what should we try next?? 👇🏼

#thedefineddish #defineddish #enchiladas #vegetariandinner #vegetarianmeals

we’re flying back to new jersey on friday and already starting to miss it here in florida ☀️ the weather’s nice, but I’ll most miss all the time spent with our family together 🙏🏼 for the past (almost) 2 years, we’ve spent a lot of time in florida with my family and that’s been the silver lining of the pandemic 🙏🏼 right now, my grandmother is here and that time is extra special. I don’t think I’d ever have the chance to be with her for this amount of time otherwise, and I am so, so grateful for it 👵🏼💓 photos by @karlakorn 📸 ...