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.
Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce
- 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
- 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.