Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
For the salmon:
2 3ozskinless salmon portions
olive oil to brush
salt and pepper
2lemon wedges
For the broccoli:
2large broccoli stemsBlade D, noodles trimmed
1.5cupsbroccoli floretschopped small
½teaspoongarlic powder
1tablespoonextra virgin olive oil
pinchred pepper flakes
salt and pepper
For the sauce:
1teaspoonextra virgin olive oil
1tablespoonminced shallot
1garlic clove minced
1/3cupDijon mustard
¼cupvegetable brothlow sodium
1tablespoonfreshly squeezed lemon juice
1teaspoonhoney
salt
freshly ground pepper
Instructions
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.
Recipe Notes
Per serving (1 out of 2) - Calories: 371, Fat: 19g, Carbs: 24g, Fiber: 6g, Sugars: 9g, Protein: 26g, Sodium: 612mg