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Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

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