Say goodbye to complicated weeknight meals and hello to your new favorite 20-minute dinner! This Sheet Pan Mustard Salmon with Broccolini is the epitome of simple elegance. We’re talking flaky, perfectly cooked salmon with a zesty mustard crust, paired with vibrant, tender-crisp broccolini, all cooked on a single pan for ridiculously easy cleanup. It’s a healthy, flavorful, and satisfying meal that tastes like you spent hours in the kitchen, but it’ll be our little secret that it was ready in a flash.
Ingredients
• 2 medium salmon fillets, about 6 oz / 170g each
• 1 bunch broccolini, tough ends trimmed
• 1 tbsp / 15 ml extra virgin olive oil
• 2 tsp / 10g whole-grain mustard
• 2 tsp / 10g Dijon mustard
• 4 tbsp / 60g Paleo mayonnaise, for serving
• Coarse sea salt, to taste
• Freshly ground black pepper, to taste
• 1 lemon, cut into wedges
Instructions
1. Directions
2. Preheat your oven to 400°F / 200°C. On a large baking sheet, toss the trimmed broccolini with olive oil until lightly coated.
3. Pat the salmon fillets completely dry with a paper towel. In a small bowl, mix the Dijon and whole-grain mustard together. Spread this mixture evenly over the top of each salmon fillet.
4. Nestle the salmon fillets among the broccolini on the baking sheet. Place the lemon wedges around the pan. Season everything generously with salt and freshly ground black pepper.
5. Bake for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccolini is tender with slightly crisped edges.
6. Serve immediately with Paleo mayonnaise for dipping and a squeeze of fresh juice from the roasted lemon wedges.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 552
• Fat: 42.5g
• Protein: 34.3g
Pro Tips
• For perfectly moist salmon, check for doneness around the 10-minute mark. It should flake easily with a fork but still be slightly translucent in the very center.
• Ensure the broccolini is in a single, even layer on the baking sheet. This allows it to roast and get crispy rather than steam.
• Patting the salmon fillets completely dry before adding the mustard topping helps it adhere better and allows the skin to get crispier.
• Tuck a few smashed garlic cloves among the broccolini before roasting for an extra layer of aromatic flavor.
FAQ
Q: How do I know when the salmon is perfectly cooked
A: The salmon is done when it flakes easily with a fork. For the best texture, it should still be slightly translucent in the very center. Start checking for doneness around the 10-minute mark to avoid overcooking.
Q: Can I use a different vegetable instead of broccolini
A: Absolutely. This recipe works well with other quick-roasting vegetables like asparagus spears, green beans, or thinly sliced bell peppers. Ensure they are in a single layer to roast properly.
Q: Why is it important to pat the salmon dry
A: Patting the salmon fillets completely dry with a paper towel is a crucial step. It helps the mustard topping adhere better to the fish and allows the skin to get crispier during baking.
Q: How can I add more flavor to this dish
A: For an extra layer of aromatic flavor, you can tuck a few smashed garlic cloves among the broccolini before roasting. Serving with the roasted lemon wedges for a fresh squeeze of juice also enhances the overall taste.
