Sheet pan mustard salmon with broccolini is a 20-minute dinner that tastes like a proper weekend project. Salmon fillets take a Dijon and whole-grain mustard crust and roast alongside crisp broccolini and caramelizing lemon wedges on one tray. Two servings at 34.3g protein each, with almost nothing to wash up afterwards.
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 (0.35 oz) whole-grain mustard
• 2 tsp / 10g (0.35 oz) Dijon mustard
• 4 tbsp / 60g (2.12 oz) 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.
Pro Tips
- Pat the salmon fillets completely dry before spreading on the mustard blend — a dry surface helps the crust adhere and lets the skin crisp instead of steam.
- Spread the broccolini in a single even layer on the sheet pan so it roasts and crisps; piled-up stems steam and go limp before the salmon is done.
- Check the salmon around the 10-minute mark: it is ready when it flakes easily with a fork but is still slightly translucent in the very center — the last minute of rest finishes it.
- Tuck a few smashed garlic cloves in among the broccolini before roasting for an aromatic layer that perfumes the whole tray.
- Squeeze the roasted lemon wedges over everything at the table and serve with the Paleo mayonnaise for dipping — the bright acidity cuts the mustard crust perfectly.
Frequently Asked Questions
Can I use frozen salmon fillets for this?
Yes — thaw them fully and pat them very dry before adding the mustard topping. Any surface moisture keeps the crust from sticking and the skin from crisping.
What can I use instead of broccolini?
Thin asparagus spears or broccoli florets roast on the same schedule at 400°F / 200°C. Keep them in a single layer so they crisp rather than steam.
Is this sheet pan salmon keto?
One serving has 12g carbs with 34.3g protein and 42.5g fat, driven by the olive oil and Paleo mayonnaise. The mustard crust itself adds almost no carbs.
How do I know the salmon is cooked through?
After 10-15 minutes at 400°F / 200°C, it should flake easily with a fork and be just translucent at the very center. Pulling it slightly early keeps it moist — it keeps cooking on the tray.
Recipe card below.
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Sheet Pan Mustard Salmon with Broccolini
Ingredients
Method
- Directions
- Preheat your oven to 400°F / 200°C. On a large baking sheet, toss the trimmed broccolini with olive oil until lightly coated.
- 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.
- 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.
- 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.
- Serve immediately with Paleo mayonnaise for dipping and a squeeze of fresh juice from the roasted lemon wedges.
- Patting the salmon fillets completely dry before adding the mustard topping helps it adhere better and allows the skin to get crispier.
