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Sheet Pan Mustard Salmon with Broccolini – vegetarian recipe
Stav Kogan

Sheet Pan Mustard Salmon with Broccolini

Say goodbye to complicated weeknight meals with this 20-minute Sheet Pan Mustard Salmon with Broccolini. It's a healthy, flavorful, and satisfying keto-friendly meal that tastes like you spent hours in the kitchen.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 serving
Calories: 552
Ingredients Method Nutrition

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 (10 g / 0.35 oz) whole-grain mustard
  • 2 tsp (10 g / 0.35 oz) Dijon mustard
  • 4 tbsp (60 g / 2.12 oz) Paleo mayonnaise, for serving
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 lemon, cut into wedges
  • 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.
  • Tuck a few smashed garlic cloves among the broccolini before roasting for an extra layer of aromatic flavor.

Method
 

  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.
  4. In a small bowl, mix the Dijon and whole-grain mustard together.
  5. Spread this mixture evenly over the top of each salmon fillet.
  6. Nestle the salmon fillets among the broccolini on the baking sheet.
  7. Place the lemon wedges around the pan.
  8. Season everything generously with salt and freshly ground black pepper.
  9. 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.
  10. Serve immediately with Paleo mayonnaise for dipping and a squeeze of fresh juice from the roasted lemon wedges.
  11. Patting the salmon fillets completely dry before adding the mustard topping helps it adhere better and allows the skin to get crispier.

Nutrition

Calories: 552kcalCarbohydrates: 12gProtein: 34.3gFat: 42.5g

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