Sheet Pan Crispy Honey Mustard Salmon

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  2 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 tbsp Honey
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  1 tsp Garlic powder
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  1 tsp Paprika, Smoked
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  zest of 1 small lemon
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  0.3 cup Bread Crumbs, Panko, Dry
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  2 tbsp Butter
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  2 tbsp Parsley, Fresh
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  0.5 tsp 1/2 teaspoon fine sea salt
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  0.3 tsp 1/4 teaspoon freshly-ground black pepper
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  4 Salmon(1584g)
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  1 lbs Broccoli
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  fine sea salt and freshly-ground black pepper

Instructions

1. 1Pat the salmon filets dry with a paper towel. In a small bowl, whisk together the Dijon mustard, honey, garlic powder, and smoked paprika until combined.
2. 2In a separate bowl, stir together the panko bread crumbs, melted salted butter, fresh parsley, lemon zest, fine sea salt, and freshly-ground black pepper until the mixture resembles wet sand.
3. 3Heat a large skillet over medium-high heat and add a thin coating of olive oil. Once shimmering, add the broccoli florets and cook 4–5 minutes, stirring occasionally, until the edges begin to char and the florets are tender-crisp. Season with fine sea salt and freshly-ground black pepper. Transfer to a plate.
4. 4Return the same skillet to medium-high heat with a light coating of olive oil. Arrange the salmon filets skin-side up in the pan, spacing them about ½-inch apart. Cook 3–4 minutes without moving until the bottom is opaque and lightly golden.
5. 5Flip the salmon skin-side down, brush each filet evenly with the honey mustard mixture, and sprinkle the panko topping over each, pressing gently to adhere. Cook 4–6 minutes over medium-high heat until the panko is lightly golden brown and the salmon registers 135°F on an instant-read thermometer.
6. 6Return the broccoli to the skillet to warm through, about 1 minute.
7. 7Divide the salmon and broccoli evenly into 4 airtight containers while hot, then let cool to room temperature before sealing and refrigerating for up to 4 days.