Sheet Pan Crispy Honey Mustard Salmon

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  Mustard, Dijon(30g)

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

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  Honey(30g)
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  Garlic powder(5g)
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  Paprika, Smoked(5g)
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  zest of 1 small lemon
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  Bread Crumbs, Panko, Dry(80g)
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  Butter(30g)
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  Parsley, Fresh(30g)
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  1/2 teaspoon fine sea salt
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  1/4 teaspoon freshly-ground black pepper
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  Salmon
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  Broccoli(454g)
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  Olive oil(30g)

  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. 1Heat the oven to 425°F and line a large half-sheet baking pan with parchment paper.
2. 2In a small bowl, whisk together the Dijon mustard, honey, garlic powder, and smoked paprika until combined.
3. 3In a separate bowl, stir together the panko bread crumbs, melted salted butter, fresh parsley, salt, and pepper until the mixture resembles wet sand.
4. 4Pat the salmon filets dry with a paper towel, arrange them in the center of the prepared baking pan about ½-inch apart, then brush evenly with the honey mustard mixture and sprinkle the panko topping over each filet, pressing gently to adhere.
5. 5Toss the broccoli florets with olive oil until evenly coated, then arrange them in an even layer around the salmon on the pan and season generously with salt and pepper.
6. 6Bake at 425°F for 16–18 minutes, until the salmon registers 135°F on an instant-read thermometer (the internal temperature will rise to 145°F as it rests) and the panko topping is lightly golden brown.
7. 7Divide the salmon and broccoli evenly into 4 airtight containers while hot, then let cool before sealing and refrigerating for up to 4 days.