Apricot Dijon Salmon and Broccoli
Make Apricot Dijon Salmon and Broccoli for a quick, glossy baked salmon with roasted broccoli in 25 minutes.
Ingredients
- 1/4 cup apricot preserves
- 1 Tbsp unsalted butter
- 1 Tbsp honey
- 1 1/2 Tbsp dijon mustard
- 2 lb salmon filet (cut into 6 equal portions)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 1/2 lbs broccoli (cut into medium florets)
- 2 Tbsp olive oil
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 Tbsp Chives or green onion, chopped (to garnish)
Instructions
Step 1: Preheat and prepare the sheet
Preheat the oven to 450°F and line a large rectangular metal baking sheet with a sheet of parchment paper or a silpat. Have a clean painted pine wood surface in soft white beneath everything; this is your work surface. Position the lined baking sheet centered on the surface so it’s ready to receive the broccoli and salmon—this tray is the primary vessel and will persist through the process.
Step 2: Toss and briefly roast the broccoli
Toss medium broccoli florets with 2 tablespoons olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon freshly cracked black pepper in a small mixing bowl, then spread the florets on the lined baking sheet and roast at 450°F for 5 minutes to soften the stems and begin caramelizing the tips. Remove the tray from the oven and push the broccoli gently to the long edges of the rectangular sheet so the center is clear for the salmon.
Step 3: Make the apricot Dijon glaze
In a small saucepan combine 1/4 cup apricot preserves, 1 tablespoon unsalted butter, 1 tablespoon honey and 1 1/2 tablespoons Dijon mustard, bring briefly to a simmer until glossy and slightly thickened (about 1 minute), then remove from heat. Transfer the hot glaze into a small stainless or ceramic ramekin placed on the painted pine surface so it’s ready to be spooned or brushed onto the salmon.
Step 4: Arrange salmon and apply glaze
Arrange six equal salmon portions (skin-side-down) in a neat row in the center of the parchment-lined rectangular tray, spacing them evenly. Season each filet lightly with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper (or to taste). Use a small spoon or silicone brush to divide and spread the apricot-Dijon glaze evenly over the tops and sides of each filet so they gleam with a thick, glossy orange coating; leave a small stainless saucepan or ramekin with remaining glaze nearby and a glaze brush resting on the tray rim.
Step 5: Bake until just cooked and finish
Bake the glazed salmon and surrounding broccoli uncovered at 450°F for 6–10 minutes, until the salmon flakes easily and is just cooked through and the broccoli has tender-crisp edges with light caramelization. Remove the tray, sprinkle 1 tablespoon chopped chives or thinly sliced green onion over the hot salmon for a fresh green contrast, and let rest a minute before serving.
Notes
- Pat salmon dry before glazing to help the sauce adhere
- Use room-temperature preserves for easier glazing
- Do not overcook the salmon; remove when it flakes easily
- Roast broccoli in a single layer for best caramelization
- Store leftovers separately to preserve broccoli texture