One-Pan Rosemary Salmon with Broccoli
- 3 tablespoons whole-grain mustard
- 2 tablespoons Dijon-style mustard
- 1½ tablespoons chopped fresh rosemary
- 1 tablespoon maple syrup
- ¼ teaspoon cayenne pepper
- 1 large pinch salt
- 1 large pinch ground black pepper
- 1 pound broccoli florets
- 2 tablespoons olive oil, or as needed
- salt and ground black pepper to taste
- 4 (6 ounce) salmon fillets
- Preheat oven to 400°F (200°C).
- Mix the whole-grain mustard, Dijon-style mustard, rosemary, maple syrup, cayenne pepper, salt, and black pepper together in a small bowl.
- Spread broccoli florets onto a baking sheet. Drizzle olive oil over broccoli and turn to coat; season with salt and pepper. Rearrange broccoli on sheet to provide four spots in the middle of the sheet for the salmon.
- Lay the salmon fillets into the spots created for them. Spoon the mustard mixture onto the fillets.
- Roast in the preheated oven until the broccoli is tender and the salmon flakes easily with a fork, for 13 to 15 minutes.
Fresh thyme, oregano or tarragon are wonderful substitutions for rosemary. Tangy mustard and maple syrup are natural companions, but you could also try other sweeteners if you prefer. Substitute the syrup with honey or brown sugar for a different flavor.
What others are saying
Melissa Hunter says:
I don't have whole grain mustard but I did use my spicy mustard to make this. It was delicious. I also did asparagus instead of broccoli. This is one of my favorite sheet pan dinners!
Caro Hodgin says:
i used all dijon because i dont like whole grain. i think that made it too strong, still really good but the mustard overwhelmed the salmon a bit.
Sam Akinyele says:
Super easy and low carb! I added garlic and red pepper to spice things up.
Katie Hason says:
This recipe is so good! I love that's it's easy to make and quick. I substituted the Dijon-style mustard with Creole mustard. Next time, I'm going try the salmon and broccoli over brown rice and make a bowl for my weekday meal prep!
Tal Levitas says:
This tasted great. I love salmon with a bit of sweetness and the maple syrup does just that without overpowering the mustard. I bet you could swap honey for the mustard and turn this into a honey dijon salmon recipe!