Broiled Salmon and Broccoli (Print Version)
Salmon and broccoli broiled with lemon Dijon sauce make a fast, vibrant dinner with minimal prep.
# Ingredients:
→ Main
01 -
1 (12-ounce) bag broccoli florets
02 -
2 tablespoons extra-virgin olive oil
03 -
Kosher salt
04 -
Freshly ground black pepper
05 -
2 scallions
06 -
1 medium lemon
07 -
1/4 cup mayonnaise
08 -
2 tablespoons Dijon mustard
09 -
4 (6-ounce) center-cut skinless salmon fillets
# Steps:
01 -
Preheat the broiler and position a rack 2 inches from the heat source.
02 -
Line a large sheet tray with aluminum foil. Toss the broccoli florets with the olive oil and a large pinch of kosher salt and freshly ground black pepper. Spread the broccoli evenly in a single layer. Broil the broccoli while preparing the salmon.
03 -
Thinly slice the scallions and finely grate the lemon zest. Transfer to a small bowl and mix with mayonnaise, Dijon mustard, and a pinch of salt and pepper. Whisk to combine.
04 -
Remove the broccoli from the oven once lightly charred. Use a spatula to stir the broccoli and push it to the outer edges of the baking sheet. Season each salmon fillet with salt and pepper and place them in the center of the baking sheet.
05 -
Spread the mayonnaise mixture evenly over the top of each fillet. Broil the salmon and broccoli, rotating the pan halfway through cooking, until the sauce is golden brown and the salmon is opaque, approximately 5 minutes.
06 -
Cut half of the zested lemon into wedges. Divide the salmon, broccoli, and lemon wedges among four plates and serve immediately.
# Helpful Notes:
01 -
The broiler's high heat chars the broccoli and cooks the salmon quickly, while the Dijon sauce preserves the salmon's moisture.