Anebriviel: Somehow I think this will taste more of mustard than rosemary. Am I wrong?
Cactuar_Zero: You better crisp that skin if you want these upvotes Mealthy.
TheLadyEve: Hmm…I’ve cooked a lot of salmon and broccoli, but not at the same time. I would be concerned about overcooking the fish or undercooking the broccoli. This recipe might work better if you blanch that broccoli first.
DoctorHubris: So many of these videos lately use maple syrup as the sugar source. Is this the new kale? I typically use honey and I think it would complement the mustard and herbs better. I’m guessing that maple is the new vogue ingredient.
BunsGoSquish: You can tell by the color of the broccoli that fish + vegetables on the same pan means something is getting over cooked.
pulkit97nagar: Veggies? Plural?
chewysowner:
[Original Mealthy.com Recipe] (https://mealthy.com/recipes/1358)
**Ingredients:**
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
**Preparation:**
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.
Hands: Megan
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