Preheat Oven to 450˚F. Line a large baking sheet with parchment paper or silpat.
Place broccoli florets on lined baking sheet and toss with 2 Tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp pepper, or to taste. Roast broccoli by itself at 450˚F for 5 minutes to soften, since broccoli needs a little more time to cook than salmon then remove from oven.
Meanwhile, in a small saucepan, combine all glaze ingredients, bring to a simmer and cook 1 minute then remove from heat and set aside.
Push broccoli to the long sides of the baking sheet and arrange salmon (skin-side-down) in the center, leaving a little space between each filet. Season salmon with 1/2 tsp salt and 1/4 tsp pepper, or to taste. Divide glaze evenly between each filet, spreading to coat the top and sides. Bake uncovered at 450˚F for 6-10 minutes*, or until flakey and just cooked through.
Notes
*A thinner, leaner, wild-caught salmon filet will take closer to 6 minutes and thicker farmed fillet takes closer to 10 min.
Nutrition Facts
Apricot Dijon Salmon and Broccoli
Amount per Serving
Calories
326
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
19
%
Cholesterol
88
mg
29
%
Sodium
551
mg
24
%
Potassium
1099
mg
31
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
33
g
66
%
Vitamin A
825
IU
17
%
Vitamin C
101.1
mg
123
%
Calcium
74
mg
7
%
Iron
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.