One-Pan Mustard Maple Baked Salmon & Veggies
A gluten-free, low-carb, supper delicious quick & healthy dinner- full of lean protein and heart-helping omega 3s, plus plenty of vitamin C and fiber from the vegetables. All you need is one pan, a few ingredients, and about 30 minutes!
YIELD: 4 servings | PREP: 10 mins | COOK: 20 mins | TOTAL: 30 mins
- 4 tablespoons Dijon mustard
- 4 tablespoons pure maple syrup (not pancake syrup!)
- 3 tablespoons lemon (about 3/4 lemon)
- 2 garlic, minced
- 1 bunch asparagus, ends trimmed
- 3 cups broccoli florets (I buy pre-cut packages from Safeway)
- 2 handful of cherry tomatoes
- 4 salmon fillets, preferably wild Alaskan
- crushed red pepper flakes, to taste
- olive oil
Preheat oven to 400 degrees F.
Wash your fish and place the salmon (skin down if there any) in the middle of a large (13 x 9) baking sheet lined with parchment paper. Sprinkle the fish with crushed red pepper to your preference. Place the veggies around each side of the salmon. Drizzle olive oil over the vegetables.
In a bowl, whisk together mustard, maple syrup, lemon juice, and minced garlic. Brush salmon with half of the mixture and drizzle the rest over the veggies. Bake for 20 minutes or until salmon is just cooked through.
Nutrition Information per serving for salmon
Calories: 240; Total fat: 9 grams; Saturated fat: 1.5 grams; Carbohydrates: 14 grams; Cholesterol: 50 milligrams; Sodium: 125 milligrams; Protein: 25 grams
The cook time for salmon is ten minutes plus ten minutes per inch thickness (a 1 inch piece will need twenty minutes while a 1.5 inch thick piece will require twenty-five minutes).