Servings: 6 people For the Apricot Dijon Glaze: 1/4 cup apricot preserves 1 Tbsp unsalted butter 1 Tbsp honey 1 1/2 Tbsp dijon mustard Ingredients for Sheet Pan Salmon: 2 lb salmon filet, cut into 6 equal portions 1/2 tsp sea salt 1/4 tsp black pepper 1 1/2 lbs broccoli, cut into medium florets 2 Tbsp olive oil 1/2 tsp sea salt, or to taste 1/4 tsp black pepper, or to taste 1 Tbsp Chives or green onion, chopped, to garnish
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.