Tonight, I’m breaking out the sheet pan again for another easy and delicious roasted dinner. The salmon, crispy roast potatoes, and broccoli get cooked on the sheet pan in the oven, and then I’ll serve it with a delicious whole grain mustard sauce with honey. Whole grain mustard has whole mustard seeds in it, which give it a delicious crunch. It’s similar in taste to Dijon mustard. I also love to rub whole grain mustard on pork or chicken before grilling. 

Here’s what you’ll need:

Heat your oven to 500 and put the rack in the lowest position. Mix together the chives, olive oil, whole grain mustard, lemon juice, honey, and a pinch of salt and pepper. This is a time when I love to use my scale. On the nutrition label, it says how much a serving of whatever ingredient you’re using weighs; for example, 1 tablespoon of honey weighs 21 grams, so for 1 teaspoon, we need 7 grams. Squeeze it straight in the bowl, no need to dirty up measuring spoons with sticky substances! I also weighed the mustard, olive oil, and lemon juice.

Set the sauce aside for serving.

Pat the salmon dry with a paper towel and season with salt and pepper. Keep it on a plate in the fridge. I’m going to cook my salmon sous vide, because it’s impossible to overcook, makes zero fish smell in my kitchen, and the texture is so perfectly moist and delicious!

You can roast your salmon in the oven, though, since you probably don’t have a sous vide machine… which is very sad. Line a baking sheet with foil and spray with cooking spray  (for easy cleanup). Toss the potatoes in a mixing bowl with a tablespoon of olive oil and 1/2 teaspoon each salt and pepper. Spread them over half the baking sheet.
Toss the broccoli in the mixing bowl with another tablespoon of olive oil and 1/4 teaspoon each salt and pepper, and spread it on the other half of the baking sheet. 

Roast the broccoli and potatoes for 20-24 minutes, until the broccoli is spotty brown. Then remove the sheet pan from the oven and turn the oven down to 275. Transfer the broccoli to a serving dish and cover to keep warm.
Give the potatoes a stir, and then place the salmon fillets on the empty half of the baking sheet, and roast with the potatoes for 15 more minutes. 

Serve everything with the sauce and lemon wedges.

ROASTED SALMON, POTATOES, AND BROCCOLI WITH MUSTARD SAUCE
1/4 cup minced fresh chives
4 tablespoons olive oil, divided
2 tablespoons whole grain mustard
2 teaspoons lemon juice, plus one lemon cut into wedges for serving
1 teaspoon honey
Salt and pepper
4 salmon fillets
1 pound russet potatoes, peeled, and cut into 1 inch cubes
1 pound broccoli, cut into 2 inch pieces

Adjust oven rack to lowest position and heat to 500. Combine chives, 2 tablespoons olive oil, mustard, lemon juice, honey, and a pinch of salt and pepper in a small bowl. Set aside for serving.

Line a baking sheet with foil and coat lightly with cooking spray. Toss potatoes in a mixing bowl with 1 tablespoon oive oil, and 1/2 teaspoon each salt and pepper. Spread the potatoes on one side of the baking sheet.

Toss broccoli in the mixing bowl with 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Spread on the other half of the baking sheet.

Roast the broccoli and potatoes 20 to 24 minutes, then remove the baking sheet from the oven, and reduce the oven to 275 degrees. Transfer the broccoli to a serving dish and cover to keep warm. Stir the potatoes. Place the salmon fillets on the empty half of the baking sheet and roast with the potatoes for 15 minutes. Serve everything with the sauce and lemon wedges.

Recipe from Cook’s Country Magazine

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