Ingredients
¼cupapricot preserves
1tbspbutter
1tbsphoney
1½tbspdijon mustard
2lbssalmon filet,cut into 6 equal portions
½tspsea salt
¼tspblack pepper
1½lbsbroccoli,cut into medium florets
2tbspolive oil
½tspsea salt,or to taste
¼tspblack pepper,or to taste
1tbspchives or green onion,chopped to garnish
Preparation
Preheat Oven to 450 degrees F. Line a large baking sheet with parchment paper or silpat. Place broccoli florets on lined baking sheet and toss with 2 tablespoon olive oil, and season with salt and pepper, or to taste.
Roast broccoli by itself at 450 degrees 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 salt and pepper, or to taste. Divide glaze evenly between each filet, spreading to coat the top and sides. Bake uncovered at 450 degrees F for 6 to 10 minutes, or until flakey and just cooked through.
