Kitchen Adventures || Dijon Crusted Salmon

No frills, big flavor, super fast and easy! Ask me what my favorite thing for dinner is and that will likely be my answer. Our weeks are SO packed sometimes that I really don’t have the time or energy to do big elaborate meals during the week, but as I’ve said before… it doesn’t have to be difficult!

I was really impressed with how good this turned out. To make things even easier, you can pre-chop the broccoli into florets so it’s easy to throw in when you’re ready.

Give this a go tonight!

Dijon Crusted Salmon & veggies

INGREDIENTS
12-16 oz Salmon filet (you can get multiples or one big one and cut to your liking)
1-2 TBSP Dijon mustard
1 TBSP Italian Seasoning
1/4 Cup Panko bread crumbs
1/4 Cup Melted Butter
Salt & Pepper to taste

1 Large Broccoli Crown
1 12oz package baby carrots (I used rainbow)
Coconut Oil
Salt & Garlic Pepper to taste

INSTRUCTIONS

Preheat oven to 400 degrees. Line half a baking sheet with foil and create a second “section” by folding another sheet of foil to create a barrier in the middle (or just use 2 baking sheets). On one side, coat the baby carrots with coconut oil and on the other, coat the broccoli with olive oil. Place in the oven to roast for about 25-30 minutes for the broccoli and 30-40 for the carrots or until fork tender. Once done, season the broccoli with a little salt and garlic pepper.

Once you’ve gotten the veggies in, prepare the fish. Line another baking sheet with foil. Place fish skin down on the sheet. Spread a thin layer of dijon on all pieces and season with salt and pepper. Mix Italian seasoning with the bread crumbs and coat the fish. Finish by coating the top with melted butter and put into the oven. Bake for about 15 minutes (or until preferred doneness). To crisp the topping a bit more, finish out with a couple minutes under the high broiler, but be careful not to burn it!

That’s it, y’all! A couple of baking sheets and a bit of timing, but it all goes in at the same temperature.