Makes 4 servings (1 fish fillet and 1 cup broccoli)
- 1½ tablespoons Dijon mustard
- 1½ tablespoons honey
- ½ teaspoon pepper, divided
- 4 (4-oz.) salmon fillets
- 1 lb. fresh broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ¼ teaspoon salt
Preheat oven to 425˚F. Stir together mustard, honey and ¼ teaspoon pepper in a small bowl. Place salmon fillets on a large rimmed baking sheet lined with aluminum foil, and brush mustard mixture over salmon fillets.
Toss together broccoli, oil, garlic, salt and ¼ teaspoon pepper in a large bowl. Spread broccoli around salmon on baking sheet.
Bake 12 to 15 minutes or until salmon flakes easily with a fork and broccoli is crisp-tender.
Nutrition [Per Serving: 3 oz. turkey and 1 cup vegetables]:
240 calories; 9 g total fat; 1.5 g saturated fat; 27 g protein;
14 g carbohydrate; 3 g fiber; 400 mg sodium