Honey Mustard Glazed Salmon

🥘 Ingredients

• Dijon mustard
  4 unit
• broccoli florets
  1 lb
• butter
  2 tbsp
• couscous
  1.5 c
• honey
  ½ ounce
• olive oil
  4 tsp
• panko breadcrumbs
  ½ cup
• pepper
• salt
• shallot
  2 unit
• skin-on salmon
  24 oz
• veggie stock concentrate
  2 unit
• walnuts
  2 oz
• water
  1 c

🍳 Cookware

• baking sheet
• small pot
• small bowl
• small bowl
• fork

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Toss broccoli florets on a lightly oiled baking sheet with a drizzle of olive oil and a pinch of salt and pepper . Roast until lightly browned and crispy, about ⏱️ 20 minutes .

   broccoli florets: 1 lb, olive oil: 4 tsp, salt, pepper
2. 

   2

   Peel, halve, and finely chop shallot . Finely chop walnuts . TIP: If you have a food processor, use it to chop walnuts.

   shallot: 2 unit, walnuts: 2 oz
3. 

   3

   Heat 1 TBSP butter in a small pot over medium heat. Add shallot and cook until softened, ⏱️ 5 minutes . Stir in water and veggie stock concentrate and bring to a boil. Stir in couscous , cover, and remove from heat.

   butter: 2 tbsp, water: 1 c, veggie stock concentrate: 2 unit, couscous: 1.5 c
4. 

   4

   In a small bowl , combine panko breadcrumbs , chopped walnuts, and 1 tsp oil. Season with salt and pepper . In another small bowl , combine honey and Dijon mustard to make glaze.

   panko breadcrumbs: ½ cup, salt, pepper, honey: ½ ounce, Dijon mustard: 4 unit
5. 

   5

   With 10 minutes to go on broccoli, remove baking sheet from oven. Place skin-on salmon skin-side down toward one side of sheet and season with salt and pepper . Brush with glaze, then press breadcrumb mixture on top. Roast until salmon is opaque in center and broccoli is crisp and browned, 10-12 minutes.

   skin-on salmon: 24 oz, salt, pepper
6. 

   6

   Fluff couscous with a fork , then transfer to plates. Serve with broccoli and salmon on top.