Sheet Pan Panko Salmon & Crispy Broccoli

Preheat the oven to 425 degrees.

In a small bowl, whisk together the Dijon mustard and lemon juice. In another small bowl, mix the coconut sugar, paprika, kosher salt, garlic powder, pepper and oregano. In a medium bowl, combine the panko breadcrumbs, parsley, olive oil and parmesan cheese.

Place the salmon on one side a large sheet pan and coat with the Dijon mustard mixture. Sprinkle the seasoning on top in an even layer, then add the panko mixture. Press gently into the salmon.

On the other side, add the broccoli florets. Toss in the olive oil, lemon juice, salt and pepper. Bake for 15-17 minutes, or until salmon flakes easily with a fork. Serve with brown rice. Makes 2-4 servings, depending on the size of the salmon. Each portion should be about 6 oz of fish. 🤍