Honey Mustard Glazed Salmon

🥘 Ingredients

• broccoli florets
  6 oz
• butter
  1 tbsp
• couscous
  ½ cup
• dijon mustard
  1 tbsp
• honey
  1 tbsp
• olive oil
  2 tbsp
• panko breadcrumbs
  ¼ cup
• pepper
  1 pinch
• salt
  1 pinch
• shallot
  1 unit
• skin-on salmon
  2 fillets
• veggie stock concentrate
  1 unit
• walnuts
  ¼ cup

🍳 Cookware

• baking sheet
• small pot
• small bowl

1. 

   1

   skin-on salmon panko breadcrumbs dijon mustard walnuts couscous broccoli florets shallot veggie stock concentrate honey salt pepper olive oil butter

   skin-on salmon: 2 fillets, panko breadcrumbs: ¼ cup, dijon mustard: 1 tbsp, walnuts: ¼ cup, couscous: ½ cup, broccoli florets: 6 oz, shallot: 1 unit, veggie stock concentrate: 1 unit, honey: 1 tbsp, salt: 1 pinch, pepper: 1 pinch, olive oil: 2 tbsp, butter: 1 tbsp
2. 

   2

   Wash and dry all produce. Preheat oven to 400°F. Toss broccoli florets on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned and crispy ⏱️ 20 minutes .
3. 

   3

   Peel, halve, and finely chop shallot. Finely chop walnuts. TIP: If you have a food processor, use it to chop walnuts.
4. 

   4

   Heat 1 tbsp butter in a small pot over medium heat. Add shallot and cook until softened ⏱️ 4 minutes . Stir in 1 cup water and veggie stock concentrate and bring to a boil. Stir in couscous, cover, and remove from heat. Let sit ⏱️ 5 minutes .
5. 

   5

   In a small bowl , combine panko breadcrumbs, chopped walnuts, and 1 tsp olive oil. Season with salt and pepper. In another small bowl, combine honey and dijon mustard to make glaze.
6. 

   6

   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 minutes .
7. 7

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