Oven Orange-Dijon Coho Salmon + Garlicky Baby Broccoli & Spring-Mix Salad
Oven-baked (or grill-finished) salmon with a bright orange-mustard glaze—more round and citrusy than the Meyer-lemon scallop sauce you disliked. Paired with quick sautéed broccolini/baby broccoli and a crisp salad.
Back to full listIngredients
- Fresh Coho Salmon Fillet 12–14 oz salmon total (2 portions) $16.99 (per lb)
- Fresh Large Organic Navel Oranges - Each 1 orange (3 tbsp juice + a little zest optional) $2.99
- Dijon mustard 1 tbsp
- Honey 1 tsp (optional)
- Kroger® Sweet Baby Broccoli (or Broccolini) 1 (10 oz) bag baby broccoli OR 1 bunch broccolini $3.99 (baby broccoli) / $4.49 (broccolini)
- Simple Truth Organic® Baby Spring Mix 1 (5 oz) box $3.00 sale
- Green Onions 2, thinly sliced $1.50
- Olive oil 2 tbsp, divided
- Salt to taste
- Black pepper to taste
- Spice World® Fresh Diced Garlic 1 tsp (for broccoli) $3.49
Instructions
- Oven: Heat to 425°F. Line a sheet pan.
- Make glaze: whisk 3 tbsp orange juice, 1 tbsp Dijon, 1 tsp honey (optional), pinch of salt and pepper (and a little orange zest if you want).
- Bake salmon: Place salmon on sheet pan, season with salt/pepper, brush with half the glaze. Bake 10–14 minutes until it flakes easily. Brush with remaining glaze in the last 2 minutes (or right when it comes out).
- Cook broccoli (stove): While salmon bakes, sauté baby broccoli/broccolini in a skillet with 1 tbsp olive oil, salt and pepper. Add 1 tsp garlic near the end; cook until crisp-tender and lightly browned (5–7 minutes).
- Quick salad: Toss spring mix with 1 tbsp olive oil, a squeeze of orange juice (or a splash of vinegar if you have it), salt, pepper, and sliced green onions.
- Serve: Plate glazed salmon with garlicky broccoli and the spring-mix salad.
Health notes: ~600–800 kcal/serving depending on salmon portion and glaze sweetness. Great omega-3s; keep glaze thin for less sugar.
Drink pairing: Washington Chardonnay (lightly oaked) or dry Riesling. Both handle citrus and rich salmon well.