It's true. Our addictive Soy Ginger is salmon's original "homey." But after tasting this recipe, I have to say: Honey Mustard is making a run for the title!

What you need

1 large head broccoli, 1½ pounds
1 lemon
1/4 cup Tessemae’s Lemon Garlic Dressing
coarse salt and fresh ground black pepper
4 salmon fillets (6 ounces each)
4 tablespoons Tessemae’s Honey Mustard*

What to do

Heat your oven to 450. Cut the broccoli into small florets and very thinly slice the lemon. (Make sure to throw out all of the seeds.) Drizzle the veggies with the Lemon Garlic, season with salt and pepper, and toss to coat. Roast until the broccoli and lemons are tender and nicely browned, about 15 minutes.

While the broccoli roasts, line a rimmed baking sheet with foil and arrange the salmon on top. Spread the Honey Mustard over the fillets.

When the broccoli is done, switch your oven to broil on high heat. Broil the salmon until just cooked through, 6 to 8 minutes. Serve with the roasted broccoli and more honey mustard for dipping.

*If you can't find our Honey Mustard in a store near you, mix 2 tablespoons Dijon mustard with 2 tablespoons honey. It won't be quite the same... but it will work!

Tip: Leave the skin on salmon for broiling! It helps keep the fish moist. Just slide a spatula between the skin and meat when you are taking it off of the baking sheet, it will slide right off.

Serves 4