Balsamic Rosemary Glaze

1. In a medium saucepan, combine all ingredients for the balsamic reduction: balsamic vinegar, chicken broth, honey, dijon mustard, garlic, and rosemary.
2. Over medium high heat bring to a roiling boil, boil for two minutes, then reduce the heat and simmer on medium-low for 30-45 minutes (while the sheet pan dinner is cooking) until it reduced to about half the amount starting with and thickened.
3. Remove from heat and allow to cook (will continue to thicken while cooling.)

Sheet Pan Salmon, Broccoli & Cherry Tomatoes

1. Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Wash the broccoli and cut into 1/4 inch steaks (thin slices). This is optional, you can just throw it on the pan if in a hurry but I feel like it cooks through better and gets a little crispier when cut.
3. Place the broccoli on your sheet pan, drizzle with olive oil (about 3 tablespoons).  Add garlic, red pepper flacks, and onion powder on top and toss with your hands till the broccoli is coated with oil and spices are distributed evenly. Sprinkle with salt and pepper.
4. Cook broccoli in oven for about 13-14 minutes.
5. While the broccoli is cooking wash your tomatoes and place them in a medium bowl.  Drizzle with olive oil (about 2 tablespoons) and sprinkle with salt and pepper. Toss to coat.
6. Remove the broccoli from the oven and flip.  Add in the tomatoes and distribute evenly.
7. Clear a space in the middle of the pan and add your salmon.  Brush or drizzle with a little olive oil if desired and sprinkle with salt and pepper.  Top with thin slices of lemon and chopped rosemary. Sprinkle pan with pine nuts or sliced almonds (optional).
8. Cook sheet pan in the oven until salmon is cooked through, about 12-14 minutes.
9. Remove from oven and serve with rice, quinoa, potatoes or whatever sides you like.  You can either drizzle the balsamic glaze on top or serve on the side.