John cooked the salmon in a 400F oven for about 8 minutes since the pieces we had were fairly thin. I almost did not have enough time to get the rice reheated and the broccoli cooked! I had made the mustard sauce earlier in the day.

We use this mustard sauce frequently with fish and it is good with the rice and broccoli too.

Mustard Sauce

2 tablespoon Dijon mustard
1 teaspoon whole grain mustard (optional)
1 tablespoon white wine vinegar (or whatever vinegar you have)
1 tablespoon water
Dash of sugar or sweetener 
2 teaspoons olive oil
1 tablespoon capers
2 cornichons, finely chopped (small un-dilled pickles)
Salt and pepper to taste
1 tablespoon chopped parsley

Mix all the ingredients except the parsley in a bowl. Adjust the levels of salt and pepper. Can be made ahead up to this point. When ready to serve, mix in the parsley.