Who doesn’t love the ease of one pan dinners like this Herb-Crusted Roasted Salmon with Roasted Broccoli Steaks? It’s fancy yet easy and without fuss. I’m cooking in a vacation kitchen these days. We escaped the snow for awhile 🙂 Living without the usual comforts of my home kitchen has inspired me to prepare one pan simple meals. Good thing the new Whole30 cookbook came along with me. Scrumptious simple main dishes are dog eared for vacation dinners. This was my first one to try and since we could eat fish every night, this recipe will be integrated in our weekly rotation.
The most complicated part of the recipe is making the herb pesto which is blended quickly in a food processor or a blender. Complicated? I don’t think so.
If you’re cooking in for Valentine’s Day this is a lovely romantic dinner for two cooked all in one pan. Cutting the broccoli into steaks does leave behind some stray florets. I’m saving those for a stir fry later on in the week.
While the salmon filet’s and broccoli steaks were roasting, I threw together a green salad. One pan Herb-Crusted Roasted Salmon with Roasted Broccoli Steaks was served. Delicious and easy. Just the way I like it.
Many thanks whole30 cookbook. This is a winner!
Herb-Crusted Roasted Salmon with Roasted Broccoli Steaks (serves 2)
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
6 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon grated lemon zest
1/4 cup almond flour
2 salmon filets (6 ounces each)
3 small heads of broccoli with stems attached (about 1 pound total)
1/2 cup sliced almonds, toastsed
Preheat oven to 400 degrees.
Combine basil, parsley, 4 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper and the lemon zest in a blender or food processor. Cover and pulse until smooth. Pour the herb mixture into a bowl and stir in the almond flour.
Place the salmon filets in a large roasting pan or on a rimmed baking sheet. Pack the herb mixture on the top of each filet.
Trim the broccoli stems to about 3 inches below the florets. Slice the broccoli heads lengthwise into 1 – inch thick slabs (2 or 3 slabs per head), cutting from the bottom of the stems through the crown to preserve the shape of the broccoli. Brush both sides of each broccoli slice with the remaining 2 tablespoons olive oil and sprinkle with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange broccoli in a single layer in the pan around the salmon.
Roast the broccoli and salmon for 25 minutes, until the salmon just barely starts to flake when pulled apart with a fork and the broccoli in lightly browned, turning the broccoli once halfway through the roasting. Sprinkle the broccoli with the toasted almonds before serving.