Oven-Baked Salmon with Herbs and Broccoli
Source/Author: Mary
Salmon and broccoli pair a northern classic with a vegetable treasured since Roman times, creating a simple, modern dish built on balance and natural flavor.
Ingredients:
| • salt | to taste |
| • ground black pepper | to taste |
| • olive oil | 3 tablespoons |
| • lemon juice | 2.5 tablespooons |
| • sweet paprika | 1/2 teaspoon |
| • broccoli | 1 large head |
| • salmon fillets | 1–1 1/4 lb (450–550 g) |
| • dried parsley | 1 1/4 teaspoons |
| • dried dill (optional) | 1 teaspoon |
| • dried green onion or chives | 1 teaspooon |
| • ice water | for shocking |
SALMON
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or lightly oil it.
3. Pat salmon fillets dry with paper towels and place skin-side down on the baking sheet.
4. In a small bowl, mix 1.5 tablespoon of olive oil, 1.5 tablespoons of lemon juice, dried parsley, dried dill, dried green onion (or chives), sweet paprika, salt, and pepper.
5. Spoon the herb mixture evenly over the salmon, spreading it gently on top.
6. Place the baking sheet in the oven and bake for 14–18 minutes, depending on thickness, until the salmon flakes easily and the broccoli is tender with lightly browned edges.
BROCCOLI
1. Wash the broccoli and cut into medium florets.
2. Peel and slice the thick stem — it cooks beautifully and stays green.
3. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt (the water should taste slightly salty). Add broccoli and cook for 1.5–2 minutes only. The broccoli should turn bright emerald green but stay crisp.
4. Immediately transfer broccoli to a bowl of ice-cold water. Leave for 2–3 minutes, then drain very well.
5. Option A – Quick sauté (best flavor): Heat olive oil in a skillet over medium heat. Add broccoli and toss for 1–2 minutes. Season with black pepper and optional lemon juice. Option B – Oven finish (one-pan with salmon). After blanching and drying, place broccoli on a baking sheet. Drizzle lightly with olive oil and bake at 400°F (200°C) for 5–7 minutes.
TIPS:
- Do not cover broccoli while cooking.
- Do not overcook — color fades fast
SERVING IDEAS:
- Serve with lemon wedges and a drizzle of olive oil or lemon butter.
- Add a side of rice, quinoa, or small potatoes.
- Finish with grated parmesan or shaved pecorino over the broccoli.
- Sprinkle with fresh herbs (dill, parsley, or chives) just before serving.
- Pair with a light yogurt or mustard-lemon sauce on the side. (MUSTARD-LEMON SAUCE: mix 2 tablespoons of Dijon mustard, 1 1/2 tablespoons of freshly squeezed lemon juice, 3 tablespoons of olive oil, 1-2 teaspoons of honey or maple syrup, salt, black pepper.)
- Serve family-style on a large platter for a clean, rustic look.