Photo by Iuliia Nedrygailova
SERVES 4–6
Salmon
1 one-pound whole salmon, or 4 4-ounce salmon fillets
1 teaspoon dried oregano
Kosher salt
Fresh ground black pepper
3 tablespoons olive oil, divided
4 cups broccoli florets, blanched
1 8-ounce container grape tomatoes, or cherry tomatoes cut in half
2 garlic cloves, minced
Sauce
1 teaspoon lemon zest
Juice of one lemon
2 tablespoons fresh thyme
1 tablespoon fresh parsley
1 tablespoon honey
Lemon slices, for garnish
Preheat oven to 400 F. Line a shallow roasting pan/sheet pan with foil or parchment paper and set aside.
Season salmon with oregano, salt and pepper and place in the middle of roasting pan, skin side down. Drizzle with 1 tablespoon olive oil. In a large bowl, toss broccoli and tomatoes with garlic, olive oil, salt and pepper. Arrange around salmon. Roast for 10–12 minutes.
While salmon is roasting, thoroughly combine lemon zest, lemon juice, thyme, parsley and honey in a small bowl. Remove salmon, tomatoes and broccoli to a serving platter and spoon the sauce over the salmon. Garnish with lemon slices and serve.
Chef’s Tip
What is blanching? Blanching is cooking vegetables or fruit in hot water for a short time and then cooling quickly in an ice water bath. This process partially cooks the item to be used later in a fast-cooking process, mainly so it will not be undercooked when eaten.
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