I’m going on a meditation retreat this week, and wanted to cook something simple to take with me for dinners. Well, simple for me, I guess. No weird ingredients, just a nice homey, nourishing dinner.
Think I need to learn to simplify? Here’s a try...
INGREDIENTS
4 6-ounce salmon fillets, skin on
8 tablespoons softened butter
8 large cloves garlic chopped (about 4 teaspoons)
Zest and juice of 2 large lemons divided (about 2 tablespoons zest and 1/2 cup juice)
1/4 cup chopped fresh dill, roughly chopped
2 tablespoons chopped parsley
1/2 teaspoon freshly ground black pepper divided, plus additional to taste
Additional lemon slices optional
1 pound fresh broccoli florets
Salt and pepper
METHOD
Place a rack in the center of your oven and preheat the oven to 400.
Generously coat a large rimmed baking sheet with nonstick spray.
Arrange the salmon fillets in the center of the sheet.
In a small bowl with a fork, combine the softened butter, garlic, lemon zest, the dill and parsley, and 1/4 teaspoon black pepper. Mash it to create a paste, then rub half of it on the salmon fillets.
If desired, arrange extra lemon slices on top.
Arrange the broccoli around the fish.
Mix the juice of the lemons with the rest of the mash and heat on low in a saucepan for just a couple of minutes. Add more butter if needed.
Drizzle the sauce over the top of the salmon and broccoli.
Place the sheet pan in the oven and cook until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F, about 16 to 20 minutes.* Let rest 3 minutes.
If desired, sprinkle with more herbs, then serve, sprinkled with additional salt and/or pepper to taste.
*The cooking time will vary based on the thickness of your salmon. Thicker (2-inch-plus) slices will need several extra minutes, while thinner slices may cook more quickly.
I don’t eat much pasta or rice, but this would be great (especially the sauce) served over some jasmine or basmati rice.
Enjoy. I’m off to meditate and get all zen.