I'm so happy cooking fish in vegetables--this one is easy, fast, and accessible. —Alyce Morgan
Olive oil, divided
Crushed red pepper
Small onion, peeled and chopped
Garlic cloves, peeled and minced
Broccoli florets, cut into 2-inch pieces
Lemon, juiced, and then cut into fourths
White wine (dry)
Salmon fillets, 6-8 ounces each
Kosher Salt and Fresh Ground Pepper
In This Recipe
To a deep 12-inch skillet or saute pan, add two of the teaspoons of olive oil and the crushed red pepper. Heat over medium heat for a minute or so before adding onion. Cook two minutes and add garlic; cook for another minute.
Add broccoli. Stir in lemon juice, white wine and quartered lemon. Season with a sprinkle each of salt and pepper. Let cook just a minute before laying salmon on top of the broccoli. Drizzle fish with the rest of the olive oil and season well with salt and pepper.
Cover tightly and let cook until fish is just cooked through. Check at six minutes; you may need a couple more minutes depending on the thickness of the fillet. Fish should be just firm and quite moist.
Garnish with cherry tomatoes. Serve hot or at room temperature. Can add parsley rice if a larger meal is needed.