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Author Notes: I'm so happy cooking fish in vegetables--this one is easy, fast, and accessible. —Alyce Morgan
- 4 teaspoons Olive oil, divided
- 1 pinch Crushed red pepper
- 1 Small onion, peeled and chopped
- 2 Garlic cloves, peeled and minced
- 2 cups Broccoli florets, cut into 2-inch pieces
- 1 Lemon, juiced, and then cut into fourths
- 1/2 cup White wine (dry)
- 2 Salmon fillets, 6-8 ounces each
- Kosher Salt and Fresh Ground Pepper
- 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.