I have created this recipe many years ago when my daughters were toddlers so that they would eat salmon and broccoli without any revolt! To date, this dish is still at the top of their weekly menu list. We serve it with wholewheat spelt penne pasta and top it with parmesan, lemon juice and scallions for a little bit of zest. —Saboush
dried pasta, penne works well
fresh broccoli florets, cut into bite size pieces
Preheat the oven to 325 F/170 C Fan. Rub the salmon fillets with olive oil, season with a little salt and bake in a paper bag for 15-18 minutes.
In a large pot, bring four quarts of salted water to a boil. Add the pasta. Four minutes before the pasta cooking time is done, add the broccoli.
In a small saucepan, bring the cream and butter to a simmer. Stir in the cooked pasta & broccoli, grated parmesan cheese, and 1 tablespoon of freshly chopped dill. Make sure everything is mixed well together. Remove from the hob, and divide the mixture equally among four plates. Place one salmon fillet on each plate. Sprinkle some scallions, drizzle some lemon juice, and add some salt and pepper.