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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
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
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Ingredients
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1 pound
dried pasta, penne works well
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1/2 pound
fresh broccoli florets, cut into bite size pieces
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1 cup
double/heavy cream
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2 tablespoons
butter, divided
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3 tablespoons
freshly grated paermesan cheese
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4
salmon fillets, bones and skin removed
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2 tablespoons
fresh dill, chopped
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salt and freshly ground pepper
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2 stems
finely sliced scallions/spring onions(optional)
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4
slices of lemon, for garnishing
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lemon juice, for drizzling on top
Directions
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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.
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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.
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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.
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