Lemony Salmon with Broccoli and Tomatoes
Juice 1 lemon into a small bowl to yield 2 tablespoons of juice, then whisk in the
olive oil. Thinly slice the remaining lemon.
Place the broccoli, tomatoes, and garlic in one layer in a large, straight-sided
frying pan with a lid. Sprinkle with the red chilli flakes. Space the salmon fillets
evenly on top. Season with the salt and black pepper to taste. Top with the sliced
lemon. Pour half the lemon-oil mixture and 240 ml water into the pan. Cover
tightly. Bring to a boil, then reduce the heat to medium. Simmer gently, adjusting
the heat as needed, until the fish is cooked through and the broccoli is tender,
about 10 minutes. Scatter the olives on top. Spoon some of the pan sauce and
remaining lemon-oil mixture over each serving.
SERVES 4
2 lemons
2 tablespoons olive oil
1 head broccoli (about 450 g), trimmed and cut into 6-cm-long pieces
280 g baby plum or cherry tomatoes
4 garlic cloves, thinly sliced
¼ teaspoon red chilli flakes
4 (175 g) skinless salmon fillets
½ teaspoon coarse salt
Freshly ground black pepper
140 g pitted Kalamata olives
390 CAL, 20 G FAT (3 G SATURATED), 40 G PROTEIN, 13 G CARB, 4 G
SUGAR, 4 G FIBRE, 511 MG SODIUM PER SERVING