Lemon Salmon with Burnt Broccoli
Guest Blogger Alexandra Raver from donteatthespatula.blogspot.com
If you aren’t eating salmon at least once a week, you should definitely try and add it to your meal plan. Salmon is just such a fresh, fishy fish. But most of all Salmon is so great for you. It is a great alternative to having steak, chicken or pork during the week. It’s light and filling and is by far one of the best sources of omega-3 fatty acids (aka nature’s own heart medicine). Salmon and it’s nutrients also help reduce inflammation, arthritis and help lower cholesterol and blood pressure. Plus you can cook it so many different ways from grilling, pan frying, baking or broiling. This recipe is by far my favorite and easy way to cook salmon with two of my go-to side dishes: burnt broccoli and quinoa.
• 1 lemon
• 1/2 Tbsp sugar
• 1 Tbsp butter
• 2 – 4 ounces skinless salmon fillets
• Ground black pepper
• 1/2 Tbsp snipped fresh dill or 1/4 Tbsp of dry dill
1. Take half the lemon and cut it into thin slices. With the remaining half, juice it and but juice in 1/2-cup measuring cup. Add water to the measuring cup to fill it up. Stir in the sugar and set to the side.
2. In a medium size pan heat butter over medium-high heat.
3. Pat dry salmon and lightly season with salt and pepper.
4. Once pan it hot, add salmon and cook for 2-3 minutes or until the bottom is a nice golden brown, the flip the fillets
5. Add lemon juice mix to pan and top off the fillets with dill and lemon slices.
6. Reduce heat to low-medium, you want the mixture to be at a simmer. Cover the pan and cook for another 5-6 minutes.
7. Remove and serve. I like to take some of the juice left in the pan and pour it over the fish.
• 1/2 a head of fresh broccoli, cut into bit size portions
• 1 Tbsp of extra virgin olive oil
• Black Pepper
• Red Pepper Flakes (optional)
1. Heat oil in a pan over medium heat.
2. Add in cut broccoli and season it with the salt, pepper and red pepper.
3. Let it cook/burn for about 5-10 mins, toss occasionally to get a good burn on all sides.
4. Serve and Enjoy
This recipe serves 2 people.