With beautiful wild salmon, you can keep the rest simple. Sear it in a hot skillet, drop in broccoli, and slide it into the oven to finish. Drown everything in lemon and butter.
What You Get
Wild salmon (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 10 minutes
Total Time: 15 minutes
Preheat the oven to 425ºF. Trim the baby broccoli. Smash 3 cloves of garlic. In a bowl, combine the baby broccoli and garlic, drizzle with 2 tablespoons olive oil, season with salt, and toss to coat.
Remove the salmon from the packaging, pat dry with paper towels, and season with salt and pepper on both sides. In a large cast-iron skillet or ovenproof pan over medium-high heat, warm 1 tablespoon olive oil. Add the salmon, skin-side down, and cook until opaque about halfway through, 2 to 3 minutes. Flip the fish with tongs or a spatula and nestle the baby broccoli and garlic around the salmon. Transfer the pan to the oven and roast until the salmon flakes easily when pierced with a fork, but is still pink at the center, and the broccoli is tender, 5 to 6 minutes.
Transfer the salmon and broccoli to plates, and add a pat of butter and squeeze of lemon. Grind with pepper and serve warm.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.