Do you ever have those nights when you want to be in and out of the kitchen and eating within 30 minutes? Well, we have a great recipe for you: salmon topped with tomato and basil with a side of balsamic roasted broccolini! It is a quick but super healthy dinner that can be prepped and made in about 30 minutes!
This meal delivers a quick and light dinner, the ingredients are super fresh and some of them can even be grown in your garden come Summer! We left out all heavy sauces and went with olive oil, lemon, and balsamic vinegar to season this dish. Although it is currently freezing outside, the tomato and basil are reminiscent of gardening in the Summer, so we are hoping to channel some warm weather our way!
Now, let’s talk health benefits because you all know we love to eat with purpose. The salmon is going to give you great sources of protein and healthy fats without making you feel weighed down. It has a number of other health benefits, but most notably it is high in Omega-3. Omega-3 is considered an essential fatty acid because our body does not naturally produce it, therefore we must consume food high in it or get it through supplements. Omega-3 is super important to heart health, regularly eating salmon can help prevent strokes and collapsing of arteries. Salmon is also high in Vitamins B 6, 12 and D as well as Selenium.
As we mentioned this is a really simple recipe that will allow you to spend more time with your family or loved ones and less time in the kitchen. Our instructions allow for the broccolini and salmon to cook and be prepared simultaneously, but we love starting to cook by prepping all of the ingredients. You’ll see that we used heirloom grape tomatoes, but you can totally use regular ‘ole red grape tomatoes. We suggest using whatever looks the freshest in your grocery store. Also, if you hate spicy you can leave out the red crushed red pepper flakes as they are just an option. Finally, this meal can easily be multiplied for larger quantities so it is perfect if you plan on having a dinner party.
Servings: 2
Ingredients:
2 4-6oz. Wild Caught Salmon filets
A handful of grape tomatoes (we used heirloom tomatoes)
A handful of fresh basil
2 bundles of broccolini
1/2 lemon
Olive Oil
1/2 teaspoon crushed red pepper flakes
Salt and Pepper to taste
Good quality balsamic vinegar
Instructions:
1.) Preheat oven to 400 degrees Fahrenheit(about 200 degrees Celsius).
2.) Rinse and clean the tomatoes, basil, and broccolini. Slice the tomatoes and basil. Cut about 2 inches off the end of the broccolini stem. If your broccolini has extra thick stalks be sure to cut those in half to ensure even cooking.
3.) On a foil lined sheet pan place broccolini so it is spread out and not touching (if they are too close it will taste more steamed than roasted). Drizzle with olive oil, sprinkle crushed red pepper flakes and salt and pepper to taste. Gently toss to evenly coat.
4) Place broccolini in the oven for 10. Remove and drizzle with balsamic vinegar, give it a toss to make sure it is well coated. Place back in the oven for an additional 10-15 minutes or until the edges start to crisp.
5.) As the broccolini is cooking, start preparing the salmon. Place both filets on a tin foil lined sheet pan. Squeeze the juice from a half lemon onto the salmon. Salt and pepper to taste.
6.) Evenly distribute the slices of basil on top of the salmon so it is covered and then line the sliced tomatoes on top of the basil until the salmon is covered.
7.) Place salmon in the oven and cook for 15-18 minutes (depending on what temperature you like to eat salmon).
*If timed right, both the salmon and broccolini should be done cooking at the same time. Broccolini cools very quickly, so serve immediately.
