Wild salmon with broccoli and walnuts

Wild salmon with broccoli and walnuts: a quick oven and pan dish with lemon, garlic and turmeric.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 18 min
• Total time: 28 min
• Calories: 480 kcal per serving
• Protein: 38 g
• Fat: 30 g
• Carbs: 12 g

Ingredients

• 2 wild salmon fillets (about 150g each)
• 300g broccoli
• 1 garlic clove
• Juice of ½ lemon
• 2 tbsp olive oil
• 40g walnuts
• 1 tsp turmeric
• Salt, black pepper

Method

You’ll need: frying pan · chopping board · knife

1. Pat the wild salmon dry. Divide the broccoli into small florets, finely chop the garlic and squeeze the lemon.
2. Gently heat the olive oil in a large frying pan. Briefly sweat the garlic, then add the broccoli and cook over a medium heat until tender-crisp.
3. Season the broccoli with turmeric, salt, black pepper and a little lemon juice. Roughly chop the walnuts and toast them briefly in the pan until fragrant.
4. Push the broccoli to the edge of the pan and add the wild salmon. Season with salt, pepper and more lemon juice and cook gently until it's only just juicy inside.
5. Carefully combine everything and season again if needed. Scatter the walnuts over the dish last so they stay crunchy.
6. Serve hot straight away and drizzle with the rest of the lemon juice.

Good to know

When it needs to be simple but still taste like a proper meal, this dish is a good choice. Warm, nutty, fresh and pleasantly clear in flavour.

Swaps

Wild salmon → trout (also provides protein and omega-3 fatty acids); broccoli → Romanesco (similar fibre and vitamin C); walnuts → hazelnuts (more vitamin E, pleasantly nutty); olive oil → ghee (heat-stable and aromatic).

Allergens

Contains fish and walnuts. Suits children well if you check the salmon carefully for bones, and during pregnancy only use fully cooked fish.

Dairy-free recipes