Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This steamed salmon dish is simple, tasty, and wholesome. Serve over brown rice or quinoa.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Add shallot and garlic and cook until soft and fragrant, about 3 minutes.

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  • Sprinkle salmon fillets with salt and pepper on both sides. Place fillets, skin-side up, in the skillet; cook for 4 minutes. Flip salmon skin-side down and spread shallot and garlic over top. Add broccoli around the fillets, stirring to coat in oil. Squeeze lemon halves over salmon and broccoli.

  • Cover the skillet and steam until salmon is cooked through and flakes easily with a fork, about 5 minutes.

Cook's Notes:

If salmon is frozen, thaw in the refrigerator overnight.

If your skillet doesn't have a top, use a heavy piece of aluminum foil.

Nutrition Facts

445 calories; protein 52g; carbohydrates 16.8g; fat 20.5g; cholesterol 100mg; sodium 205.9mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/21/2020
I really liked that this was a quick one-pan meal. I made a slight change to the cooking method. Once the shallot and garlic was softened, I removed it from the pan so that I could crank up the heat to get a good sear on the salmon. Once I flipped the salmon over to skin-side down, I lowered the heat back down to medium, topped it with the shallot-onion and continued as written. I used a center-cut piece of salmon which was about 1" thick. It came out a nice juicy medium-well, just how I like it. Next time I would probably add more seasoning to the fish. Read More