Ingredients
For the salmon
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Two 6 oz. salmon fillets
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Juice of 1 lemon
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½ teaspoon fine sea salt, plus more to taste
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2 tablespoons extra virgin olive oil, plus more for drizzling
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2 garlic cloves, grated with a microplane
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Black pepper, to taste
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Nori, to serve
For the rice
For the broccoli
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1 head broccoli
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¼ teaspoon salt
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1 teaspoon olive oil
Directions
Line a baking sheet with parchment paper and preheat the oven to 425°F.
- Place the salmon on the prepared pan and pat dry with a paper towel. Squeeze the lemon juice over it and season with ½ teaspoon salt.
- Whisk together the olive oil and grated garlic cloves in a small bowl and use a pastry brush to brush over the salmon. Add a few turns of black pepper.
- Bake for 15-20 minutes, until the salmon flakes easily with a fork.
- While the salmon cooks, make the rice and broccoli.
- Rinse the rice in a fine mesh strainer and transfer to a pot with 1½ cups water. Place over medium-high heat and bring to a simmer.
- Cover the pot and cook for 12 minutes, until the water is absorbed. Remove from heat but keep the lid on, steam for 10 minutes. Fluff the rice with a fork.
- Cut the broccoli into 1” florets and wash. Place in a large microwave-safe bowl.
- Pour a few tablespoons of water over the broccoli and cover with a paper towel. Microwave for 3 minutes on high. Carefully remove from the microwave and season with salt and olive oil.
- Serve the salmon with the broccoli, rice, and nori if you’d like.
What You'll Need
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