If any fish could be called the healthiest, salmon would probably be named the winner. Salmon is high in omega three fatty acids which are so good for you, nutritionists call them essential. High in protein and carb-free, salmon is also super tasty and the flakey, meaty texture makes what is already a great fish even better. This is a wonderful light lunch or dinner that I know you will love as much as I do. More carb-free and low carb recipes at “Low Carb Recipes”.
Ingredients – Serves four
1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 4 portions
1 tablespoon chopped fresh rosemary or 1 teaspoon dried, divided
1 teaspoon salt, divided
2 heads broccoli (1-1 1/2 pounds), trimmed
1 1/2 tablespoons extra-virgin olive oil, divided
1 small onion, diced
3 tablespoons raisins
2 tablespoons pine nuts
1/2 cup water
Season the salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking. Cut the broccoli into florets with 2-inch-long stalks. Remove the tough outer layer of the stalk with a vegetable peeler. Cut the florets in half lengthwise.
Heat 1 tablespoon oil in a large wide saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add raisins, pine nuts and the remaining rosemary; toss to coat with oil. Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes. Add the broccoli, season with the remaining 1/2 teaspoon salt and toss to combine. Add water and bring to a boil. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated, 8 to 10 minutes.
Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.
To serve, divide the broccoli among 4 plates. Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.
Nutritional information per serving
Protein 32 grams
Carbohydrate 16 grams
Fat 14 grams