HERB CRUSTED SALMON WITH GARLIC & CHILLI BROCCOLI
This is a super tasty, super speedy way of jazzing up some salmon and broccoli for a weeknight dinner.

INGREDIENTS

Serves 4

FOR THE SALMON

x4 salmon fillets, skinless for preference

25g butter, melted

1tbsp light brown sugar

2tbsp dijon mustard

1 bunch fresh parsley, finely chopped

Zest of 1 lemon

Zest of 1 lime

50g breadcrumbs

1/4tsp salt

Few twists of freshly ground black pepper

FOR THE BROCCOLI

Vegetable oil

400g tenderstem broccoli (or regular broccoli florets)

2tbsp water

4 garlic cloves, finely chopped

1 red chilli, finely chopped

Squeeze of honey

1/4tsp salt

METHOD

1

Preheat the oven to 190°C. Line a baking tray large enough for your salmon fillets with some baking parchment, place the salmon fillets on top and set aside.

2

Combine the butter, sugar, dijon mustard, fresh parsley, lemon and lime zest, salt, pepper and breadcrumbs together to make the crust for the salmon. Divide evenly between the salmon fillets, gently packing it on top of each fillet to form a thick crust. Bake in the oven for 12 minutes.

3

Meanwhile, prepare the broccoli. Preheat some oil in a wok or large frying pan over medium-high heat. Once hot, add your broccoli. Stir fry for 2 minutes. Turn the heat right down to as low as it will go. Add the water, cover with a lid and allow to steam a bit for around 4 minutes. Then, remove the lid, turn the heat back up and stir fry until any residual moisture evaporates from the pan. Throw in the garlic and chilli, and stir fry for another minute. Remove from the heat, drizzle with some honey and add the salt.

4

Serve the salmon with the broccoli on the side. Enjoy!

Serving Suggestion

For an extra side dish, I'd recommend some roasted sweet potato. Simply cut a few unpeeled sweet potatoes into wedges, and coat in 1tsp cornflour, 1tsp smoked paprika and some salt and pepper. Drizzle with oil and roast for 35 minutes. Alternatively, someoven chips would be great too.

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