one skillet garlic basil salmon and broccoli with burst tomatoes
Sliding into your browser with a no-fuss skillet meal primo for blarghuordhlgar Tuesdays.
Can’t fathom that April creeps up on us already. April is a pretty big month over here, since J and I are running Big Sur at the tail end and as a result skipping town for over a week. Baseball starts in April (not that I’m totally hooked right now since the sport has flushed itself down the toilet), Easter lies in April (so many recipes to try!), and my whining about hot weather will inevitably squeeze its way into my everyday vernacular.
Before we discuss April, let’s talk about March 22, which contains this here One Skillet Garlic Basil Salmon. I am digging Italian flavors lately, which is a bit odd since it’s usually the last cuisine I turn to for supper inspiration. Perhaps the herbs and spices used point towards springtime, the lightness and crispness of the season.
Italian recipes are often quite heavy and contain a good deal of cheese or cream, but this buttery one pan meal is flavored mostly with basil, garlic (as the name would imply. Fucken genius) and white wine. The minimalistic ingredient list allows the natural tastes of the starring trio pop out without being smothered.
The Idiots Guide to Dinner
I doubt you who read this is actually an idiot. I think I’m the only one around here who is. I mean, have you read my horrible jokes?
Anywho, if you are an idiot, this recipe is pretty much idiot-proof. Think SPF100 for idiocy.
Start with the salmon. Pat the filets dry and rub with a combination of smoked paprika, lemon juice, dried basil, red pepper flakes, salt, and pepper. Heat a couple tablespoons of oil in a skillet until shimmering, then place the salmons into the pan and sear for a few minutes per side. The key is a nice flakiness and a nice crisp skin.
Move the fish to a plate. Drop in broccoli and a bit more oil. Cook for a few minutes, then add garlic, butter, and tomatoes. Stir everything around occasionally until the tomatoes pop.
Finally, move the pan off the heat and stir in white wine, a bit more butter, olives, and some fresh basil. Slide the salmon filets and any juices into the pan. Spoon the sauce and some tomatoes over each salmon filet. Serve with more basil.
You know it’s quick and simple when I only need one headline to cover the whole process!
Broccoli isn’t imperative, you can use other seasonal veggies like asparagus or even brussels sprouts if you’d like. I always recommend some green in your meal, for the color and the antioxidants both.
I’d serve these with steamed rice, or a big hunk of fresh toasted baguette. There’s no wrong pairing for this dish as far as a carb accompaniment goes. Choose what you enjoy!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Looking for more Italian-inspired dishes?
30 Minute Creamy Sundried Tomato Basil Fish and Tortellini
Oven Fried Italian Cauliflower Parmesan Nuggets
Lentil Bolognese Stuffed Roasted Spaghetti Squash
35 Minute Creamy Mushroom and White Fish Marsala
one skillet garlic basil salmon and broccoli with burst tomatoes
Ingredients
- 4 4-6 oz filets salmon
- 1 tbsp smoked paprika
- 1 lemon, for juice
- 1 tsp dried basil
- 1/4 tsp red pepper flakes
- 2 cups broccoli, chopped
- 3 cloves garlic, minced
- 4 tbsp salted butter
- 2 cups cherry tomatoes
- 1/2 cup dry white wine
- 1/2 cup olives
- 2 tbsp fresh basil, chopped, plus more for garnish
Instructions
- Pat the salmon filets dry. In a small bowl, whisk together the smoked paprika, lemon juice, dried basil, red pepper flakes, and a good pinch of salt and pepper. Rub the salmon filets all over with the seasoning.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Sear the salmon filets 3-4 minutes per side until flaky and crisp all over. Move to a plate.
- Drizzle another tablespoon of oil in the skillet. Toss the broccoli in the oil and cook for 5 minutes, stirring occasionally. Add the garlic, 2 tablespoons of butter, and tomatoes. Heat an additional 4-5 minutes until the tomatoes begin to burst.
- Remove the skillet from the heat. Stir in the white wine, the remaining 2 tablespoons of butter, olives, and the basil. Taste for salt and pepper. Slide the salmon filets back into the pan and baste with the sauce and tomatoes for a couple minutes until heated through. Divide onto plates and serve with additional chopped basil, as desired.
