one skillet garlic basil salmon and broccoli with burst tomatoes
Light and lively weeknight supper with buttery rich salmon and flavorful brocs.
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.
Notes
*To store: Components keep well, covered, in the fridge for up to 5 days.
*Wine: I prefer a sauvignon blanc for cooking usually, but really anything works! If you don't cook with wine, substitute an equal amount of vegetable broth.