Salmon & purple broccoli tray bake
Fresh wild salmon is almost impossible to find in Greece. As most fish grow thinner in winter, frozen salmon fillets are a quick and reliable source of ω3 fats and are usually perfectly paired with winter broccoli. Purple broccoli is available at farmers’ markets from February to April. Sweeter and crunchier than its green cousin, it tastes amazing when roasted.
This is a perfect midweek recipe, taking less than 20′ from prep to table. Tray bakes are so easy and practical and can be very nutritious and full of flavor.
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 thumb-sized piece ginger, grated
- 1 garlic clove, crushed
- 2 tsp honey
- 4 boneless skinless salmon fillets
- 1 purple broccoli
- 1 tbsp black sesame seeds, optional
Preheat the oven to 200 C. In a bowl, mix together the oil, soy sauce, ginger, garlic and honey. Cut the broccoli in half and then each half in 3 wedges. Line a tray with parchment paper and place the broccoli and salmon on it. Spoon over the glaze and season. Roast in the oven for 10-12 mins, then serve immediately. If preferred you can sprinkle over the black sesame seeds.