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Pan-roasted salmon with purple sprouting broccoli and anchovy-rosemary sauce
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Total Time:
15 minutes
Roasted salmon with flavorful herby sauce enhances rich flavor and texture.
Ingredients:
  • 1 sprig fresh rosemary leaves picked and very finely chopped
  • 10 good-quality anchovy fillets in oil drained and roughly chopped
  • 1 lemon juice of
  • extra virgin olive oil
  • freshly ground black pepper
  • 4 x 200 g salmon fillets from sustainable sources, ask your fishmonger, pinboned
  • olive oil
  • sea salt
  • 500 g purple sprouting broccoli
Instructions:
  • Preheat your oven to 200ºC/400ºF/gas 6. Next, prepare the anchovy-rosemary sauce by mashing rosemary in a mortar until a paste forms. Add anchovy fillets and continue mashing until paste turns dark green. Stir in lemon juice, olive oil, and pepper until a drizzling consistency is achieved. Heat a large non-stick ovenproof pan. Brush salmon fillets with oil, season with salt and pepper, then sear skin-side down for 2 minutes. Flip and roast in the preheated oven for 3-4 minutes. Boil broccoli in salted water for 3-4 minutes until tender. Confirm salmon is cooked by checking color change from orangey to pink. Be cautious not to overcook. Drain broccoli, toss in some sauce, and plate. Serve salmon on top, drizzle with more sauce before serving.

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