Foil-Roasted Lemon Salmon
with caesar broccoli / pasta

Name: Foil-Roasted Lemon Salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 1 Anchovy filets (opt), mashed, more to taste; 1 Tbsp Mayonnaise; 2 tsp Mustard, Dijon; 1 Tbsp Lemon juice; 1 tsp Worcestershire sauce (sub Tamari); 1 Tbsp Oil, olive; 1 1/2 lbs Broccoli, florets; 1 Tbsp Oil, cooking; 2 Tbsp Pine nuts (sub any type of chopped nuts); 8 oz Pasta, any gluten-free small shape; 1 Tbsp Oil, olive; 2 cloves Garlic, chopped; 1 Tbsp Butter; 1 Tbsp Mustard, Dijon; 2 tsp Brown sugar; 1 tsp Salt; 1 Tbsp Lemon juice; 1 Lemons, sliced; for roasting Foil; 1 lb Salmon

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

This method of baking fish inside a foil packet helps the salmon to stay moist as it cooks. Roast it on the same pan and at the same time as broccoli for minimal clean-up after dinner.
Smarts: Be sure the foil packet is sealed tight to fully enclose the both the salmon and the butter that tops it.

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

Roasted Caesar Broccoli:

Garlic - 1 clove , chopped
Anchovy filets (opt) - 1 , mashed, more to taste
Mayonnaise - 1 Tbsp
Mustard, Dijon - 2 tsp
Lemon juice - 1 Tbsp
Worcestershire sauce - 1 tsp (sub Tamari)
Oil, olive - 1 Tbsp
Broccoli - 1 1/2 lbs , florets
Oil, cooking - 1 Tbsp
Pine nuts - 2 Tbsp (sub any type of chopped nuts)

Pasta:

Pasta, any gluten-free small shape - 8 oz
Oil, olive - 1 Tbsp

Foil-Roasted Lemon Salmon:

Garlic - 2 cloves , chopped
Butter - 1 Tbsp
Mustard, Dijon - 1 Tbsp
Brown sugar - 2 tsp
Salt - 1 tsp
Lemon juice - 1 Tbsp
Lemons - 1 , sliced
Foil - for roasting
Salmon - 1 lb

Prep

Pasta - (If prepping right before cooking, get oven heating first.) Cook pasta according to package directions. Drain and toss with olive oil (portion for pasta). (Can be done up to 5 days ahead)
Garlic (for broccoli and salmon) - Prep as directed. (Can be done up to 5 days ahead)
Make Caesar dressing - Mash anchovies in a small bowl. To anchovies, add garlic (portion for broccoli), mayonnaise, mustard (portion for broccoli), lemon juice (portion for broccoli), and Worcestershire sauce. Add olive oil (portion for broccoli) while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
Broccoli - Chop broccoli. (Can be done up to 5 days ahead)
Prepare butter - Melt butter in the microwave. Combine with garlic (portion for salmon), mustard (portion for salmon), brown sugar, salt, and lemon juice (portion for salmon). (Can be done up to 5 days ahead)
Lemons - Slice lemons. (Can be done up to 3 days ahead)

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Make

Heat oven to 400F / 204C.
Set foil out on a sheet pan. Add salmon to one half of the foil.
If butter mixture was made ahead, defrost in the microwave until soft. Spread butter over salmon. Top with lemon slices. Fold foil over to enclose salmon and crimp the edges so that the salmon is sealed in.
Toss broccoli with cooking oil. Add it to the same sheet pan as the salmon if there is space (or use a second sheet pan).
Roast salmon and broccoli together until broccoli is tender and salmon is cooked through, 15 to 22 minutes (depending on thickness of salmon). They should finish around the same time, but leave one on the pan to keep cooking if needed.
Toss broccoli with Caesar dressing. Top with pine nuts.
If pasta was made ahead, reheat in the microwave. Fold in some more olive oil if the pasta seems dry.
Serve salmon over pasta (drizzle any cooking liquid from the foil packet over top of the salmon and pasta). Enjoy with broccoli on the side.

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