Balsamic Salmon
with broccoli and tomatoes

Name: Balsamic Salmon
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb Salmon, rinsed and dried; 2 Tbsp + 2 Tbsp Homemade balsamic vinaigrette (Ingredients listed separately); 2 Tbsp Oil, cooking; 2 heads Broccoli, chopped; 1 lb Tomatoes, chopped (Choose your favorite while they're still in season!); 1/4 cup Homemade balsamic vinaigrette (Ingredients listed separately); 2 Tbsp Vinegar, balsamic; 1 tsp Mustard, Dijon; 2 tsp Maple syrup; 1/4 cup Mild-flavored oil (Like grapeseed, avocado, vegetable)

Active: 30 min Total: 1 hr

Original GF Paleo Vegetarian

Enjoy the last of summer tomatoes in our tomato salad and get your omega 3's in with some simple-to-make salmon. Enjoy both with broccoli that makes enough for another meal later this week.
Smarts: Balsamic vinaigrette goes great as a marinade and a dressing!

Dependency

Cumin Lamb Kebabs

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

Balsamic Salmon:

Salmon - 1 lb , rinsed and dried
Homemade balsamic vinaigrette - 2 Tbsp + 2 Tbsp (Ingredients listed separately)
Oil, cooking - 2 Tbsp

Broccoli - 2 meals:

Broccoli - 2 heads , chopped

Tomato Salad:

Tomatoes - 1 lb , chopped (Choose your favorite while they're still in season!)
Homemade balsamic vinaigrette - 1/4 cup (Ingredients listed separately)

Balsamic Vinaigrette (~1/2 cup):

Vinegar, balsamic - 2 Tbsp
Mustard, Dijon - 1 tsp
Maple syrup - 2 tsp
Mild-flavored oil - 1/4 cup (Like grapeseed, avocado, vegetable)

Prep

Broccoli - Prep as directed. This makes enough for Thursday’s salad too. (Can be done up to 3 days ahead)
Cook broccoli - Place into a microwave-safe container. Cover with a wet paper towel and microwave for 2 to 3 minutes, until tender but still a bit crunchy. Reserve half for Thursday night. (Can be done up to 3 days ahead)
Make marinade / vinaigrette - This makes enough for the salmon, broccoli, and tomatoes. Whisk together balsamic vinegar, Dijon mustard, maple syrup (or other preferred sweetener), and cooking oil. Taste and then season with salt and pepper as needed.
Salmon - Divide into desired number of fillets. Rinse and pat dry with a paper towel. Cover in first part of marinade and marinate for at least 30 minutes and up to a day (refrigerate for >30 minutes). (Can be done up to 1 day ahead)
Tomatoes - Prep as directed.

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Make

Heat oven up to 400F (204C) degrees.
Heat a skillet or non-stick pan over medium-high heat. Add cooking oil and then salmon - presentation side down - to heated oil. Sear for ~3 minutes, until salmon is golden.
Transfer to oven (if using a non-stick pan, transfer to a sheet pan first) and cook for another 6 to 10 minutes depending on thickness of salmon and desired done-ness level.
Toss tomatoes with vinaigrette.
Enjoy salmon and broccoli with second part of marinade and tomatoes.

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