Rustic-style salmon fillets with coarse sea salt, garlic and lemon, and simple, flavorful servings of broccolini transports you to the wilds of the Pacific Northwest, camping under the stars, and enjoying salmon as it was truly meant to taste.
Skin-On Sockeye Salmon Fillets, thawed and patted dry
QTY 2
Olive Oil
QTY 2 Tbsp.
WFF Coarse Sea Salt, to taste
WFF Freshly Ground Black Peppercorns, to taste
WFF Broccoli Florets, thawed
QTY 1 Package
Whole Garlic Cloves, halved
QTY 3
Meyer Lemon, sliced 1/8” thick
QTY 1
Pre-heat oven to 425°F.
Drizzle 1 Tbsp. olive oil in a large 12” cast iron skillet and place in the oven. In a small bowl, toss broccolini with garlic, lemon, olive oil, salt and pepper. Remove hot skillet from oven, place broccolini on one side of pan and return to oven to roast for 5 minutes.
Season salmon with olive oil, salt and pepper. Remove skillet with partially roasted broccolini from oven, place salmon, skin-side down, next to broccolini. Return to oven and continue roasting for 8 minutes, or until salmon is thoroughly cooked.*
Serve directly from the pan to serving plates. *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F
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