about 45 minutes
Baked Whole Salmon with Broccolini & Fresh Salad Greens
- 1 whole salmon (large enough to feed 4 people), cleaned, scaled, head & tail removed
- 1 lemon sliced into wheels
- Salt & Pepper
- 1 tbsp dry dill
- 1 bunch broccolini
- 3 c salad greens
- 1 c cherry tomatoes, halved
- 2 baby cucumber, cut into wheels
- Olive oil and Vinegar to dress salad
- Sprinkle of salt and pepper for salad
Step by Step Instructions
Set oven to 425°
Rinse the salmon and pat it dry. Place the salmon on a parchment lined baking sheet. Hold the fish open and sprinkle the inside of the salmon with salt, pepper, and the dried dill then stuff the fish with the lemon wheels and close the sides together. Cover the baking sheet with tin foil and close the foil over the sides of the pan. Pop the pan into the oven for 25 to 35 minutes, until just cooked through and flakey but still moist. Cooking time will vary depending on the size of the fish.
While the fish is in the oven prepare the salad and prep the broccolini.
Give the broccolini a good rinse and trim the ends of the broccolini stalks (but leave them long). Get a steaming pot ready to go. Fill the pot with about an inch of water, cover the pot and bring the water to a boil (do not put the steamer into the pot just yet – we are just getting things ready to go!). When the water in the steamer pot has boiled, turn off the heat but keep the pot covered so the water is ready to go when we need it.
Prepare all salad ingredients as noted above and place them all into a large bowl then toss well and set aside in the fridge until you are ready to serve – don’t dress the salad just yet or it will be soggy.
When the fish is done turn the steamer back on and steam the broccolini while you remove the fish from the bones. Steam the broccolini until its bright green and tender crisp – about 5 minutes should do.
When the fish is done remove it from the oven and remove the foil. Peal the skin from the top of the fish and discard it into the compost. Use a sharp knife to remove the fins and discard them into the compost as well. Slice into the salmon from its back, just above the spine and lift and push a little as you slice towards the outer edge. You are attempting to lift the cooked fish away from the bones. It’s tricky because the fish is hot and the cooked fish will not come away from the bone as easily as you would like it to – but, just keep working at it. The fish will separate from the bones in large and small chunks – don’t fret that you don’t have perfect looking filets to serve – you have chunks, and that’s just fine! Do your best!
Place the salmon on a plate and cover with the foil you used to bake the salmon to keep warm while you dress the salad and finish the broccolini.
Remove the salad from the fridge, drizzle with oil and vinegar, sprinkle with salt and pepper, then toss well and serve over 4 plates. Remove the broccolini from the steamer and place it alongside the salads. Uncover the fish and serve it over the broccolini stems. Garnish the salmon with a one of the lemon wheels, serve, and enjoy!