Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Filetto di salmone al forno con ristretto di broccoli

Baked Salmon Fillet with Broccoli Reduction

Name: Baked Salmon Fillet with Broccoli Reduction
Total time: 3000 s
Yield: 2 people
Cuisine: American
Ingredients: 7 oz salmon fillet (frozen is fine too); as needed Olive oil,; as needed Salt and pink pepper (black pepper is also fine),; 1 pinch chopped parsley; 1/2 organic lemon plus grated zest; 12 oz broccoli; 1 1/2 cups vegetable broth; 1/2 yellow onion; as needed Salt and pepper,; as needed Dried savory (thyme is also fine),; 1 1/2 tablespoons butter

Doris @IncucinaconDorotea

Piemonte, Italia

This main course is simple and quick... I might even say light 😉😉 (plus, with the preparation of the broccoli for the reduction, we also get a delicious soup to serve as a main dish)

Doris @IncucinaconDorotea

Piemonte, Italia

This main course is simple and quick... I might even say light 😉😉 (plus, with the preparation of the broccoli for the reduction, we also get a delicious soup to serve as a main dish)

Saved

Ingredients

45/50 min

2 people

7 ozsalmon fillet (frozen is fine too)
as neededOlive oil,
as neededSalt and pink pepper (black pepper is also fine),
1 pinchchopped parsley
1/2organic lemon plus grated zest
For the broccoli reduction
12 ozbroccoli
1 1/2 cupsvegetable broth
1/2yellow onion
as neededSalt and pepper,
as neededDried savory (thyme is also fine),
1 1/2 tablespoonsbutter

Saved

Steps

45/50 min

1

Start by cutting the broccoli into florets, washing, and drying them. Chop the onion.
2

In a high-sided pan, sauté the onion in butter until it becomes translucent. Add the broccoli florets and sauté for a few minutes, then pour in the broth until it almost covers the broccoli. Let it cook for about 20 minutes (or until tender).
3

Remove the nicest florets and set them aside for the final plating.
4

Blend with an immersion blender until smooth and creamy. Adjust with salt, pepper, and savory. (You can serve this as a first course if desired.) Take a generous ladleful and strain it through a fine-mesh sieve (I use a chinois or Chinese strainer). Once the liquid is extracted, return the remainder to the pan.
5

Now move on to the salmon fillets, cutting them in half. (I use frozen fillets when I'm in a hurry; they're good and convenient.) In a bowl, mix oil, salt, pepper, lemon juice, and parsley, and emulsify well. Coat the fillets and let them rest for 10 minutes, turning and massaging them.
6

In a small baking dish, place parchment paper and lay the salmon fillets on it, pouring their marinade over them. Bake in a preheated oven at 350°F for 16 minutes (turning them halfway through).
7

Once cooked, you can plate your fillets with creativity and a sprinkle of lemon zest 🍋 🥰🥰 Enjoy your meal!