Anti-Inflammatory Style Salmon and Greens
Prep time | 10 minutes
Cook time | 15-20 minutes
Category
Difficulty
Serves
Lunch or Dinner
Easy
2
Ingredients
Salmon Greens Lemon Herb dressing
- 2 salmon fillets, skin on or skinless
- 1 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- ½ tsp ground turmeric ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- Zest of ½ lemon
- 2 cups broccoli florets
- 2 cups baby spinach
- 1 bunch broccolini, roughly chopped
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic, finely sliced
- ½ tsp grated fresh ginger
- ½ tsp ground turmeric
- Sea salt and black
- Pepper to taste
01
Season the salmon
Pat the salmon fillets dry with paper towel.
Combine the smoked paprika, turmeric, garlic powder, salt, pepper and lemon zest.
Rub the seasoning over the salmon, then drizzle with olive oil.
Let the salmon sit for a few minutes while you prepare the greens.
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02
Cook the greens
Bring a large frying pan or skillet to medium-high heat.
Add the olive oil, garlic and ginger and cook for about 30–45 seconds, just until fragrant.
Add the broccoli and broccolini.
Cook for 4–5 minutes, tossing occasionally. You want them tender but still slightly crisp.
Sprinkle over the turmeric and season with salt and pepper.
Add the spinach and cook for another 1–2 minutes, just until the spinach wilts.
Remove the greens from the pan and keep warm.
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03
Cook the salmon
Wipe out the pan if necessary and return it to medium-high heat.
Place the salmon into the pan skin-side down if using skin-on fillets.
Cook for approximately 4–5 minutes without moving the salmon.
Carefully turn it over and cook for another 3–4 minutes, depending on thickness.
The salmon should be cooked through but still moist in the centre. For food safety, Australian food-safety guidance recommends cooking seafood thoroughly; if using a thermometer, check the thickest part.
04
Make the lemon dressing and serving
While the salmon is cooking, whisk together:
Lemon juice
Olive oil
Dijon mustard
Apple cider vinegar
Parsley
Black pepper
Taste and adjust with a little more lemon or salt if needed.
To Serve
Divide the warm greens between two plates.
Place a salmon fillet on top and spoon the fresh lemon dressing over both the salmon and vegetables.
Finish with a little extra lemon zest and freshly cracked black pepper.
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- Juice of ½ lemon
- 2 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp finely chopped fresh parsley
- 1 tsp of finely chopped dill.
- Pinch of black pepper
NotesSalmon provides omega-3 fatty acids, while extra-virgin olive oil, leafy greens, broccoli, ginger, turmeric, garlic and herbs contribute a variety of nutrients and plant compounds. Approximate nutrition per serving: 550–650 calories, 40–45g protein, 35–45g fat and approximately 12–15g net carbohydrates, depending on the salmon and vegetable portions.
Honolua Bay on Maui, Hawaii. One of my all time favorite places. My dream right hander wave.
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