Give me all the roasted veggies. Roast anything and I can guarantee you it’ll be 5,000 times better. I reeeeeally wish I had learned the art of roasting a long time ago, it would have saved me (and my people) a lot of boiled, frozen lima bean medleys. Blech.
Blackening your salmon takes away a lot of the salmon, fishy taste that many of us don’t love. And it doesn’t add a lot of fat! That’s been another favorite, adding flavor with herbs and lemons and garlic and onions and all varieties of yummy things; except fat and salt. But I still love fat and salt, oh yes I do.
Spice your wild-caught salmon with a little salt, pepper, chili powder, smoked paprika, garlic powder, onion powder, thyme, and as much cayenne as you can stand (I left out the cayenne on some for the little people in my life.) Pan fry it in coconut oil, about 10 minutes total. Just until it flakes. Don’t overdo it.
Blanche some broccoli (boil it for a couple of minutes to soften it a little) while you preheat your oven. Drizzle olive oil all over your broccoli and tomatoes, mix it all around with your hands, then roast them in the oven until the broccoli is a little crisp on some of the ends and the tomatoes and nice and charred. Ugh, so good.
Toss some cooked pasta with plenty of garlic, lemon juice, feta, and the roasted veggies, then serve alongside your spicy, blackened salmon, and that’s about as flavorful as it gets, really.
- 1 pound cherry tomatoes
- 1 head of broccoli
- olive oil
- 1 pound wild-caught salmon
- chili powder
- smoked paprika
- garlic powder
- onion powder
- 1 T coconut oil
- 1 pound pasta cooked
- 4 oz feta cheese crumbles
- 3 lemons
- 3 cloves garlic minced
Preheat oven to 450 degrees. Bring a pot of water to boil, blanche broccoli florets for about 5 minutes, or until they have softened a little. Remove from water with slotted spoon and let dry on paper towels or dish towel.
Line baking sheet with foil. Place blanched broccoli and cherry tomatoes on pan and drizzle with 2 T olive oil. Gently mix with your hands until all veggies are covered. Lightly season with salt and pepper. Roast in oven about 20 minutes, or until edges of broccoli are slightly crisp and starting to blacken and tomatoes are blistered.
Season salmon with salt, pepper, chili powder, smoked paprika, garlic powder, onion powder, thyme, and cayenne. You can be generous with everything except the cayenne. For most, use about 1/8 t for all four filets.
Heat coconut oil in frying pan over medium heat. Place salmon filets skin-side up (seasoned-side down) for about 5 minutes. Flip over skin-side down and let finish cooking until salmon is opaque and cooked-through, another several minutes. Do not overcook your salmon.
When broccoli and tomatoes have roasted, remove from pan and toss with pasta. Add juice of 2 lemons, feta cheese, chopped garlic, and season with salt and pepper as needed. Serve alongside blackened salmon, garnishing with additional lemons.