Skillet Roasted Salmon and Greens

Method

1. 1

   Season salmon on both sides with salt and pepper and set aside to temper 15-20 minutes.

2. 2

   In a large bowl combine marinade ingredients and add the fish. Refrigerate at least 15 minutes and up to 12 hours.

3. 3

   Heat oven to 450 °F.

4. 4

   Trim and halve the Brussel Sprouts. Toss the Brussel Sprouts and Broccolini with 1 TBSP olive oil, salt, and pepper to taste. Arrange the greens in the bottom of an oven safe skillet. A 10 inch cast iron skillet works well here.

5. 5

   Lay the salmon fillets on top of the greens and pour remaining marinade over the fish.

6. 6

   Roast until the fish is opaque but not cooked through, about 10 minutes.

7. 7

   Remove the skillet from the oven and heat the broiler to high.

8. 8

   Brush 1 TBSP Olive Oil over the salmon fillets.

9. 9

   Broil the Salmon until cooking is complete and fish flakes easily with a fork and the greens are tender and just beginning to brown in spots.

10. 10

    Serve salmon and greens over steamed basmati rice and drizzle pan juices over the salmon and rice.