I usually do not like cooked broccoli. But with the juices of this dish, I will have it any night.-Mike
Serves 4
Preheat the oven to 375F (190C)
6 cups (= 1 1/2 pounds) (680 g) organic broccoli florets
1/2 cup (225 g) grated Parmesan or a dairy-free cheese
2 Tbs. (30 ml) olive oil
3 organic garlic cloves, finely grated
1 pound (455 g) organic salmon fillet
2 Tbs. (30 ml) organic lemon zest (about 2 lemons)
2 Tbs. (30 g) capers
black pepper
1. Spread broccoli on a sheet pan.
2. Combine the cheese, oil, and garlic in a bowl and pour over the broccoli.
3. Use you hands to coast them with the cheese mixture.
4. Bake 10 minutes, then remove from the oven.
5. Move the broccoli to the sides of the pan.
6. Place salmon in center and sprinkle with pepper.
7. Top with lemon zest and capers and gently pat these on the salmon.
8. Bake 10-15 minutes, until the salmon easily flakes with a fork and the broccoli is lightly browned and tender.
-modified "Live Natural Magazine"
