Citrus Roasted Salmon Over Brothy Vegetables
A punchy citrus marinade brightens up salmon and complements a light, barely there brothy medley of broccoli and fingerling potatoes with thyme.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Broccoli (Organic)
6 3 oz
Petite Potato
8 4 oz
Spinach (Organic)
3 1.5 oz
Parsley (Organic)
1/2 0.25 oz
Thyme
1/4 0.125 oz
Lemon
1 0.5 Whole
Protein & more
Atlantic Salmon fillets
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Sweet Marinade
Olive oil
1 0.5 tablespoon
Honey
1 0.5 tablespoon
Prep ahead (optional)
a. Zest and juice lemon. b. Cut potatoes into ¼”-thick coins. c. Chop broccoli into small florets, thinly slice tender stems. d. Leave whole or rough chop spinach. e. ¼” dice yellow onion. f. Rough chop parsley leaves & stems. g. Remove thyme leaves from stem. h. Mince garlic.
Instructions
1
Marinate salmon:
a. With a microplane or the smallest holes of a cheese grater, zest lemon, then juice. Add zest and juice of lemon and thyme (strip leaves from stem) into jar of marinade. Shake vigorously to combine.
b. Cut salmon into 1-1½” pieces. Add to medium bowl. Add citrus marinade; gently toss to coat. Set aside to marinate.
2
Cook salmon:
a. In medium sauté pan over medium-high heat, add 1 tbsp olive oil. Add salmon and cook until caramelized, about 1-2 minutes each side. Continue turning and cooking until salmon is opaque throughout, about 8 more minutes. Set aside. Alternative method: When cooking the salmon, if you want to cut back on the active cooking time, simply sear the salmon and then finish it off in a preheated 425º oven. Once seared on all sides, it should cooked through in the oven in about 10 minutes. You can then move on to cooking the vegetables, so it will save you about 10 minutes of active cooking time.
3
Cook vegetable medley:
a. In second large sauté pan, add 2 tsp olive oil. Add yellow onion (¼” dice), garlic (mince), and ½ tsp salt; sauté until onion is translucent, about 2 minutes.
b. Add petite potatoes (¼”-thick coins) and broccoli (small florets, thinly slice stems). Stir to combine.
c. Add 2 cups water (1 cup for 2-person portion). Stir to combine. Cook until potatoes and broccoli stems are fork-tender but not mushy, about 10 minutes. Add spinach (leave whole or rough chop); stir to combine and lightly wilt spinach.
4
Serve:
a. Divide vegetable medley among bowls. Top with salmon pieces.
b. Garnish with Italian parsley (rough chop leaves and stems).
Chef's notes
If you aren't a fish fan, this sweet, citrusy marinade would be delicious with chicken.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX