Ah, the broccoli. This is the second time during Kids' Week that broccoli has made an appearance, and that is because it is basically the only vegetable my son will touch. If I'm going to make things the kids will eat and succeed in putting a well-rounded meal on the table, broccoli is going to show up a lot. But how do I keep them from getting burned out on broccoli? So far I've tried making it in different ways (steaming, roasting) or alternating it with other vegetables that don't go over quite as well but are similar (green beans, cauliflower, carrots, edamame). This salmon and broccoli roast works great because they both cook on the same pan in about the same amount of time. While the fish and veggies are in the oven, make .
First I preheated the oven to 400F, then I lined a rimmed baking sheet with foil. This salmon fillet is about 1 1/2 pounds, and we had lots left over, about 1/3 of it. (We ate it cold for lunch mixed with the dill sauce and wrapped up in a tortilla with some lettuce.) I sprinkled salt on the fish and tossed broccoli florets (fairly big ones) with olive oil and salt. Roasted about 20 minutes, until the fish flaked easily in the center when prodded with a knife.
While that roasted, I mixed 1/2 cup sour cream (which is what I had; use plain yogurt if you have that) with 2 teaspoons Dijon, 1 tablespoon chopped fresh dill, a pinch of salt and a sprinkling of lemon juice. Adjust to taste. Served the sauce on the side with the fish, bread and broccoli.
My kids love fish, and they love broccoli when it's roasted in the oven so it gets a bit browned and caramelized, so this was a no-brainer. They did not try the sauce.
More fish dinners: