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Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This supper comes together very quickly, and it’s delicious and healthy. Bonus points: It’s a favorite among my kids, who may or may not enjoy it with a large serving of mayo on the side. But hey, I’m all about balance!
3 tablespoons chopped Tuscanini Sun-Dried Tomatoes
2 tablespoons chopped cleaned parsley
juice of 1/2 lemon
1 teaspoon salt
1 teaspoon Pereg Smoked Paprika
1/2 teaspoon Pereg Sumac
2 tablespoons oil
2 pounds (910 grams) salmon, sliced
2 pounds (910 grams) Beleaves Frozen Broccoli
zest of 1 lemon
1 teaspoon salt
1/2 teaspoon fine black pepper
1 teaspoon Tuscanini White Wine Vinegar
juice of 1/2 lemon
Preheat your broiler.
Mix the sun-dried tomatoes, parsley, lemon juice, salt, smoked paprika, sumac, and oil in a bowl. Pour the mixture over the sliced salmon, making sure to coat it well.
Place the salmon on a baking sheet and broil for exactly eight minutes.
Turn off the oven and let the salmon sit in the oven for an additional three minutes. Remove the fish from the oven and let it rest for a few minutes before serving.
For the broccoli, preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Spread the frozen broccoli on a baking sheet.
Mix the lemon zest, salt, pepper, vinegar, and lemon juice in a bowl. Pour the mixture over the broccoli, tossing to coat evenly. Roast the broccoli for 15–20 minutes, until it’s tender and slightly crispy.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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