5 Ingredient Oven Poached Salmon with Cherry Tomatoes and Broccoli makes for the perfect quick and easy weeknight dinner. Ready in 30 minutes with minimal clean up. Low carb, high protein. Gluten Free, Dairy Free and can be made Paleo.
Salmon is my favorite fish. I can eat it all the time and never get sick of it. It’s awesome in the form of salmon cakes, broiled with pesto, pan seared with salad, smoked with eggs for breakfast, you get the idea. I think it’s safe to say I love to create recipes with salmon.
What I hadn’t done with salmon yet though? Oven poached salmon. Salmon in aluminum foil parcels is something I had yet to make. I kind of just woke up one morning with my mind set of cherry tomato and broccoli oven poached salmon.
Luckily the Colombian grocery stores do in fact carry cherry tomatoes. I was worried at first, this simply would not work with regular tomatoes. Also, what is it with tomatoes in Latin American countries? Is it just me or are they entirely lacking in that juicy awesome heirloom tomato flavor and scent? I would think (well this is based on no former agricultural tomato knowledge whatsoever) that Nicaragua, Costa Rica and Colombia would all have super flavorful tomatoes. Nope. They do not even compare with US summer heirloom tomatoes, or even spring European tomatoes. In Russia at my grandmother’s country house I would eat tomatoes like apples, they were so good. Wouldn’t even think to do such a thing here. Luckily the cherry tomatoes seem to be better.
I digress. Back to this dish.
The idea here is you layer broccoli florets and cherry tomatoes on rectangular pieces of tin foil, drizzle with extra virgin olive oil and tamari (omit for paleo version) and sprinkled with salt and pepper. This is the veggie base of the dish.
Then you top the veggies with a beautiful vibrant and colorful piece of salmon fillet. Skin up or skin down is up to you. I did two with skin up and two with skin down – and didn’t notice much of a flavor different either way. Seal those parcels right up – and try to make sure you cut off a long enough piece of aluminum foil. The first time I made this dish I had to double wrap each parcel as the original piece of tin foil was wayyyy to short.
Then pop all the parcels into the oven for 20-25 minutes and dinner is ready. I cannot think of a healthier more nutritious meal. This is packed full of protein, fiber, and vitamin C while being low carb and completely grain free. 26 grams of protein per parcel! There is minimal oil here and nothing is pan fried. Everything cooks together in the oven and all the juices blend together and once you open up those parcels it’s like opening up a present.
The tomatoes and broccoli are lightly soft with tender flaky salmon. An uber healthy feel good meal, perfect for a busy weeknight.
Serves 1 parcel
5 Ingredient Oven Poached Salmon with Cherry Tomatoes and Broccoli makes for the perfect quick and easy weeknight dinner. Ready in 30 minutes with minimal clean up. Gluten Free, Dairy Free and can be made Paleo.
5 minPrep Time
25 minCook Time
30 minTotal Time
- 3 cups cut up broccoli florets
- 2 cups cherry tomatoes
- 1 pound salmon fillet (cut into 4 4 ounce pieces)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon gluten free tamari (omit for Paleo version)
- salt/pepper to taste
- Preheat oven to 400 degrees F.
- Cut 4 long pieces of aluminum foil and lay flat on the counter.
- Add equal amount of broccoli and cherry tomatoes to each piece of aluminum foil.
- Add salt/pepper to taste and drizzle with olive oil and tamari (optional).
- Place salmon piece on top of each broccoli cherry parcel.
- Add salt/pepper to taste. Seal the aluminum foil parcels.
- Bake for 20-25 minutes or until salmon is cooked through.