Lemony Salmon with Broccoli and Tomatoes

Almost 2 cups of veggies per serving.

Total Time:
Level: Easy
Serves: 4


  • 2 lemons
  • 2 tbsp. olive oil
  • 1 head broccoli (about 1 lb), trimmed and cut into 2½-inch-long pieces (about 7 cups)
  • 10 oz. grape or cherry tomatoes (about 2 cups)
  • 4 garlic cloves, thinly sliced
  • ¼ tsp. red pepper flakes
  • 4 (6-oz) skinless salmon fillets
  • ½ tsp. coarse salt
  • black pepper
  • 1 c. pitted kalamata olives


  1. Juice 1 lemon to yield 2 tbsp. juice, then whisk with the oil.
  2. Place broccoli, tomatoes, and garlic in one layer in a large, straight-sided skillet. Sprinkle with red pepper flakes. Space salmon fillets evenly on top. Season with the salt, plus black pepper to taste.
  3. Thinly slice remaining lemon. Add to skillet. Pour half the lemon-oil and 1 cup water into skillet. Cover tightly. Bring to a simmer over high heat, then reduce to medium. Simmer gently, adjusting heat if needed, until fish is cooked through and broccoli is tender, about 10 min.
  4. Scatter olives on top. Spoon pan sauce and remaining lemon-oil over each serving.

390 cal, 20 g fat (3 g saturated), 40 g protein, 13 g carb, 4 g sugar, 4 g fiber, 511 mg sodium, 77 mg cholesterol per serving

This recipe originally appeared in the September 2015 issue of Dr. Oz The Good Life.

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