She usually tosses hers in a skillet with a little olive oil, but I just recently started roasting them, and I love how much of their natural flavors come out. The broccoli is packed with calcium, the salmon has those much-needed omega-3 fatty acids just make it wild salmon!
Or, parsnips would be lovely too! Watch our video to learn how to spiralize a broccoli using the Inspiralizer and subscribe to our YouTube channel to watch more videos:. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand. Entrees , Seafood , Broccoli. Shall we? Gosh, I love spiralizing! Prep Time 10 minutes mins. Cook Time 20 minutes mins. Total Time 30 minutes mins. Ingredients For the salmon: 2 3 oz skinless salmon portions olive oil to brush salt and pepper 2 lemon wedges For the broccoli: 2 large broccoli stems Blade D, noodles trimmed 1.
Instructions Preheat the oven to Line two baking sheets with parchment paper. Place the two salmon portions on the sheet and lightly brush with olive oil. Season generously with salt and pepper and squeeze one lemon wedge per portion. In a medium mixing bowl, toss the broccoli florets and broccoli noodles, garlic powder, olive oil and season with salt and pepper. Spread the broccoli mixture out on the other baking sheet.
While salmom and broccoli cooks, prepare the dijon sauce: add the oil to a small saucepot and once oil is shimmering, add the shallots and garlic and cook for 1 minute until shallots turn translucent. Add the rest of the ingredients for the Dijon sauce into the saucepot and whisk together to combine. Place the pot over medium-high heat, bring to a boil, and then reduce heat to medium-low and let simmer until thickened, about 7 minutes.
Set aside until ready to use. Serve the salmon pieces with the broccoli mixture and pour over with Dijon sauce. Cancel reply. Recipe Rating Recipe Rating. Ali, this dish looks wonderful. Step 4 is a little confusing, though, due to what seem to be a few extraneous words. Surely there's only one sauce pot involved. Thanks as always for the recipe! I just received my spiralizer and don't seem to see anything that labels my blades, once I can identify them I can mark them, help!
