Seared Salmon with Braised Broccoli

Seared Salmon with Braised Broccoli

2 Reviews
From the EatingWell Kitchen

Here we pair pan-seared salmon with braised broccoli and make it special with a quick, Italian-inspired topping of sautéed onions, pine nuts and raisins.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 1/4 pounds wild Alaskan salmon fillet, skinned (see Tip) and cut into 4 portions
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, divided
  • 1 teaspoon salt, divided
  • 2 heads broccoli (1-1 1/2 pounds), trimmed
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, diced
  • 3 tablespoons raisins
  • 2 tablespoons pine nuts
  • 1/2 cup water


  • Active

  • Ready In

  1. Season salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking. Cut the broccoli into florets with 2-inch-long stalks. Remove the tough outer layer of the stalk with a vegetable peeler. Cut the florets in half lengthwise.
  2. Heat 1 tablespoon oil in a large wide saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add raisins, pine nuts and the remaining rosemary; toss to coat with oil. Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes. Add the broccoli, season with the remaining 1/2 teaspoon salt and toss to combine. Add water and bring to a boil. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated, 8 to 10 minutes.
  3. Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.
  4. To serve, divide the broccoli among 4 plates. Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.
  • Wild-caught salmon from the Pacific (preferably Alaskan) is considered the best choice for the environment because it is more sustainably fished and has a larger, more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population. For more information, visit Monterey Bay Aquarium Seafood Watch at

Nutrition information

  • Per serving: 311 calories; 14 g fat(2 g sat); 5 g fiber; 16 g carbohydrates; 32 g protein; 144 mcg folate; 66 mg cholesterol; 6 g sugars; 0 g added sugars; 1976 IU vitamin A; 77 mg vitamin C; 111 mg calcium; 2 mg iron; 700 mg sodium; 961 mg potassium
  • Nutrition Bonus: Vitamin C (129% daily value), Vitamin A (40% dv), Potassium (28% dv), Magnesium (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 4 lean meat

Reviews 2

January 13, 2014
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By: EatingWell User
Another good one for the family recipe book! I just made this for myself while my husband is out of town. It was just what I was looking for. Quick, easy, light, and healthy. I substituted cherry flavored craisins for the raisins, otherwise kept everything the same. Tasty! Definitely making it for the hubs when he comes back. Pros: Quick, easy, tasty
September 13, 2013
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By: EatingWell User
Quick Tasty, Healthy Meal suitable for guests I'm always looking for new ways to serve fresh salmon and this recipe, pared with braised broccoli was the perfect fast dinner for a busy night. I had broccoli from the garden that needed to be eaten and the flavors melded wonderfully. I served it with quinoa and a fresh caprese tomato salad. Dinner was on the table in 30 minutes and wonderfully satisfying. Pros: Few ingredients, easy prep and very tastey