Pan-roasted salmon with broccolini and anchovy sauce 16.07.2014

Super easy and very very tasty for the serving of salmony goodness. Originally from J. Oliver.


For the anchovy-rosemary sauce:

  • a sprig of fresh rosemary, leaves picked and very finely chopped
  • 10 tasty tasty anchovy fillets in oil, drained and roughly chopped
  • juice of 1 lemon
  • extra virgin olive oil
  • black pepper

For the salmon

  • 4 x 200g salmon fillets, pinboned, with skin (for crispy deliciousness)
  • olive oil
  • sea salt
  • black pepper
  • 500g broccolini (or similar broccoli-type-item)


Preheat your oven to 200c, then make the anchovy sauce.

Pound the rosemary to a paste in a mortar and pestle, then add the anchovy fillets and pound some more. You should have a dark green paste. Now add the lemon juice, a couple of lugs of olive oil and some pepper, mix them together and set aside.

Put a pan of salted water on to boil in preparation for the broccolini.

Prepare the salmon fillets by patting them down on both sides with a little olive oil, seasoned with salt and pepper.

Heat a large, ovenproof pan until it’s hot, then place the fillets skin down in the pan for 2 minutes. Flip them over, then place the pan in the oven for another 3 to 4 minutes, depending how thick they are and how pink you want them.

As soon as the salmon’s in the oven, bung your broccolini into the boiling water and cook for 3 to 4 minutes (about the same time as the salmon).

Drain the broccolini, toss it in a little of the anchovy sauce, and divide it between your plates. Place a salmon fillet on top of each and drizzle with some more of the anchovy sauce. Eat.

Berry nedicious.

Serves 4 folks.

File under dinner

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