This recipe is one of the simplest ways to cook salmon and an even more delicious way to eat it. The pleasantly bitter-tasting broccoli rabe and tangy vinaigrette contrast beautifully with the richness of the fish. Since the salmon is pan-seared, the cooking smell might be off-putting to someone on chemo, so this is probably a dish better suited to healthy survivorship.

20 min prep

4 servings

7 ingredients

  • 4 (4-ounce) fillets of salmon
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 bunch of broccoli rabe, any thick stalks trimmed
  • 4 tablespoons Grapefruit Pistachio Vinaigrette
  • 1/4 cup pistachios, lightly toasted and chopped
  1. Rub salt and pepper onto the salmon fillets.
  2. In a wide skillet with a lid, heat the oil over medium-high heat. Add the salmon to the pan, skin side up. Cook for 5 minutes, then flip and cook for another 3 to 5 minutes, or to desired doneness.
  3. While the salmon is cooking, drop the broccoli into a pot of boiling salted water. Boil for 3 minutes, then drain.
  4. Divide the broccoli among 4 plates, then top with salmon and evenly drizzle over the vinaigrette, garnish with pistachios, if using. Serve.
Nutrition Info (per serving)

Calories: 361; fat: 26 g; saturated fat: 8 g; polyunsaturated fat: 0 g; monounsaturated fat: 8 g; carbohydrates: 0 g; sugar: 1 g; fiber: 6 g; protein: 29 g; sodium: 573 mg

Chef Tips

A good way to cook salmon while reducing fishy smells is to bake it, instead. Put salmon fillets skin-side down on parchment paper on a baking sheet with a sprinkle of salt and pepper, and evenly coated with olive oil. Baked in a 425F oven for 10-15 minutes or until a food thermometer reads 145F when inserted into the thickest part of the fish.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This article was originally published by Cook for Your Life. It is republished by permission.

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