SALMON & VEGETABLES
Crusty bread and butter (optional)
Step 1: Preheat your oven broiler – on high. Place your wire rack in the top position (about 6 inches from the heat source).
Step 2: Spray a cookie sheet tray with oil or place a piece of parchment paper on it to cover the bottom
Step 3: Pile asparagus, broccolini and cherry tomatoes on the sheet tray. Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Toss with your hands and then spread them out on the tray, mostly on one layer.
Step 4: Wedge salmon pieces on the tray between the vegetables (skin side down). Sprinkle with salt and pepper. Set aside – NOT IN THE OVEN YET!
Step 5: In a small bowl mix the Glaze ingredients together and slather on the salmon pieces – tops and sides.
Step 6: Place the sheet try under the broiler for about 8 minutes – don’t flip. The salmon should be caramelized on the outside and the inside should be blushing pink.
Step 7: Rest for 2 minutes then serve with crusty bread rolls.
The asparagus and broccolini stems needs to be around the width of a pencil. If they’re much larger than this, cut them in half lengthwise to ensure they cook in the specified time.
This makes enough glaze to spread over the top and side of the salmon. You probably won’t need all of it if you are using small salmon pieces. Try rolling the cherry tomatoes in leftover glaze before popping them on the tray!