Savour the citrusy flavour of this baked salmon, gnocchi and broccoli dinner that you can cook all on one baking sheet. Dish duty has never been simpler!
- Prep time 25 minutes
- Total time 45 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2023
Ingredients
Method
Preheat oven to 425°F. Finely grate zest of 1 of the lemons; set aside in small bowl. Cut both lemons in half.
On rimmed baking sheet, toss gnocchi and broccoli with 2 tbsp of the olive oil. Season with salt and pepper. Spread gnocchi and broccoli mixture in single layer. Place lemons on baking sheet, cut side down; bake for 5 minutes.
Meanwhile, in small bowl, stir together remaining oil with the parsley, paprika, garlic and reserved lemon zest. Set aside.
Remove baking sheet from oven and nestle salmon fillets among gnocchi and broccoli. Season salmon with salt and pepper; top with reserved parsley mixture. Bake until fish flakes easily with a fork, about 15 minutes, stirring gnocchi and broccoli halfway through cooking time.
Drizzle with 2 tbsp Dill Chimichurri and top with arugula, and feta, if using. Serve with remaining Dill Chimichurri and roasted lemon halves.
Dill Chimichurri
In small bowl, combine 1 cup each finely chopped and packed fresh flat-leaf parsley and fresh dill, 1/2 cup olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 finely chopped shallot, 2 garlic cloves, finely chopped, and pinch hot pepper flakes, if desired. Season with salt and pepper. (Make-ahead: Can be stored in airtight con-tainer and refrigerated for up to 2 days.) Makes about 1 cup.
Nutritional facts PER SERVING
- Iron 5 mg
- Fibre 5 g
- Sodium 250 mg
- Sugars 3 g
- Protein 42 g
- Calories 930
- Total fat 58 g
- Cholesterol 120 mg
- Saturated fat 10 g
- Total carbohydrate 60 g
