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Seared Salmon with Broccoli Florets and Scallions
Source: Enlitened Kosher Cooking by Nechama Cohen

Fresh salmon sauteed with crispy broccoli and tender scallions topped with a lemon/sage sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 285.9
Total Carbs 8.5 g
Dietary Fiber 3.1 g
Sugars 1.7 g
Total Fat 9.7 g
Saturated Fat 1.5 g
Unsaturated Fat 3.1 g
Potassium 1125.9 mg
Protein 40.4 g
Sodium 149.0 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 4 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 lb  salmon fillet
1 pinch  salt and pepper
1 tbsp  paprika
0 1/2 tsp  paprika, hot, Hungarian
2 tsp  olive oil
1 each  cooking spray
1 1/2 cup  fresh broccoli florets
6 each  scallions
0 1/2 cup  chopped tomato
1 tbsp  fresh lemon juice
2 each  medium garlic cloves
1 tsp  ground sage
1 each  medium limes
1 pinch  fresh sage
  1. Season salmon pieces with salt, pepper, and paprikas. Put 1 teaspoon olive oil and nonstick cooking spray in a nonstick skillet over medium high heat.
  2. Add the salmon fillets and saute on both sides for a total of 6 to 8 minutes, or until the fish is opaque and it flakes with a fork. Remove the salmon from the skillet, set aside and keep warm.
  3. In a pot of boiling water, add the broccoli and boil for 1 minute. Add the scallions and boil 1 more minute. Drain and rinse with cold water.
  4. In a bowl, mix together the broccoli, scallions, and chopped tomato.
  5. Combine the remaining 1 teaspoon of olive oil with lemon juice, garlic, and sage.
  6. In the skillet where you cooked the salmon, add the vegetables and oil and lemon juice mixture. Heat for 1 minute.
  7. To serve, set the salmon on a plate.Top with the vegetables and pour any pan juices on top.

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