PCOS Friendly Coriander-Scallion Salmon with Roasted Broccoli
Total time35 min
Prep time10 min
Cook time25 min
4.6(30)
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tsp ground coriander
- ¾ tsp fine sea salt, divided
- 3 tbsp olive oil, divided
- 4 scallions, thinly sliced (green and white parts)
- 1 tbsp apple cider vinegar
- 1 tbsp fresh cilantro, roughly chopped
- 1 large head broccoli (about 1.5 lb), cut into florets
For the broccoli
- ¼ tsp fine sea salt
- 1 tbsp olive oil
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the broccoli florets on a sheet pan with 1 tbsp olive oil and 1/4 tsp salt until evenly coated. Spread in a single layer and roast for 18–22 minutes, until the edges are browned and the stems are tender when pierced with a fork.
- 2
While the broccoli roasts, pat the salmon fillets completely dry with paper towels. Sprinkle the flesh side evenly with the ground coriander and 1/2 tsp salt.
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