4 - 6 oz. Market Day Salmon Fillets (thawed)

10 oz. grape or cherry tomatoes (sliced)

1 Cup of Market Day Broccoli Florets 

1 knot of garlic (cut in half)

2 lemons (sliced) reserve the ends to squeeze on finished plated salmon

garnish with rosemary and bay leaves (optional)


Preheat oven to 400 degrees F. Rinse all vegetables throughly and prepare as listed in ingredients. Toss with 2 tablespoons olive oil and sprinkle with sea salt and pepper. Place veggies on baking sheet or foil lined sheet and cook in oven for about 20 minutes, stirring around as needed. (remove veggies or lemon before 20 minutes if roasted quicker)

While veggies are cooking, heat a skillet over medium-high heat. Add 2 tablespoons of olive oil. Once oil is hot, add the salmon and cook for about 3-5 minutes on each side, until cooked through. Place the veggies on plates and add the salmon on top. Sprinkle with sea salt and fresh ground pepper, and squeeze fresh lemon on top.


If you're pan frying your salmon, you want to put a touch of oil in the pan. Just enough to very lightly coat it. You're not trying to deep fry your salmon. Heat the oil until it's shimmering and hot.

The oil will heat the salmon from the bottom, and you'll start to see the salmon get from dark pink to lighter pink as it cooks. As it is turning lighter pink, you'll flip it ONLY ONCE to cook the other side. You don't want to flip this back and forth.

Also, when you flip your salmon, do it with a spatula away from you. That way you lessen the chance of oil splattering towards you.