1shallotfinely chopped (about ½ cup chopped shallot)
1 ½ - 2poundswild salmon fillet
½teaspoonsea saltplus more to taste
Freshly ground black pepper
1poundsweet baby broccoli or broccoliniwashed and thoroughly pat-dried with a paper towel.
2 - 3tablespoonsolive oil
2 - 3sprigsfresh rosemary
Preheat oven to 375 degrees.
Cover a large baking sheet with parchment paper, set aside.
Place a small skillet over medium heat and melt the butter.
Toss in the garlic and onions. Cook and stir for about 30 seconds to release their aroma. Remove from the stove, reserve.
With a paper towel, pat-dry the salmon fillet on both sides.
Sprinkle a pinch of salt on the skin of the salmon fillet.
Then place the fish in the middle of the prepared baking sheet, skin-side down.
Pour the reserved melted butter and onions equally over the salmon fillet.
Season the salmon with half a teaspoon of salt, dried Basil, and freshly ground pepper to taste.
Arrange the baby broccoli around the salmon.
Pour olive oil equally over the broccoli and season with salt and pepper to taste.
Arrange the rosemary sprigs on top and around the salmon.
Place the baking sheet in the center of the oven. Bake for 15 to 20 minutes (depending on the thickness of the salmon) or until the salmon is cooked through. Check at 15 minutes for the desired doneness by poking a fork in the thickest part of the salmon. The fish should be flaky but still, have some translucency but NOT raw in the middle.
Baby broccoli: after 15 to 20 minutes of baking time, the baby broccoli is ready as well. The florets are slightly crispy and the stems tender.