One of the complaints I hear most from my single friends is that they feel completely unmotivated to cook for one. And then when the mood does strike, they find themselves over-shopping, resulting in unused groceries that go to waste altogether. I’ve totally been there, and I get it. So we thought we’d whip up a weeknight dinner that requires — count ’em — only 5 ingredients, but still feels hearty and substantive.
The dish is this baked pesto salmon with a side of broccolini. The best thing about cooking fish is that you can stop by the grocery store or market that very same day, buy a 6 oz. portion that is perfectly sized for one, and have yourself a delicious, flaky protein in 15 minutes flat. Salmon is also rich in omega-3 fatty acids, high in B vitamins, and a great source of potassium.
We topped our salmon with tasty pesto (which can be reused and enjoyed for days), and served it with a side of broccolini, which, thanks to its tender stalks, cooks much more quickly than broccoli. It’s rich in vitamins A, C and K, and is chock full of calcium, too.
- 6 oz. salmon filet
- 1 bunch fresh broccolini
- store-bought pesto or this homemade cilantro pesto
- olive oil
- salt & pepper
- Preheat the oven to 400 degrees.
- On a foil lined baking sheet, drizzle the salmon filet with olive oil, and sprinkle with salt and pepper. Bake in the over for 12 minutes.
- While salmon is cooking, fill a medium sized saucepan with water and bring to a boil. Fill a medium sized bowl with ice water, and set aside. Once the water is boiling, carefully drop in the broccolini. Let the water come back to a boil, and set a timer for 2 minutes. After the 2 minutes are up, strain the broccolini and immediately set in the ice water.
- Drizzle with olive oil and sprinkle with salt and pepper before eating.
- Remove salmon from the oven and allow to cool for 3 minutes. Top with basil pesto, and serve alongside broccolini for a healthy, tasty dinner.
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