Roasted Sockeye Salmon With Crispy Broccoli + Sriracha Aoli

1. 1

   Heat the oven to 400 degrees F. Toss broccoli in a bowl with salt, pepper, pepper flakes, garlic powder and olive oil. Set aside to soak a few minutes, then spread on a parchment-lined sheet pan, and roast 20-25 minutes until crisp tender, turning once.

2. 2

   Let the salmon sit at room temp to take the chill off. Pat it dry then season the flesh side with salt and pepper. Place butter in a ceramic dish large enough to hold the fillet, and set in the oven to melt, a few minutes. Carefully remove and place salmon, flesh side down, into dish. Return to oven for 4-5 minutes. Carefully remove and using tongs, slide the skin off. Now season the skinned side with salt, and carefully flip over so the flesh side is up. Return to oven for 2-5 minutes, depending on thickness. A thin knife inserted will feel slightly warm to the chin. Let rest a few minutes, then transfer to a platter with broccoli.

3. 3

   For the aoli, stir together sriracha, mayo, yogurt. Add a wee pinch salt and squeeze of lemon if desired. Snip chives over fish and serve with lemons and aoli.

No additional tips available.