Seared Salmon with Braised Broccoli

1. 1

   Season salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking.

2. 2

   Cut the broccoli into florets with 2-inch-long stalks.

3. 3

   Remove the tough outer layer of the stalk with a vegetable peeler.

4. 4

   Cut the florets in half lengthwise.

5. 5

   Heat 1 tablespoon oil in a large wide saucepan over medium heat.

6. 6

   Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes.

7. 7

   Add raisins, pine nuts and the remaining rosemary; toss to coat with oil.

8. 8

   Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes.

9. 9

   Add the broccoli, season with the remaining 1/2 teaspoon salt and toss to combine.

10. 10

    Add water and bring to a boil.

11. 11

    Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated, 8 to 10 minutes.

12. 12

    Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat.

13. 13

    Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes.

14. 14

    Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.

15. 15

    To serve, divide the broccoli among 4 plates.

16. 16

    Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.

* Per serving · 4 servings · Values may vary.