Baked Sockeye Salmon with Hazelnut Broccolini
September 28th, 2022Vitamin D + Healthy Fats = A Nourishing Sockeye Meal
This baked sockeye salmon recipe pairs seafood rich in vitamin D with hazelnuts, rich in healthy fats — to aid nutrient absorption! — for a meal that can help keep you nourished throughout the year. It's also an easy sheet pan meal that you can enjoy throughout the week!
Sockeye salmon is an excellent source of vitamin D, a nutrient that is deficient in the average American diet. While vitamin D can be made when our skin is exposed to the sun, many of us live in latitudes that are too far north for vitamin D production in the later months of the year — nor are we sunning ourselves in the cold. Because of this, a vitamin D-rich food like sockeye salmon is essential for balanced nutrition throughout the year! Since vitamin D is a fat soluble vitamin, we pair it with a side of broccolini drizzled with extra-virgin olive oil and hazelnuts for additional healthy fats to aid absorption.
About Brooke Scheller, DCN, CNS:
Dr. Brooke Scheller is a Doctor of Clinical Nutrition and Board Certified Nutrition Specialist. She specializes in functional nutrition to support gut health, mood and mental health, and alcohol use. Dr. Brooke has over 12 years of training and experience in nutrition and functional medicine and has worked with both individuals and large organizations building nutrition programs to scale. She is also the founder of Condition Nutrition, a nutrition consultancy working with start up organizations in personalized nutrition, supplements, and health-tech.
Baked Sockeye Salmon with Hazelnut Broccolini
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
30 minutes
Total time
40 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions Sockeye Salmon
- 1 bunch broccolini
- Extra-virgin olive oil
- 3 cloves of garlic, minced
- 3 tablespoons of hazelnuts, chopped
- Salt and pepper, to taste
Instructions
1. Preheat oven to 350F.
2. In a glass baking dish, toss broccolini and garlic with enough oil to generously coat, then arrange in a single layer. Scatter hazelnuts over the top. Place the dish in the oven and cook for 15 minutes, tossing once for even cooking.
3. Meanwhile, pat salmon dry with a clean towel or paper towel. When broccolini has cooked for 15 minutes, remove baking dish from oven and move broccolini aside to make space for salmon fillets. Arrange fish skin-side down, drizzling with oil to lightly coat both sides. Season with salt and pepper. Cook for another 10 to 12 minutes, depending on thickness of fillets, until thickest part of fillet registers at 120F for medium-rare doneness. Add a few extra minutes of cook time as needed.
4. Transfer salmon and hazelnut broccolini to serving plates and enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
