This toaster oven salmon is the most delicious preparation of salmon I’ve ever eaten. I adapted the recipe from Mary Berg at the Good Stuff and gave it a makeover.
Her recipe uses red pepper flakes and we swapped them for Aleppo pepper. Aleppo pepper is milder, fruitier, and oilier than standard crushed red pepper, making it a flavour enhancer rather than just a source of heat.
I also find the raw garlic in the sauce too harsh and overpowers the delicate salmon, so suggest you use a mellower roasted garlic (unless you happen to like it raw). Another swap is Kefir for the greek yogurt. It’s gives the sauce a delicious tang and also makes it more saucy; less stiff.
Use a large bowl to mix your ingredients because the broccolini is tossed in the same dressing as the salmon.
I’m using a toaster oven rather than heat up a large oven for this recipe. If adding asparagus, you will need to use a larger pan and bake this in the oven.
After cooking the broccolini crisps up.
I’ve used both Coho (above) and fresh Atlantic salmon for this recipe and it’s delicious every time. We use a basil pesto, but use whatever pesto you prefer.
Add salt and pepper to season.
If it’s only Hubs and I, I’ll cook one filet.
Hubs doesn’t like fish, so he makes chicken nuggets for himself.
For a single serving, I just cut down the ingredients. I don’t like raw garlic, so if I don’t happen to have some roasted, I skip the feta sauce.
I wish Hubs liked fish; he doesn’t know what he’s missing! Here it is with the sauce and broccolini:
A little white wine (if I don’t mind risking a migraine the next day) and I’m all set.
For a delicious tomato based white fish, try our Acqua Pazza Recipe.
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Toaster Oven Salmon
Ingredients
- Avocado oil
- 4 salmon fillets
- Salt & pepper
- 2 tbsp prepared pesto
- 1 tbsp garlic or Dijon mustard
- 1/2 tsp Aleppo pepper
- 2 bunches broccolini
- 1 bunch asparagus trimmed
- 1 cup cup Kefir or plain Greek yogurt
- 100 grams feta crumbled
- 1 lemon zested and juiced
- 1 garlic clove minced or substitute roasted garlic
- 2-3 tbsp prepared pesto we use basil
- Salt & pepper
Instructions
- Heat your oven to 425ºF and set out a large sheet pan. Drizzle the pan with a little oil and brush around to coat. Add on the salmon fillets and season with salt and pepper.
- In a large bowl, whisk together 3 tablespoons of oil with the pesto, mustard, and red pepper flakes. Spoon about 1 tablespoon of this mixture over the salmon fillets to act as a flavourful glaze and set aside.
- Add the broccolini into the bowl and season with salt and pepper. Toss well to coat and, using a pair of tongs, transfer the broccolini to the sheet pan, leaving some of the oil mixture behind in the bowl.
- Transfer the pan to the oven and roast for 5 minutes.
- Meanwhile, add the asparagus to the bowl and toss to coat, adding more oil, salt, and pepper, if needed. After 5 minutes, add the asparagus to the pan and continue to roast for 10 to 12 minutes or until the veg is golden and crisp and the salmon is cooked through.
- For the feta sauce, add the yogurt, feta, lemon zest, lemon juice, garlic, and pesto to a food processor or smoothie blender and blitz to combine. Season with salt and pepper.
- Serve the salmon and vegetables drizzled with the feta sauce.