Sheet Pan Turmeric Salmon with Cherry Sauce
This sheet pan turmeric salmon with a quick garlic cherry sauce and roasted broccoli is a wholesome, healthy and anti-inflammatory dinner recipe.
Servings: 4 servings
Ingredients
- 1 pound wild salmon either as 1 full piece or cut into filets
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 bunch broccoli rabe washed and ends trimmed
- 1-2 tablespoons extra virgin olive oil
For the cherry sauce:
- 1 1/2 cups frozen cherries tart or regular
- 2 cloves garlic minced
- 1/2 tablespoon lemon juice
- salt and pepper to taste
- 1/2 teaspoon arrowroot powder or tapioca starch
- 1 tablespoon water
Instructions
- Preheat oven to 425°F.
- Combine the spices in a small bowl.
- Rub spice mixture over the entire surface of the salmon and place on a large baking sheet.
- Arrange broccoli rabe around the salmon.
- Drizzle the broccoli with the olive oil and any remaining spice mixture from the salmon.
- Place in the oven for 10-15 minutes until salmon is cooked through to your liking and broccoli rabe starts to wilt.
For the cherry sauce- Place frozen cherries, garlic, salt, pepper and lemon juice in a small sauce pot over medium heat.
- Once simmering, break up the cherries a bit using a spatula.
- Cook until water has mostly evaporated.
- Mix the arrowroot powder and water together in a small bowl. Turn the heat to low, add to the cherry mixture and stir for about 30 seconds before removing from heat.
- Serve on top of cooked salmon.
Nutrition
Serving: 1SERVING | Calories: 304kcal | Carbohydrates: 8g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 65mg | Sodium: 404mg | Fiber: 2g | Sugar: 5g