Oven-baked salmon with romanesco broccoli

Oven-baked salmon with romanesco broccoli

Total: 1 hr 15 min. | Active: 40 min.
gluten-free, Low Carb
Nutritional value / people: 665 kcal
, Fat: 53 g
, Carbohydrate: 6 g
, Protein: 37 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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800 g Romanesco broccoli
2 tbsp olive oil
½ tsp sea salt


4 salmon fillets without skin (each approx. 160 g)
1 tbsp olive oil
1 tbsp lemon juice
¼ tsp allspice, crushed
½ tsp sea salt

Dill zabaglione

2 fresh egg yolks
2 tbsp orange juice
80 g butter, cut into pieces, cold
2 tbsp dill
a little allspice
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How it's done

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Using a mandolin, cut the romanesco broccoli into slices approx. 5 mm thick, transfer to a baking tray lined with baking paper. Drizzle the oil and sprinkle the Fleur de Sel over the top.

Bake for approx. 25 mins. in the centre of an oven preheated to 220°C. Remove from the oven.


Place the salmon on top of the vegetables. Combine the oil, lemon juice, pepper and Fleur de Sel, coat the salmon with the mixture.

Return to the oven for approx. 10 mins.

Dill zabaglione

Mix the egg yolks with the orange juice in a thin-sided bowl, suspend over a gently boiling bain-marie; the bowl must not touch the water. Using the whisk on a hand mixer, beat for approx. 5 mins. until traces form when it is stirred. Gradually add the butter while stirring, continue to stir until the zabaglione becomes creamy. Remove the bowl, add the dill and pepper, season with salt, serve immediately with the salmon and broccoli.

Good to know
Serve with: Dry rice

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