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Salmon Italiano


4 Clearly salmon sockeyes, thawed

Best Choice extra virgin olive oil, for brushing

Juice from 1 lemon, plus zest

1 teaspoon Best Choice crushed red pepper

1 teaspoon Best Choice paprika

Best Choice salt and pepper to taste

1 large head of broccoli, cut into florets

1 cup cherry tomatoes

2 cloves garlic, minced

1 teaspoon Best Choice Dried Oregano

Splash of Best Choice Chicken Stock

1/2 cup Best Choice Pitted Olives (Small)

Serves 4


Brush the salmon all over with olive oil and lemon juice. Sprinkle with crushed red pepper, paprika, salt, and pepper. Coat a large skillet with extra virgin olive oil over medium-high heat. Place salmon flesh side down in the skillet and sear for approximately 5-7 minutes or desired doneness. Flip and cook for one additional minute. Remove the salmon from the skillet. Add another drizzle of olive oil to the pan, add the broccoli and tomatoes plus the rest of the lemon juice. Cook until tender, about 5 minutes. Add garlic, oregano, lemon zest, salt and pepper, olives, and a splash of chicken stock. Cook until the tomatoes begin to burst, about 5 more minutes. Add the salmon back into the skillet to warm. Serve the salmon with the side of veggies and any sauce left in the skillet.

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