Accueil/Recipes Cholesfytol @en/Salmon on a bed of broccoli and peppers

Salmon on a bed of broccoli and peppers

6 peoples • Preparation : 20 min • Cooking time: 40 min • 206 kcal/pp

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  • 800 g salmon fillets
  • 1 broccoli (+ / – 500g)
  • 1 red pepper
  • 1 orange pepper
  • 3 tomatoes
  • 2 red onions
  • 1 tsp. olive oil
  • 1 lime
  • 1 bay leaf
  • Provencal Seasoning
  • Salt and pepper
  • 250 g whole rice

Before preparation

  • Throw away the tough stem of broccoli. Divide the broccoli into florets. Cook for 10 minutes to steam over a pan of lightly salted water until broccoli is tender. Turn into a sieve to obtain a coarse puree, add 1 tsp. of olive oil and season with enough salt and pepper.
  • Cut the onions and tomatoes.
  • Remove the seeds from the peppers, cut into quarters and place in a baking dish, skin side up


  • Arrange the salmon fillets frozen in a second plate. Cover with the bay leaf, onion and tomato. Season with Provencal seasoning, salt and pepper and cover with foil.
  • Drag the fish dish and peppers 30 to 40 minutes in a preheated oven at 200 ° C. Heat the broccoli puree in the oven too, during the last 10 minutes.
  • Cook rice (cooking time : see packaging).
  • Peel the peppers and cut into thin strips. Keep warm.
  • Remove salmon fillets from the oven and keep warm. Remove bay leaf and mix the juices of cook with tomatoes and onion until a creamy sauce.



Place one layer on each plate of mashed broccoli, put a salmon fillet on top and cover with alternating bands of red and orange pepper. Serve with rice, pour the sauce over the fish and garnish with a slice of lemon.