Easy 30-Minute Salmon & Broccoli with Lemon Herb Sauce in Clay

December 23, 2019

Easy 30-Minute Salmon & Broccoli with Lemon Herb Sauce in Clay


  • 2 8-oz thick-cut boneless, skinless wild 
salmon fillets
  • 1/4 tsp ground black pepper, plus additional, to taste
  • 1 tbsp olive oil
  • 1 cup low-sodium fish or vegetable broth, divided
  • 1 leek, thinly sliced crosswise, white and pale green parts only
  • 1 head broccoli, cut into thin spears
  • Juice of 1 lemon, divided
  • 6 oz plain Greek yogurt
  • 2 tbsp finely chopped fresh tarragon
  • 2 tbsp finely chopped fresh mint leaves
  • Sea salt, to taste



  1. Pat salmon dry with paper towel and season with pepper. Set aside.
  2. Leek-broccoli mixture: Heat oil on medium heat on a pan and add 1/4 cup broth. Add leek and cook for 2 minutes, stirring, until liquid evaporates and leeks soften. Add remaining 3/4 cup broth and broccoli; mix well.
  3. Add seasoned salmon and leeks and broccoli mixture into your Clay pot. Cook on “stew” for 20-30 minutes.
  4. Meanwhile, prepare the Lemon-herb sauce: In a small bowl, combine yogurt, tarragon, mint, remaining half of lemon juice and reserved 1/2 cup pan juices; mix well. (Add more lemon juice or pan juices as needed to reach desired consistency.) Season with salt and additional pepper.
  5. Serve salmon with lemon-herb sauce and leek-broccoli mixture on each plate.


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