About this recipe
Images are illustrative; follow the written ingredients and food-safety instructions.
These recipes have not been kitchen-tested; cooking times can vary with equipment and ingredients. They offer ways to enjoy extra-virgin olive oil with vegetables, beans, grains, fish and fruit.
Oleocanthal is a naturally occurring compound in virgin olive oil. Laboratory findings are interesting, but they do not establish that a particular meal treats inflammation or prevents disease. Its amount varies between oils and cannot be measured by tasting a recipe. Enjoy the oil as food, not as a replacement for medical treatment. Read The Oleocanthal Molecule: Extra Virgin Olive Oil as Nature’s Daily Anti-Inflammatory Shield and the scientific review of oleocanthal for context.
Choose an extra-virgin olive oil you like. A peppery finish can be pleasant, but it does not tell you the exact oleocanthal content. Keep the bottle closed in a cool, dark cupboard, away from the stove. Several recipes add a little oil at the end for its fresh flavor; extra-virgin olive oil is also suitable for ordinary cooking. See the related MemContinuity publication.
Measurements: 1 tablespoon = 15 mL; 1 teaspoon = 5 mL. Cup measures are approximate US cups. Salt and pepper may be adjusted to taste. Wash produce before use.
Recipe
Roast the potatoes first, then add the fish and greens so everything is ready together.
Serves: 4 | Prep: 15 minutes | Cook: 35–40 minutes
Ingredients
- 600 g (1⅓ lb) baby potatoes, halved; quarter any large ones
- 4 tablespoons (60 mL) extra-virgin olive oil, divided
- 4 salmon fillets, about 150 g (5–6 oz) each
- 300 g (10 oz) broccolini, trimmed
- 1 lemon, cut into wedges
- 2 tablespoons drained capers
- 2 tablespoons chopped dill or parsley
- Salt and black pepper, to taste
Instructions
- Heat the oven to 220°C / 425°F. Toss the potatoes with 1½ tablespoons of oil and a little salt and pepper. Spread cut-side down on a large baking tray and roast for 22 minutes.
- Keep the salmon refrigerated while the potatoes cook. Use separate utensils and surfaces for raw fish and ready-to-eat foods; wash hands and equipment after handling the fish.
- Toss the broccolini with ½ tablespoon of oil. Brush the salmon with 1 tablespoon of oil and season lightly.
- Turn the potatoes. Add the salmon, broccolini, lemon wedges and capers to the tray. Roast for 12–15 minutes, or until the thickest part of the fish reaches 63°C / 145°F on a food thermometer. (Safe Selection and Handling of Fish and Shellfish)
- Scatter with dill or parsley and drizzle with the remaining 1 tablespoon of oil, divided among the portions. Squeeze the roasted lemon over the plates.
Kitchen note: Contains fish. Check for and remove any bones before serving. Fillet thickness changes cooking time, so use the thermometer rather than time alone.
Storage and food safety
Refrigerate perishable foods within 2 hours, or within 1 hour if the surrounding temperature is above 32°C / 90°F. Store refrigerated leftovers at 4°C / 40°F or below, use most cooked leftovers within 3–4 days, and reheat cooked leftovers to 74°C / 165°F. See the USDA Food Safety and Inspection Service’s Leftovers and Food Safety guidance.
Food allergies and texture needs differ. Check packaged ingredients and adapt or omit toppings to suit the people eating. If someone has a swallowing difficulty, follow their clinician’s or speech-language professional’s individual guidance rather than assuming a recipe is safe for them.
For the fish-specific temperature and safe-handling advice used in this recipe, see Safe Selection and Handling of Fish and Shellfish.
