Filling, but not fattening. This recipe will help you keep your New Year’s resolutions!
1 small onion, thinly sliced
sea salt and black pepper
2 bunches broccoli rabe, halved lengthwise if thick
2 tablespoons capers
2 tablespoons olive oil
4 6-ounce pieces wild skinless salmon fillet
2 tablespoons freshly chopped dill
Fresh lemon juice for serving
Combine the onion, ½ teaspoon salt, and ½ cup water in a small bowl. Let sit until softened slightly, 12 to 15 minutes; drain.
Meanwhile, steam the broccoli rabe in ½ inch of water until tender, 4 to 6 minutes; drain. Toss with the capers, onion, 1 tablespoon of the oil, and ¼ teaspoon pepper in a medium bowl.
Season the salmon with the dill, ¼ teaspoon salt, and ½ teaspoon pepper. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until opaque throughout, 2 to 3 minutes per side.
Serve the salmon and broccoli rabe with a sprinkle of fresh lemon juice.