Sun-Dried Tomato Butter Salmon and Broccolini Is Your New Go-To Easy Dinner

Ingredients

• 1 lb Broccolini, trimmed, thick stalks halved lengthwise
• 1 1/2 Tbsp olive oil
• 3/4 tsp kosher salt, divided
• 3 Tbsp unsalted butter, softened
• 2 Tbsp drained and finely chopped sun-dried tomatoes
• 1/2 tsp dried I talian seasoning
• 1 clove garlic, grated on a Microplane (1/2 tsp)
• 4 6- oz skin-on salmon fillets
• 2/3 cup grated P armesan cheese (about 1 oz.)
• Lemon wedges, for serving

Instructions

1. Preheat oven to 425°F. Toss together Broccolini, oil, and 1/2 teaspoon salt on a large-rimmed baking sheet lined with parchment paper. Bake for 7 minutes.
2. Meanwhile, stir together butter, tomatoes, Italian seasoning, garlic, and remaining 1/4 teaspoon salt in a small bowl. Spread butter mixture over flesh side of salmon.
3. Remove baking sheet from oven. Push Broccolini to outer edges; arrange salmon, skin side down, in center of baking sheet, spacing apart evenly. Roast until salmon is just opaque in center, 10 to 14 minutes.
4. Transfer salmon to plates. On baking sheet, toss Broccolini with cheese and squeeze a lemon wedge over top. Serve with salmon and more lemon wedges.