Delicious steamed broccoli tossed with sauteed red and yellow peppers in garlic and olive oil. Toasted cashews add a lovely crunch.
- 1 Package Frozen broccoli florets Cook according to package directions
- 1 Red Bell Pepper, cut into strips
- 1 Yellow Bell Pepper, cut into strips
- 1/4 Cup Cashew halves or chopped cashews lightly toasted in oven or toaster oven
- 1 Clove Garlic, thinly chopped Add another clove if you like it spicy
- 2 Tblsp Olive oil or other neutral oil
- Salt and pepper to taste
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Toast cashews in 300 degree oven for 5 minutes. You don't want them brown, just fragrant.
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Cook frozen broccoli according to package directions. Drain and set aside
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Slice red and yellow bell peppers into strips and set aside
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Chop garlic cloves and set aside
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Add 1 Tblsp olive oil (or other neutral oil) to a saute pan on medium heat
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Add bell peppers to the warm oil and saute until tender, but not soggy
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Add chopped garlic and toss with peppers
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Add broccoli to peppers and garlic mixture, toss to warm through
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Salt and pepper to taste
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Add toasted cashews to vegetable mixture and toss gently
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Cook Mediterranean Salmon according to package directions
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Plate vegetable mixture and cashews and top with cooked salmon.
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Enjoy!
- You can cook the vegetables first and keep them warm on the side while you cook your salmon
- The cashews can be toasted up to 1 day ahead and kept in an airtight container. Bring to room temperature before adding to mixed vegetables
- Add cooked pasta such as Orzo, Spaghetti, or Linguine for a more filling side dish. Top with feta or goat cheese and fresh basil for added flavor.