Aji Amarillo Salmon & Broccoli
This Aji Amarillo Salmon and Broccoli recipe is a secret weapon for delicious, fancy, and ridiculously easy weeknight dinners. It brings a burst of vibrant flavor with minimal chopping and simple steps, all cooked on one pan.
Equipment
- Small bowl
- rimmed baking sheet lined with foil
- Oven mitts
Ingredients
Sauce
- 0.5 cup mayonnaise full-fat for best results
- 3 tablespoons aji amarillo paste start with 3, add more for spicier
Main ingredients
- 4 fillets salmon 6-ounce each, wild-caught or farm-raised
- 12 ounces broccoli florets fresh
- drizzle olive oil
- pinch kosher salt
- grind black pepper freshly ground
Instructions
- Preheat oven to 425°F (220°C). Place a rack in the upper third of the oven. Line a rimmed baking sheet with foil and place it in the preheating oven.
- In a small bowl, stir together mayonnaise and aji amarillo paste until smooth. Taste and add more paste if desired.0.5 cup mayonnaise
- Spread half of the aji amarillo sauce evenly over the salmon fillets. Reserve the remaining sauce.0.5 cup mayonnaise
- In the same bowl, toss broccoli florets with olive oil, kosher salt, and black pepper.0.5 cup mayonnaise
- Carefully remove the hot baking sheet from the oven. Arrange the seasoned broccoli around the salmon fillets, giving them space.0.5 cup mayonnaise
- Roast for 4 to 5 minutes. Switch oven to broil and broil for another 2 to 3 minutes, or until salmon flakes easily and broccoli is browned.0.5 cup mayonnaise
- Spoon any remaining reserved aji amarillo sauce over the salmon and broccoli before serving.
Notes
You can make the aji amarillo sauce a day in advance. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently in a low oven or skillet.