Sumac-Dusted Salmon with Broccolini

Sumac-Dusted Salmon with Broccolini
Photo: Kate Sears
Prep Time:
15 mins
Total Time:
25 mins

A simple sheet pan dinner with salmon fillets, crunchy croutons, garlicky broccolini, and quartered oranges is livened up with sumac, a spice popular in Middle-Eastern cuisines. It brings a tart and tangy flavor to fish and meats, vegetables, and even desserts.


  • 6 tablespoons extra-virgin olive oil, plus more for serving

  • 1 tablespoon ground sumac, plus more for serving

  • 2 teaspoons minced garlic (from 1 to 2 cloves)

  • Kosher salt and freshly ground pepper

  • 12 ounces Broccolini, tough stems removed

  • 3 mandarin oranges or tangerines, quartered

  • 2 cups torn rustic bread, crusts removed (from ¼ loaf)

  • 4 skin-on salmon fillets (each 1 inch thick), preferably wild

  • 3 ounces feta, crumbled (¾ cup)

  • 1 cup mixed tender herbs, such as cilantro, mint, and parsley


  1. Preheat broiler with rack 6 inches from heating element. Stir together oil, sumac, garlic, and 1/2 teaspoon salt. On a rimmed baking sheet, toss Broccolini and oranges with 3 tablespoons sumac mixture. Season with salt and pepper; spread into a single layer.

  2. Broil, stirring once, until beginning to brown in places, 4 to 5 minutes. Toss bread with 2 tablespoons sumac mixture. Season fish with salt and pepper; brush with remaining sumac mixture.

  3. Push Broccolini and oranges to one side of sheet; add fish to other side, skin-sides down; scatter bread evenly over everything. Broil, stirring bread once, until salmon is cooked through and bread is crisp, 4 to 5 minutes more. Squeeze some of oranges over everything. Serve salmon, Broccolini, oranges, and bread topped with feta and herbs, sprinkled with sumac and drizzled with oil.

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