Garlic-Chili Crusted Salmon with Charred Broccolini

This one-pan dinner delivers serious protein and serious flavor in under 30 minutes. Thick-cut salmon fillets are coated in a punchy garlic-chili paste made from fresh garlic, red chili flakes, and a touch of honey to balance the heat, then seared in a hot cast-iron pan until a deep, crackly crust forms on the outside while the inside stays tender and flaky. Broccolini goes into the same pan to soak up all those browned bits and chili oil, blistering at the edges for a smoky, charred finish. Salmon is one of the best high-protein foods available, packing roughly 25 grams of protein per fillet along with heart-healthy omega-3 fatty acids, making this dish a natural fit for anyone following a high-protein eating plan. Pairing it with fibrous, nutrient-dense broccolini instead of starchy sides keeps the meal lean and satiating without sacrificing bold flavor. Perfect for a quick weeknight dinner or a meal-prep staple, this recipe proves that eating for muscle recovery and satiety doesn't mean skimping on excitement. The garlic-chili crust brings restaurant-level flavor using pantry staples, and the single-pan method means cleanup is a breeze.

Ingredients

• 4 6-oz filletssalmon fillets, thick-cut, skin-on
• 6 clovesgarlic cloves, minced
• 2 tbspred chili flakes
• 1 tbsphoney
• 4 tbspolive oil, divided
• 1 tbsplime juice, freshly squeezed
• 1 tspsalt, divided, to taste
• 0.5 tspblack pepper, freshly ground
• 2 bunchesBroccolini, trimmed
• 4 wedgeslemon wedges, for serving

Method

1. In a small mixing bowl, combine the minced garlic, red chili flakes, honey, 2 tablespoons of olive oil, lime juice, and half of the salt and pepper. Stir into a thick paste.
2. Pat the salmon fillets completely dry with paper towels, then rub the garlic-chili paste generously over the flesh side of each fillet, pressing it in to form a crust.
3. Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.
4. Place salmon fillets crust-side down in the hot skillet and sear undisturbed to develop a deep golden crust. 4:00
5. Flip the salmon with tongs, season the skin side with remaining salt and pepper, and cook until the fish flakes easily. Transfer to a plate and tent loosely with foil. 3:00
6. Add the trimmed broccolini to the same skillet, tossing in the residual garlic-chili oil. Spread in a single layer.
7. Cook the broccolini, turning occasionally, until the edges are blistered and charred and the stems are crisp-tender. 6:00
8. Plate the charred broccolini alongside the garlic-chili crusted salmon and serve immediately with lemon wedges for squeezing.