This recipe is one of the simplest ways to cook salmon and an even more delicious way to eat it. The pleasantly bitter-tasting broccoli rabe and tangy vinaigrette contrast beautifully with the richness of... the fish. Since the salmon is pan-seared, the cooking smell might be off-putting to someone on chemo, so this is probably a dish better suited to healthy survivorship.
In a wide skillet with a lid, heat the oil over medium-high heat. Add the salmon to the pan, skin side up. Cook for 5 minutes, then flip and cook for another 3 to 5 minutes, or to desired doneness.
While the salmon is cooking, drop the broccoli into a pot of boiling salted water. Boil for 3 minutes, then drain.
Divide the broccoli among 4 plates, then top with salmon and evenly drizzle over the vinaigrette, garnish with pistachios, if using. Serve.
A good way to cook salmon while reducing fishy smells is to bake it, instead. Put salmon fillets skin-side down on parchment paper on a baking sheet with a sprinkle of salt and pepper, and evenly coated with olive oil. Baked in a 425F oven for 10-15 minutes or until a food thermometer reads 145F when inserted into the thickest part of the fish.