With Any 2 Sides Recipe

Make marinade

In a bowl combine 2 tbs olive oil, minced garlic, 1 tbs lemon juice, 1 tbs soy sauce, 1 tsp salt, 1 tsp black pepper and optional dried herbs. Whisk until emulsified.

Marinate protein

Place your chosen protein (chicken breast, salmon fillet, tofu or steak) in a shallow dish or resealable bag. Pour half of the marinade over the protein and turn to coat. Reserve the other half for glazing/finishing. Marinate 10–30 minutes at room temperature (or up to 2 hours refrigerated for thicker cuts).

If using tofu: press for 15–30 minutes before marinating. For chicken/steak, bring to room temperature 15–20 minutes before cooking. Pat salmon dry before marinating to avoid excess moisture.

Roast potatoes

Preheat oven to 220°C (425°F). Toss halved baby potatoes with 1 tbs olive oil, 1 tsp rosemary (or fresh sprigs), and 0.5 tsp salt. Spread in a single layer on a rimmed baking sheet. Roast 20–25 minutes, turning once, until golden and tender.

Cook broccoli

While potatoes roast, heat 1 tbs butter or olive oil in a large skillet over medium-high heat. Add broccoli florets and sauté 5–7 minutes, stirring occasionally, until bright green and fork-tender. Season with 0.5 tsp salt and 0.25 tsp black pepper. Keep warm until serving.

Grilled chicken

Heat a grill pan or outdoor grill to medium-high. Grill marinated chicken breast 6–8 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F). Baste with reserved marinade during last 2 minutes. Let rest 5 minutes, then slice.

Pan-seared salmon

Heat 1 tbs olive oil in a nonstick skillet over medium-high. Season salmon lightly with salt & pepper (marinade adds flavor). Place skin-side down, cook 4–5 minutes until crisp, then flip and cook 2–3 more minutes until desired doneness. Brush with reserved marinade in the last minute. Remove and rest 2 minutes.

Seared steak

Heat a cast-iron skillet over high heat with 1 tbs oil. Sear steak 3–4 minutes per side for medium-rare (timing varies by thickness). During the last minute, add a pat of butter and baste with reserved marinade. Rest 5–8 minutes, then slice thinly across the grain.

Pan-fried tofu

Heat 1 tbs oil in a nonstick skillet over medium-high. Add pressed marinated tofu pieces and cook 4–5 minutes per side until golden and crisp. Reduce heat if browning too quickly. Brush with reserved marinade for extra glaze in the last minute.

Plate the chosen protein with the roasted potatoes and sautéed broccoli (or other chosen sides). Sprinkle chopped parsley over the protein and vegetables. Serve with lemon wedges on the side for squeezing over the protein and vegetables.

Taste and adjust seasoning with additional salt and pepper if necessary. Leftover marinade used for basting must be cooked; discard any unused raw marinade.