Ingredients
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 1/4 loaf)
4 skin-on salmon fillets (each 1 inch thick), preferably wild
3 ounces feta, crumbled (3/4 cup)
1 cup mixed tender herbs, such as cilantro, mint, and parsley
Preparation
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.
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.
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.
