Greek Salmon & Brussel Sprouts
A delightful and nutritious meal with succulent salmon fillets marinated in a zesty blend of Greek-inspired flavors, including lemon, garlic, and herbs. Meanwhile, Brussels sprouts are roasted to perfection, offering a delightful balance of crunch and tenderness. This dish is not only a feast for the taste buds but also a powerhouse of omega-3 fatty acids, protein, and essential nutrients.
4
Serving size
40
Fish
Seafood
Ingredients
For Salmon:
Fresh:
4 (4-6 ounce) salmon fillets, skin on
1 lemon, sliced
1/2 red onion, sliced
1/2 cup Kalamata olives, pitted
3 cups cherry tomatoes, cut in half
1 tablespoon capers
3-5 garlic cloves, minced
1 tablespoon fresh rosemary
1/2 tablespoon fresh thyme
Staple:
3 tablespoon avocado oil
1 tablespoon Dijon mustard (Primal Kitchen recommended)
1/2 tablespoon oregano
2 teaspoon salt (to taste; using Natural Redmond Real Salt)
2 teaspoon freshly ground black pepper (to taste)
For Brussel Sprouts:
Fresh:
2 bacon slices, diced
1 pound brussels sprouts, ends trimmed and cut in half
2 tablespoons Primal Kitchen Balsamic Vinaigrette
Staple:
1 tablespoon avocado oil
2 tablespoons apple cider vinegar
1 teaspoon Magic Mushroom Powder (from Nom Nom Paleo, available in shop) or sub paprika
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Wild-caught organic seafood and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- Preheat the oven to 400°F.
- Place Brussels sprouts on a baking sheet lined with optional unbleached parchment paper for easy cleanup.
- Toss Brussels sprouts with avocado oil, apple cider vinegar, Primal Kitchen Balsamic Vinaigrette, Magic Mushroom Powder, salt, and pepper to taste. Ensure an even coating.
- Sprinkle diced bacon on top.
- Bake in the preheated oven for 30 minutes or until the Brussels sprouts are golden brown.
- If not done, chop lemon, red onion, garlic, and cherry tomatoes. Also, pit Kalamata olives.
- Arrange salmon on a baking sheet lined with optional unbleached parchment paper for easy cleanup.
- Place the salmon skin down on the parchment paper. Rub the flesh side with olive oil, Dijon mustard, salt, and pepper.
- Arrange tomatoes, olives, garlic, lemon, capers, and onion slices around and on top of the salmon. Sprinkle rosemary, oregano, thyme, salt, and pepper to taste. Drizzle veggies with olive oil.
- Bake for 10-15 minutes, about 10 minutes per inch of fish thickness.
- Remove salmon and Brussels sprouts from the oven. Add a splash of Primal Kitchen Balsamic Vinaigrette on the Brussels sprouts and serve warm.
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