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2 people

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2 People

INGREDIENTS

  • 1 6 oz wild salmon filets, skin on
  • 1 tbsp olive oil, divided
  • 2 cups halved Brussels sprouts
  • 0.5 garlic clove, freshly grated
  • 0.25 juice of lemon
  • Pinch of seasalt

INSTRUCTIONS

  • Preheat oven to 400
  • Toss halved Brussels sprouts in 1 tablespoon of olive oil
  • Using a parchment lined baking sheet, place Brussels sprouts cut side down (this ensures crispiness)
  • Bake for 25 minutes until browned and crispy
  • While Brussels sprouts are roasting, coat a cast iron skillet with 1 tablespoon olive oil
  • Pat dry salmon filets and salt generously
  • Over medium high heat, place salmon filets flesh side down and cook for 6-8 minutes
  • Flip filets and transfer to oven (with sprouts) and cook for additional 5 minutes
  • Remove Brussels sprouts from oven and squeeze with juice of half a lemon and sprinkle with sea salt
  • Remove skin from salmon filets
  • Arrange sprouts on a plate and top with salon filet
  • Garnish with parsley and fresh cracked pepper

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