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Garlic and Herb Wild Salmon with Roasted Brussels Sprouts

Ingredients

Garlic and Herb Wild Salmon

  • 2 lbs. Wild Alaskan salmon thawed, if using frozen
  • Sea salt and fresh ground pepper to taste (I use
  • Celtic Sea Salt
  • or
  • Redmond Real Sea Salt
  • )
  • 1/2 c. Extra Virgin Olive Oil (I use
  • California Olive Ranch
  • )
  • 2 Large or 4 small cloves of fresh garlic minced
  • 1/2 c. Fresh herbs such as basil parsley and rosemary, chopped

Roasted Brussels Sprouts

  • 1 lb. Brussels sprouts rinsed and cut in half
  • Extra virgin olive oil
  • Sea salt
  • to taste

Instructions

For the salmon

  • Pre-heat oven to 335 degrees. Lay thawed salmon fillets skin side down in a glass casserole dish or a baking pan pan. Sprinkle with a few generous pinches of sea salt and a small pinch of black pepper.
  • In a small bowl mix the olive oil, minced garlic and chopped herbs. Rub mixture evenly over the salmon fillets. The dish can be made up to this point and refrigerated until you're ready to bake.
  • If you've refrigerated the fish, let it come to room temperature before baking, Bake at 325 for 20-25 minutes, until the fish is tender and flakes easily with a fork.

For the Brussels Sprouts

  • Rinse your sprouts in a colander and cut them in half, unless they are already very small. Toss with extra virgin olive oil and sea salt. Feel free to add garlic powder or other herbs if you like. Roast at 335 degrees, while the fish is cooking, 20-25 minutes or until the sprouts are starting to turn golden brown and are tender, but not too soft, when pricked with a fork.
  • Enjoy!