Ingredients
- Slow-Roasted Salmon:
- 1/2 lb. thick wild salmon fillet
- Mixed herbs (like chives, rosemary, and thyme)
- Lemon zest
- Drizzle of extra-virgin olive oil
- Sea salt
- Herb Sauce:
- 1 cup packed basil
- 1/4 cup packed chives
- 2 tablespoons lemon juice
- 1/4 teaspoon sea salt
- freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- Brussels Sprouts Slaw:
- Handful Brussels sprouts
- Lemon juice
- Drizzle of extra-virgin olive oil
- Extra ingredients:
- Sea salt and freshly ground black pepper, to taste
- 1 avocado, sliced
- Two handfuls baby lettuces
- Optional: tri-color quinoa and/or new potatoes
Method
Step 1
For the salmon: Preheat the oven to 250°F.
Step 2
Place the salmon skin side down on a parchment lined baking sheet.
Step 3
Sprinkle with sea salt and scatter some fresh herbs over the top – use whatever you have on hand but some favorites are thyme, rosemary, and chives. Add some lemon zest and a drizzle of olive oil.
Step 4
Roast in the oven for 25 to 30 minutes, until you can easily pierce through and flake with a fork.
Step 5
For the Brussels sprouts: Toss the shredded sprouts with a few generous squeezes of lemon, drizzle of olive oil, and salt and pepper to taste. Mix well and set aside.
Step 6
For the herb sauce: Combine the basil, chives, and lemon juice in blender.
Step 7
With machine running, slowly blend in olive oil, adding more as needed until sauce blends smooth. Season with salt and pepper to taste.
Step 8
Top each bowl with the herb sauce.
Nutritional Information
Nutritional analysis per serving (half of the recipe): Calories 565, Fat 47g, Protein 26g, carbohydrate 14g, Sodium 649mg
