Slow-Roasted Salmon:
- 1/2 lb. thick wild Salmon Fillet
- Mixed herbs (like chives, rosemary, and thyme)
- Lemon zest
- A 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
- A drizzle of extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Extra ingredients:
- 1 avocado, sliced
- Two handfuls baby lettuces
- Optional: tri-color quinoa (skip the potatoes)
For the Salmon:
Step 1: Preheat the oven to 250°F.
Step 2: Place the salmon skin side down on a parchment lined baking sheet.
Step 3: Sprinkle with kosher 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.
For the Brussels Sprouts:
Step 1: Toss the shredded sprouts with a few generous squeezes of lemon, a drizzle of olive oil, and salt and pepper to taste. Mix well and set aside.
For the herb sauce:
Step 1: Combine the basil, chives, and lemon juice in a blender.
Step 2: With machine running, slowly blend in olive oil, adding more as needed until sauce blends smooth. Season with salt and pepper to taste.
To assemble:
Step 1: Gently flake salmon and divide into two portions.
Step 2: Assemble two bowls, each with half of the salmon, Brussel sprouts, baby lettuces, and avocado. Optional: You may also add tri-color quinoa.
Step 3: Top each bowl with the herb sauce.
Nutritional analysis per serving (makes 2 servings):
Calories 565, fat 47g, protein 26g, carbohydrate 14g, sodium 649mg
