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