1 4oz filet of wild or alaskan salmon (or a fish that you like)
3/4 lb brussels sprouts
Olive oil, Salt + Pepper
+ Green Herb sauce
A power dinner to start you week off right. It’s simple, super fresh tasting, and loved by many. Even if you’re not super comfortable with cooking fish, try it - and use a non-stick pan when cooking to make it easy.
You will come back to this one again and again!
Prep time: 25 minutes.
Total cook time: 35 minutes.
Serving Size: 1 dinner portions plus roasted brussel sprouts leftovers for lunch tomorrow.
1) Heat oven to 375. Wash and cut brussels sprouts in halves or quarters, depending on how big they are. Toss in a bowl with 1 - 2 tablespoons of olive oil, and a couple pinches of salt and pepper. Bake for 25 minutes, until beginning to brown.
2) Clean fish. Rinse in cold water and pat dry with paper towels.
3) Season fish on a plate with a drizzle of olive oil. Rub oil to coat entire piece of fish, on both sides. Sprinkle with a couple pinches of each salt and pepper. Let it sit out at room temperature for a few minutes.
4) Make your green herb sauce. Recipe here.
Once your veggies + sauce are ready, cook your fish so it’s hot when you eat.
5) Heat a small non-stick pan with a teaspoon of olive oil for about a minute.
6) Reduce heat on pan to medium. Add fish, skin side down (ie- skin side on the pan). Make sure there is enough oil that gets between the skin and pan so that it does not stick. Cover to create steam in pan.
7) After about 3 minutes, use a spatula or tongs to flip to the other side. Add a another drop of oil and move fish around in pan. Cover and cook about 2 minutes on this side.
8) A fish with medium thickness will still be on the rare-side in the middle and perfectly cooked if you like this style of fish. If you prefer fish cooked all the way through, heat your oven to 400 degrees, place fish on pan and cover with aluminum foil .Cook for about 10 minutes.