Paleo Salmon & veggie roast!
Recipe and photos courtesy of Saida Munroe.
If you haven't guessed by now, I love cooking fish! It's light, simple and so much healthier than red meat...plus, there are endless ways to add flavor to your dish. For a heartier meal, salmon is always my favorite go to because of its thick flaky layers. - p.s don't ever be afraid to substitute ingredients that you prefer or omit altogether what you don't like. That's part of the fun of being a home cook and playing with different flavors. Between us, some of my best recipes have been the outcome of a botched replication of something else. Would love to hear what you all think if you try it, so leave a comment down below.
Ingredients
Fish
2 salmon fillets
2 tsp. olive oil
2 tsp. fresh ground pepper
2 tsp. dill
1 tsp. thyme
2 garlic gloves {sliced}
2 tsp. capers (you can leave out if desired)
aluminum foil
Roasted Veggies
3 cups brussel sprouts {cut in halves}
11/2 cups cherry tomatoes
1/2 red onion
3 tbsp. olive oil
1 tsp. salt
1 tsp. fresh ground pepper
Recipe
Preheat your oven to 400 degrees Fahrenheit. Place each salmon fillet atop a sheet of aluminum foil & drizzle both with even amounts of olive oil (1 tsp. each). Sprinkle with pepper. Spoon the remaining ingredients on top of each salmon in the order listed (use half of the measurements for each salmon fillet - ex: 2 tsp. olive oil = 1 tsp. on each fillet). Fold foil edges up to create a little pouch & keep the juices inside the foil packet. Again, fold aluminum until it is completely covered. Place foil packets on a baking sheet & put in the oven and bake for about 20-25 minutes. *Use a spatula to transfer your salmon from foil to plate.
In a separate baking sheet place washed & prepped veggies on top and drizzle them with olive oil, salt and fresh ground pepper. Use spoon to scoop onto your plate.
Enjoy!
xo. Saida
