By Rui Reis
Preheat your oven to 400°F (200°C).
Slice the Brussels sprouts in half and place them in a bowl. Drizzle with 1 tablespoon of olive oil, add salt and pepper to taste, and toss to coat.
Spread the Brussels sprouts on a baking sheet and place them in the oven. Roast for about 20 minutes or until they are golden and crispy, turning once halfway through.
While the Brussels sprouts are roasting, prepare the salmon. In a small bowl, mix the juice of half a lemon, 1 tablespoon of olive oil, chopped parsley, chopped dill, minced garlic, salt, and pepper.
Place the salmon fillets on a baking dish. Pour the lemon-herb mixture over the salmon, ensuring it is evenly coated.
Slice the remaining half lemon into thin slices and place on top of each salmon fillet.
Once the Brussels sprouts are done, remove them from the oven, and lower the oven temperature to 375°F (190°C).
Put the baking dish with the salmon in the oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, warm the cooked quinoa if necessary.
Serve the baked salmon on a plate alongside the roasted Brussels sprouts and cooked quinoa. Garnish with additional parsley or dill if desired.
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By Rui Reis
This Dinner Healthy Fish Gluten-Free recipe is ready in 45 minutes and features salmon fillets, cooked quinoa, Brussels sprouts and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 400°F (200°C).
Slice the Brussels sprouts in half and place them in a bowl. Drizzle with 1 tablespoon of olive oil, add salt and pepper to taste, and toss to coat.
Spread the Brussels sprouts on a baking sheet and place them in the oven. Roast for about 20 minutes or until they are golden and crispy, turning once halfway through.
While the Brussels sprouts are roasting, prepare the salmon. In a small bowl, mix the juice of half a lemon, 1 tablespoon of olive oil, chopped parsley, chopped dill, minced garlic, salt, and pepper.
Place the salmon fillets on a baking dish. Pour the lemon-herb mixture over the salmon, ensuring it is evenly coated.
Slice the remaining half lemon into thin slices and place on top of each salmon fillet.
Once the Brussels sprouts are done, remove them from the oven, and lower the oven temperature to 375°F (190°C).
Put the baking dish with the salmon in the oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, warm the cooked quinoa if necessary.
Serve the baked salmon on a plate alongside the roasted Brussels sprouts and cooked quinoa. Garnish with additional parsley or dill if desired.
Calories per Serving: 550
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