I love salmon…seafood in general, amazing!
This is my go to when I have a beautiful fillet of salmon and don’t want to think too much about how I am going to cook it. It’s easy, fresh and delish.
2 fillets Atlantic salmon (skinless)
1/2 can chickpeas, rinsed and patted dry
6-8 brussel sprouts
1 small bunch broccolini
white cabbage sauerkraut (optional)
2 tbsp tamari
bunch fresh flat leaf parsley
bunch fresh basil
bunch fresh dill
salt and pepper
2 tbsp extra virgin olive oil
Heat fan forced oven to 180 degrees and line a large baking tray with baking paper.
Dice up all the herbs and place into a mixing bowl. Squeeze the juice from half a large lemon over the herbs, sprinkle with salt and pepper, add the oil and the tamari. Massage the herbs into the liquids until they are semi wilted and a nice marinade has been created!
Place the salmon fillets, chickpeas and chopped brussel sprouts (into halves) onto the baking tray. Top the salmon with majority of the marinade, piling the herbs on top of the fillets. Pour any remaining oil/juice/tamari mixture over the chickpeas and brussel sprouts.
Cook in over for around 10-12 minutes (depending on your oven). I like my salmon a touch rarer than fully cooked. So cook to your personal taste!
While the salmon is in the oven, cut the zucchini in your preferred way (no rules haha) and steam alongside the broccolini.
To be completely honest with you, I steam my veggies in the microwave in a steam container. It is healthy and QUICK!
If you are anti microwaves, that’s cool, get that pot of boiling water on its way.
When ready, season with some more fresh lemon EVERYWHERE. Place salmon, chickpeas, veg and sauerkraut onto the plate and serve.
This salmon is so versatile. I also love it with roasted sweet potato, feta and steamed greens! The combination of herbs may seem OTT, however trust me.
With light and love,
Alex Drew. x