Jarrod’s take: “Salmon is an excellent source of Omega 3 fatty acids which are essential for good mental health and Extra Virgin Olive Oil is a staple in the Mediterranean diet. This diet has been shown to have a link in reducing the risk of dementia and leading a long and healthy life”

Serves 2

What you will need:

  • 2 x 150g salmon fillets, skin on
  • 250g Brussels sprouts, ends trimmed
  • 1 cup broccoli florets
  • 125g cherry tomatoes
  • ½ cup dry white wine
  • 1½ cloves garlic, minced
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 lemon, halved. Juice one half into a small bowl and slice the other half into 3-4 slices. 
  • 3 sprigs of Rosemary
  • Extra Virgin Olive Oil (EVOO)

How to prepare:

  1. Preheat oven to 230C.
  2. In a small bowl, combine the garlic, salt, pepper, and 2 tablespoons of EVOO. Brush over the salmon fillets and set to the side.
  3. Cut a cross into the bottom of each Brussels sprout (this will help them to cook evenly). Bring a large pot of salted water to the boil. Add the sprouts and cook for approximately 4 minutes. Add the broccoli florets and cook for an additional 2 minutes. Drain the vegetables.
  4. Add the broccoli and sprouts, along with the cherry tomatoes to a large roasting pan. Drizzle the lemon juice and 2-3 tablespoons of EVOO over the contents of the roasting pan, until lightly covered. 
  5. Bake in the oven for 10 minutes.
  6. Remove tray from the oven and nestle the salmon fillets in amongst the vegetables. Scatter the rosemary sprigs over the top with 2 lemon slices per fillet.
  7. Splash the white wine over the top with another light drizzle of EVOO.
  8. Bake for a further 10 minutes or until the salmon is cooked through. 
  9. Serve up and enjoy!


Credit: The Low Sugar Life Cookbook. 2017. Herron Books.

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