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:
- Preheat oven to 230C.
- In a small bowl, combine the garlic, salt, pepper, and 2 tablespoons of EVOO. Brush over the salmon fillets and set to the side.
- 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.
- 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.
- Bake in the oven for 10 minutes.
- 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.
- Splash the white wine over the top with another light drizzle of EVOO.
- Bake for a further 10 minutes or until the salmon is cooked through.
- Serve up and enjoy!
Credit: The Low Sugar Life Cookbook. 2017. Herron Books.
