PALEO & WHOLE30 BAKED SALMON & BRUSSEL SPROUTS

PALEO & WHOLE30 BAKED SALMON & BRUSSEL SPROUTS
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PALEO & WHOLE30 BAKED SALMON & BRUSSEL SPROUTS

PALEO & WHOLE30 BAKED SALMON AND BRUSSELS SPROUTS

 

Before I decided to focus on my Paleo & Whole journey, I wrote about wine and food and the partnership between them for 30 years.  I often shared about the exquisite partnerships that could be created by keeping things simple.   Sometimes the simplest ingredient combinations can be delicious.  (When you add a glass of harmonizing wine…well that’s another story, more heavenly, and only for those maintaining the Paleo or Whole30 lifestyle long term!) LOL.

 

Last night I decided to keep things super simple and added nothing more than a drizzle of olive oil, heavy garlic, Brussel sprouts, salt, and pepper to my salmon dish.   What a wonderful combination of simple flavours.  I thinly sliced the Brussel sprouts because I’m not a huge fan of this vegetable.  But I eat it anyway, aware of its nutritional value and fiber.  I’m not a huge fan of cabbage either! By slicing the BS thinly, it added some lighter flavour and crunchy texture to the creamy salmon.  A lovely contrast of textures.

 

RECIPE NUTRITIONAL VALUE:  Brussel sprouts are high in fiber and low in fat and so are a great vegetable to incorporate into your diet, especially if you’re interested in losing weight.  This leafy vegetable is high in vitamin C and other cancer-fighting nutrients.  Some experts say it is a superfood.

 

RECIPE TASTE PROFILE:  The predominant taste sensation of this dish are fattiness from the salmon, pleasant bitterness from the heavy garlic, and slight saltiness from the salt. 

 

DIRTY-BIRDY WINE PARTNER (FOR THOSE MAINTAINING A PALEO OR WHOLE30 LIFESTYLE):

With the predominant taste sensation being fattiness from this oily fish, choose a white wine with loads of viscosity to match. Viscosity is thickness.  This can be achieved by choosing a white wine with higher alcohol (14% or higher).  The alcohol adds thickness or creaminess to the wine, making it a great match for the fattiness of salmon.  A barrel-fermented and/or aged Chardonnay with malolactic fermentation is perfect.

 

RECIPE:

PALEO & WHOLE30 BAKED SALMON & BRUSSEL SPROUTS
Chop garlic cloves. Let sit out for about 15 minutes on cutting board, exposed to oxygen.

 

PALEO & WHOLE BAKED SALMON AND BRUSSELS SPROUTS
Spray an ovenproof skillet with avocado non-stick cooking spray. Lay salmon fillets in pan, skin side down. Drizzle olive oil on fillets. Add garlic. Season with salt and pepper.

 

PALEO & WHOLE30 BAKED SALMON AND BRUSSELS SPROUTS
Place sliced Brussels sprouts in a bowl. Drizzle with olive oil and season with salt and pepper. Lay Brussels sprouts over salmon.  Bake for 10 to 12 minutes to the desired doneness.  Serve hot.

 

PALEO & WHOLE30 BAKED SALMON AND BRUSSELS SPROUTS
Baked salmon and Brussels sprouts.
  • Author: FRESHDOH
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22
  • Yield: 4 1x
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: DINNER
  • Diet: Gluten Free
Scale

Ingredients

4 cloves garlic, finely chopped

4 wild Atlantic or Pacific salmon fillets (6 to 8 oz/1-inch thick)

1 tablespoon olive oil

1 tablespoon olive oil (for Brussel sprouts)

8 Brussel sprouts, thinly sliced

Sea salt to taste

Freshly ground black pepper to taste

Instructions

4 cloves garlic, finely chopped

4 wild Atlantic or Pacific salmon fillets (6 to 8 oz/1-inch thick)

1 tablespoon olive oil

1 tablespoon olive oil (for Brussel sprouts)

8 Brussel sprouts, thinly sliced

Sea salt to taste

Freshly ground black pepper to taste

Notes

 The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

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