I made the best meal last night. Seriously though, I think it was the best meal ever. I wasn’t quite sure if it was blog post worthy (I mean, the picture wasn’t great), but after posting it to Instagram (duh) and receiving a number of comments and text messages requesting the recipe, I was quickly convinced otherwise and began typing away. Just giving the people what they want!!
My cousin (shout out to my homegirl, Lee) had posted a very similar dinner a few nights ago that had me craving salmon ever since. Well, that’s a lie. I had actually been craving salmon/seafood for a week prior, so I guess you could say her meal is what sent me over the edge. I’ve grown so tired of having chicken for dinner most nights of the week that I think my body is finally fed up with it and demanding other sources of protein. Fine by me.
I promise this meal is NOT as hard to make as it might look. It’s actually pretty hands off, the only real effort you have to put into it is sauteing the brussels sprouts and shoveling it into your mouth at the end. Which, I guess if you had arm day at the gym that could be tough…but I promise it’s worth it.
- 1 wild caught salmon fillet
- juice of half a lemon
- 1 1/2 T extra virgin olive oil (EVOO), divided
- 1 T whole grain mustard
- pepper, to taste
- 1 t capers
- 1/2 cup dry green lentils
- 1 cup water
- 2 cloves garlic, minced
- 8-10 brussels sprouts, quartered
- Preheat oven to 250*F.
- Line a baking sheet with a piece of aluminum foil.
- In a small bowl, mix together the lemon juice, 1/2 T EVOO, whole grain mustard, pepper, and capers until well combined.
- Place salmon in middle of foil and top with above mixture.
- Wrap the sides of aluminum foil around salmon to create a "pouch", keeping in all the juices.
- Bake at 250* for 22 minutes.
- Rinse 1/2 cup dry green lentils until water runs clear.
- Combine lentils with 1 cup water in saucepan and simmer, covered, for 20-22 min or until water is absorbed.
- Meanwhile, heat 1 T EVOO in sauté pan over medium heat, throw in minced garlic and cook until fragrant (~1 minute).
- Add in brussels sprouts and allow to sauté for 7-10 minutes, or until done to your preference.
- Transfer cooked lentils into sauté pan to combine with brussels, tossing to fully mix together.
- Carefully unfold aluminum foil and serve fish alongside half the brussels sprouts & lentil salad.
- Enjoy!
- I made a little dressing of balsamic vinegar + pepper + whole grain mustard and tossed the cooked brussels sprouts and lentils in as well.
- I made enough of the brussels sprouts and lentils to serve 2, in order to have leftovers. If you only want to make 1 serving, just cut all ingredients in half!
ciao down, clara
Heck yes!!! So glad you tackled this! I knew you would love it! Now that you’ve tackled salmon it will make cooking any other fish simple and less scary! That being said… just say no to pond raised tilapia (or anything really) and always go with wild caught!
I love you precious!!!
Pond raised freaks me out — it’s all wild (and crazy) for me!! I could eat salmon all day, every day! Love you back!!!