One Tray Salmon Bake with Sesame Brussels Sprouts
If ethically-sourced, good-quality animal products are in your diet, then this simple salmon dish is one you can't go past for weeknight dinners or last-minute guests. It comes together in moments and tastes just as delightful the next day for lunch.
- 2 x 5 - 7 oz (150 - 200g) salmon fillets (wild caught)
- 12 Brussels sprouts, halved
- Pinch of unrefined sea salt and pepper
for the marinade:
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 tablespoon maple syrup
- 1 tablespoon tamari
- 1 tablespoon sesame seeds
- ½ teaspoon sesame oil
- Pinch of pepper
- Preheat the oven to 360°F (180°C) and line a baking sheet with parchment paper.
- Mince the garlic, grate the ginger, and combine the other marinade ingredients into a large bowl.
- Add halved Brussels sprouts to the bowl and coat with the marinade.
- Place salmon fillets on the baking sheet and season with sea salt and pepper. Scatter Brussels sprouts around the salmon and drizzle the remaining marinade over the fillets of fish.
- Bake in the oven for 20 minutes. Pull the salmon out of the oven and break apart the center to check whether the fish has cooked through. It is okay if the salmon is still a little pink in the center.
- Serve one piece of salmon with half of the Brussels sprouts. Store the other half in an airtight container in the refrigerator for lunch tomorrow.
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