We had this for Easter dinner, but it’s such an easy meal that we would eat it any time of year.
- Salmon filets
- Brussels sprouts
- Olive oil
- Sea salt
- Black pepper (freshly ground preferred)
- Preheat oven to 425.
- Cut the stems off Brussels sprouts and halve them. Place on a lined baking sheet and rub with olive oil (1 tbsp per pound). Season with salt and pepper. Roast in the oven for approximately 25 minutes.
- Place salmon filets skin side down on a lined baking sheet. Rub with olive oil (1 tbsp per 2 filets). Season with salt (be generous here) and pepper. Roast in the oven for 4 minutes per salmon-thickness for medium rare. Most filets I get are perfect right around 6-8 minutes. Add lemon and cilantro when done.
- Heat garlic cloves in a touch of olive oil. When lightly browned, add a ton of spinach, and cook until nicely wilted.