Here is a great quick recipe for a weeknight meal that doesn’t take a lot effort or dirtying of dishes to have a great dinner ready in very little time! I love when I can cook things together, and the timing works out just right. This was definitely one of those meals that I will for sure be making again.
1 lb brussel sprouts, trimmed and cut into halves, lengthwise
3-4 medium carrots, washed and cut into bite size pieces
4-5 tbsp olive oil
salt and pepper
1 tbsp dried basil
1 tbsp dried oregano
1 tsp black pepper
6 cloves, roughly chopped
4 salmon fillets
additional salt and lemon slices for garnish
Begin by preheating your oven to 450 degrees Fahrenheit. Bring a pot of water to boil. You will use this to steam your brussel sprouts and carrots before roasting. After I was done steaming those veggies, I threw in some diced potatoes and garlic cloves for making garlic mashed potatoes-a great side to this meal, and the timing was perfect, too.
Once water is boiling, steam sprouts and carrots for about ten minutes, until mostly tender, but not mushy. Remove from steamer basket and toss with 2 tbsp of olive oil, and a little salt and pepper, about a tsp of each. Spread along the bottom of a pyrex baking dish. Next, prep your salmon by rinsing and gently drying with a paper towel. Place salmon on top of veggies in baking dish, skin side down.
Drizzle with remaining 2-3 tbsp of olive oil. Sprinkle fish with oregano, thyme, black pepper, and chopped garlic. I prefer to salt salmon after it has been cooked to keep it from drying out. Place in the oven, and bake for 15-20 minutes, or until salmon flakes easily.
Remove from oven and sprinkle with a little salt and serve with lemon and garlic mashed potatoes for an easy meal with easy cleanup!
