Did someone say Lemon Dill Salmon??? Why yes I did, and you won’t be disappointed with this meal. This Lemon Dill Salmon is packed full of healthy anti-inflammatory omega 3’s, not to mention we have turned our roasted potatoes into a resistant starch that will have your intestines and digestion thanking you. This meal is also very easy, everything goes into the oven at the same temperature and it won’t leave you pulling your hair out! We have also added a great sauce using greek yogurt which is another added benefit to your gut health. Enjoy!

Serving Size:4        Prep Time:   40 min              Cook Time: 50 min 

Cooking With Brashley – Episode 15

In this episode you’ll learn why to choose wild caught fish over farmed, how to turn your potatoes into a resistant starch (so it acts as a fibre), as well as why eating yogurt can help with your gut and absorption.

We teach holistic cooking through weekly YouTube videos, click here to see the playlist. Don’t forget to subscribe so you don’t miss out on the next episode!

Ingredients:

  • 1 full salmon fillet (you can use single fillets as well)
  • 1 bunch of dill (for salmon and sauce)
  • 2 lemons
  • 1/4 cup of grass fed butter
  • 5-6 med size organic red potatoes
  • 2-4 cloves of garlic
  • 3 stalks of rosemary
  • 1-2 cups of brussel sprouts
  • 1 cup of organic plain greek yogurt
  • sea salt
  • pepper

Directions:

Roasted Potatoes

  1. Start by chopping potatoes into cubes and parboiling (still a little hard) in boiling water for approximately 15 min
  2. Remove from heat and drain. Place cooked potatoes in a bowl and put in fridge to cool (this act of cooking then cooling turns potatoes into a resistant starch). Leave in fridge until cooled and we will come back to these once our salmon has been prepared and starts to cook

Lemon Dill Salmon

  1. First cut, butter into thin sheets and place three sheets (or cubes) of butter on a large piece of parchment paper
  2. Place your salmon fillet on top and add a few sheets (or cubes) of butter on top
  3. Slice one lemon into 3-4 circles and place on top of salmon
  4. Now chop a handful of dill and sprinkle on top of salmon
  5. Carefully fold your parchment paper up so that no juices or heat will escape (this will ensure the butter and juices will poach your salmon to perfection)
  6. Place on a baking sheet now and bake in oven at 375 for 20-30 min

Roasted Potatoes and Brussel Sprouts cont…

  1. Remove from fridge (potatoes should be cold at this point)
  2. Place potatoes on a baking sheet with some butter or coconut oil and bake in oven at 375 for 15 min
  3. Time to cut brussel sprouts in half and again place on baking sheet (or in frying pan) with butter or coconut oil and cook until slightly brown, (this should take approx 15-20 min)
  4. Remove potatoes from oven and season with freshly chopped rosemary and garlic, and cook for an additional 5-8 min

Lemon Dill Sauce

  1. Scoop 1 cup of greek yogurt into a mixing bowl (you can always keep greek yogurt container and transfer leftovers back in for a future veggie dip)
  2. Chop a handful of Dill (this is to taste, start with a little and add more)
  3. Add in 1 minced clove of Garlic, and juice of 1 lemon
  4. Add salt and pepper and mix

The Big Finish

  1. Remove fish from oven (to check to see if your salmon is done stick your fork into thickest part and twist, undercooked fish will resist flaking and come up a bit translucent)
  2. Now remove both potatoes and brussel sprouts and season with salt and pepper
  3. Plate your salmon, potatoes and brussel sprouts and add a dollop of lemon dill sauce on top of your salmon (and maybe a side portion for potatoes) and enjoy
  4. BON APPETITE

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Loaded Baked Cauliflower

Chicken Parmesan with Zucchini Noodles

Spaghetti Squash with Jalapenos and Shrimp